Ingredients for My Favorite Thai Red Shrimp Curry
- Peanut Oil
- 1/2 cup finely chopped shallots
- 2 tablespoons minced galangal
- Garlic Cloves
- 1 (13.5 ounce) can full-fat coconut milk
- Coconut Cream
- 2 stalks lemongrass (bruised and roughly chopped)
- 2 tablespoons fish sauce
- 1 tablespoon red chili sauce (adjust to taste)
- 2 tablespoons lime juice
- Brown Sugar
- Bamboo Shoot
- 1 pound colossal or jumbo shrimp
- Garlic Chives
- Steamed rice or cellophane noodles (for serving)
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How to Make My Favorite Thai Red Shrimp Curry
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add 1/2 cup finely chopped shallots, 2 tablespoons minced galangal, and 2 cloves minced garlic. Sauté for 2 minutes until fragrant.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk, 1/4 cup coconut cream, 2 stalks lemongrass (bruised and roughly chopped), 2 tablespoons fish sauce, 1 tablespoon red chili sauce (adjust to your spice preference), 2 tablespoons lime juice, 1 tablespoon sugar, and 1 cup bamboo shoots (sliced).
- Bring the mixture to a boil, then reduce heat to low and simmer for 3 minutes, allowing the flavors to meld.
- Gently add 1 pound colossal or jumbo shrimp. Simmer for 4-5 minutes, or until the shrimp turn pink and opaque.
- Remove the curry from the heat. Pour over steamed rice or cellophane noodles. Garnish generously with 2 tablespoons chopped chives and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
277g
Fat
104g
Carbs
77g
