Ingredients for Thai Red Curry Shrimp And Calamari
- Large Shrimp
- Squid Rings
- Coconut Milk
- Tomato Puree
- Red Pepper
- Soy Sauce
- White Vinegar
- Thai Red Curry Paste
- 1 medium eggplant, diced
- Onion
- Fish Sauce
- Sugar
- Lime Zest
- Basil Leaves
- 2 tablespoons canola oil
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How to Make Thai Red Curry Shrimp And Calamari
- Heat 2 tablespoons of canola oil in a large pot or wok over medium-high heat.
- Add 1 medium onion, chopped, and 1 medium eggplant, diced, and cook until the eggplant is tender, about 5-7 minutes.
- Stir in 1 bell pepper (any color), chopped, and cook for 1 minute more.
- Add 1 pound of shrimp, peeled and deveined, and 1/2 pound of calamari, cleaned and cut into rings. Cook for 1-2 minutes until pink and opaque.
- Add 1 (14-ounce) can of full-fat coconut milk, 2 tablespoons of Thai red curry paste, 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and the juice of 1 lime. Bring to a simmer, stirring constantly.
- Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
- Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve immediately over steamed brown rice.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
67g
Fat
82g
Carbs
8g
