Ingredients for Thai Shrimp In Curried Coconut Sauce
- 1 (13.5 ounce) can full-fat coconut milk
- Thai Red Curry Paste
- Garlic Clove
- Fresh Ginger
- 3 tablespoons fish sauce (nam pla)
- Limes
- 1 pound shrimp (peeled and deveined)
- 1 ripe mango (diced)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon rice vinegar
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How to Make Thai Shrimp In Curried Coconut Sauce
- In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk, 2 tablespoons Thai red curry paste, 2 cloves garlic (minced), 1 inch ginger (minced), 2 tablespoons fish sauce (nam pla), and the juice of 1 lime.
- Cook over medium heat for 5 minutes, stirring occasionally, until fragrant and slightly thickened.
- Add 1 pound shrimp (peeled and deveined) and simmer for 5-7 minutes, or until pink and cooked through. Do not overcook.
- Stir in 1 ripe mango (diced) and 1/4 cup chopped fresh cilantro.
- Add 1 tablespoon fish sauce (nam pla), the juice of 1 lime, and 1 tablespoon rice vinegar. Stir to combine.
- Taste and adjust seasoning as needed. Serve hot over steamed jasmine rice. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
232g
Fat
78g
Carbs
21g