June 18, 2011

Thai Red Curry Shrimp

One Year Ago:  Baked Lemon-Basil Haddock

For the remainder of the month (and part of the next), my life schedule is going to be crazy.  Between appointments, work, the end of the school year, family stuff and a soon-to-be addition to our family (my brother and sister-in-law), I really need quick and easy meals like this one.  This can be made in under 30 minutes and, if you are a fan of curry, I'm sure you'll love this.  Here's to keeping my blog smoothly running conjointly with the millions of other things I have planned! 

Printable Recipes
  • 1 (14 oz) can coconut milk 
  • 1 1/2 tbsp red curry paste 
  • 1 1/2 tbsp soy sauce 
  • 2 tbsp sugar 
  • 5 oz frozen sugar snap peas 
  • 1/3 c water 
  • 3/4 lb shrimp, coarsely chopped
  • Fresh basil, garnish  
  • Salt, to taste
  • Freshly ground black pepper, to taste

Combine the coconut milk and red curry paste in a large sauce pan.  Allow to simmer over medium heat for 15 minutes.

Stir in the soy sauce, sugar, sugar snap peas and water.  Simmer for 10 minutes, stirring occasionally.

Season the shrimp with salt and pepper.  Add the shrimp and cook for 3 to 5 minutes, or until they are cooked through. 

Serve over rice.  Garnish with basil.


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