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Thai Red Curry with Shrimp
Prep Time
20
mins
Cook Time
30
mins
Servings:
6
people
Ingredients
.5
1x
2x
▢
⅓
cup
red curry paste
▢
2
tbls
fish sauce
▢
⅓
cup
coconut sugar (or brown sugar)
▢
2
cans
full fat coconut milk
▢
2
cups
carrot medallions
▢
½
bag
frozen peas
▢
1
large potato, cubed
▢
1
lb
frozen shrimp, defrosted
▢
2
cups
jasmine rice
Aromatics
▢
3
leaves
keffir lime leaves
▢
½
inch
galangal root
(can substitute with ginger)
▢
2
stalks
lemongrass stalks, cut into 3 inch sections
Instructions
Curry Sauce
With the back of a knife or in mortar and pestle smash all of the aromatics until fragrant.
In a medium hot pan, toast curry paste and aromatics until fragrant, about 1 minute.
Add coconut milk, fish sauce, and brown sugar. Stir to combine.
Add carrot medallions and potato cubes. Simmer for 30-45 minutes or until vegetables are tender.
Add defrosted shrimp and frozen peas. Bring back to a simmer and simmer for 2 minutes or until shrimp is warm. Serve over jasmine rice.
For the Rice
Rinse rice with cold water 3 times or until water runs clear.
Add to Instant Pot with 3 cups of water.
Press Rice button and allow instant pot to come to pressure.
After timer has gone off, wait 10 minutes and then release remaining pressure manually.
Nutrition
Calories:
680
kcal
|
Carbohydrates:
80
g
|
Protein:
26
g
|
Fat:
30
g
|
Saturated Fat:
25
g
|
Cholesterol:
191
mg
|
Sodium:
1129
mg
|
Potassium:
841
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
9486
IU
|
Vitamin C:
25
mg
|
Calcium:
202
mg
|
Iron:
8
mg