Thai Red Curry with Shrimp
Is there anything more delicious than shrimp, coconut and Chef Myron’s® Thai Red Curry Sauce? Try it out and judge for yourself. We think you’ll love it.
- Servings: 8
- Ready in: 30 Minutes
- Ideal application: Main Dish
- Products:
Chef Myron’s® Thai Red Curry Sauce
Special Notes
Shrimp cooks thoroughly in 4 to 5 minutes. The last thing you want is overcooked rubbery shrimp. Raw shrimp starts as a gray, translucent color. When cooked, it will pinken with red tails. Too much white indicates the shrimp is overcooked. The shape is also a good indicator, because perfectly cooked shrimp will form the shape of a “C,” whereas overcooked shrimp will curve more into an “O.” Watch closely so as not to overcook the shrimp. In this recipe, shrimp is the last thing added.
Ingredients
- 1 1/2 tbsp coconut oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 pouch Chef Myron’s® Thai Red Curry Sauce
- 1 16 oz. can coconut milk
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 cup baby corn, chopped into 1″ pieces
- 2 lbs shrimp, peeled and deveined
- 1 bunch Thai basil leaves, fresh
- 4 scallions, chopped, for garnish
- Steamed rice, if desired
Directions
- Heat oil over medium-high in a skillet. Add onion and garlic. Cook until fragrant, about 30 seconds to 1 minute.
- Heat a large saucepan on medium heat. Add in the pouch of Thai Red Curry Sauce and the coconut milk, stirring occasionally.
- Add bell peppers, zucchini and baby corn to the skillet. Simmer for 3 to 4 minutes. Transfer all the vegetables to the large saucepan.
- Reheat the skillet to medium-high heat and add more oil if needed. Add shrimp and cook for 4 to 5 minutes. Watch the color and shape of the shrimp to avoid overcooking. Once cooked, transfer shrimp to the large saucepan and remove everything from the heat.
- Garnish with a sprig of fresh basil and scallions; serve with steamed rice.