The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.
Curried Shrimp Tacos with Sweet Chili Cream
20 minutes to assemble
3-5 minutes to cook
Total time: 25 minutes
3-5 minutes to cook
Total time: 25 minutes
4 servings
20 minutes to assemble
3-5 minutes to cook
Total time: 25 minutes
3-5 minutes to cook
Total time: 25 minutes
4 servings
Red Curry Paste gives these shrimp tacos a real Thai flavor. Top with a fresh Sweet Chili cream sauce for the grand finale!
Ingredients
- 1/4 cup sour cream
- 2 tablespoons Sweet Chili Sauce
- 2 teaspoons fresh lime juice
- 2 tablespoons canola oil, divided
- 1 tablespoon Red Curry Paste
- 1 pound medium shrimp (uncooked), peeled and deveined
- 8-6 inch corn tortillas
- 1 cup shredded red or green cabbage
- 1 cup diced fresh pineapple
- 1 avocado, peeled and diced
- 1/2 cup fresh cilantro leaves, chopped
Directions
- Stir together sour cream, Sweet Chili Sauce and lime juice in a small bowl. Set aside.
- In medium bowl, stir together 1 tablespoon of oil and Red Curry Paste until blended; add shrimp and toss to coat evenly.
- Heat remaining tablespoon oil in large nonstick skillet over medium-high heat. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
- Heat tortillas in microwave or oven, according to package directions. Place 2 tortillas on each of four plates. Fill with shrimp, cabbage, pineapple, avocado, and cilantro.
- Drizzle with reserved Sweet Chili cream sauce.
In This Recipe
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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