This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Hot Red Curry Shrimp
5 minutes to assemble
30 minutes to marinate
Total time: 35 minutes
30 minutes to marinate
Total time: 35 minutes
1/2 cup and 2 tablespoons wet rub
6 servings shrimp
6 servings shrimp
5 minutes to assemble
30 minutes to marinate
Total time: 35 minutes
30 minutes to marinate
Total time: 35 minutes
1/2 cup and 2 tablespoons wet rub
6 servings shrimp
6 servings shrimp
This wet red curry rub is not for the faint hearted. Its lime accents and brown sugar tame this spicy rub for grilled shrimp.
Ingredients
- 1-1.75 oz box Red Curry Paste
- 1/2 cup dark brown sugar
- 2 tablespoons lime juice
- 1 tablespoon Fish Sauce
- 1 tablespoon grated lime rind
- 2 lbs shrimp, peeled and deveined
Directions
- Add Red Curry Paste, sugar, lime juice, Fish Sauce and rind to a small bowl. Mix with fork until combined.
- Place shrimp in a large baking dish and pat dry. Add shrimp to curry mixture and toss until coated. Let sit at room temperature for 30 minutes.
- Thread shrimp on skewers and grill on medium-high for 2-3 minutes per side or until opaque.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.