Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Red Curry Shrimp with Baby Corn
15 minutes to assemble
10 minutes to cook
Total time: 25 minutes
10 minutes to cook
Total time: 25 minutes
4 Servings
15 minutes to assemble
10 minutes to cook
Total time: 25 minutes
10 minutes to cook
Total time: 25 minutes
4 Servings
Our A Taste of Thai Red Curry Paste lends delicious heat to this traditional Thai shrimp curry.
Ingredients
- 2 tablespoons peanut oil
- 1/2 lb broccoli florets
- 2 medium red bell peppers, cut into strips
- 1 1/4 lbs raw large shrimp, peeled and deveined
- 2 teaspoons Fish Sauce
- 1 - 13.5 oz can Coconut Milk
- 1 tablespoon Red Curry Paste
- 1 - 12 oz can baby corn, drained
- Cooked Jasmine Rice
- Optional: serve with lime wedges
Directions
- In large skillet, heat oil over medium-high heat. Add broccoli and red peppers. Stir-fry 2-3 minutes.
- Add shrimp and Fish Sauce. Stir-fry until shrimp just begin to turn pink.
- Add 1/2 can Coconut Milk and Red Curry Paste. Stir until curry is dissolved. Add remaining Coconut Milk and corn. Mix well and bring to a boil.
- Simmer until shrimp are cooked (opaque but tender). Squeeze lime over top, if desired and serve with Jasmine Rice.
In This Recipe
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
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.
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