This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Sweet-Hot Red Curry Shrimp
25 minutes to assemble
1 hour to marinate (or more)
3-6 minutes to grill
1 hour to marinate (or more)
3-6 minutes to grill
4 servings
25 minutes to assemble
1 hour to marinate (or more)
3-6 minutes to grill
1 hour to marinate (or more)
3-6 minutes to grill
4 servings
The easy recipe makes a deep, beautiful glaze that doubles as a dipping sauce. It’s delightfully spicy, with just the right amount of sweet.
Ingredients
- 1 tablespoon Red Curry Paste
- 1/2 cup brown sugar
- 1 teaspoon each: onion powder, garlic powder, dried basil
- 1/2 cup Coconut Milk
- 1 lb extra large shrimp or 16-21 count
- Optional: chopped cilantro
Directions
- Add to a medium sauce pan Red Curry Paste, sugar, onion powder, garlic powder, basil and coconut milk. Simmer until curry is dissolved and ingredients are mixed. Cool in the refrigerator.
- While sauce is cooling, peel and devein shrimp. Pour half of red curry sauce over shrimp and marinate one hour. Reserve remaining sauce.
- Preheat grill to medium high. Thread shrimp onto skewers head to tail (lengthwise). Grill each side for 2-3 minutes or until opaque. Serve remaining sauce for dipping. If desired, garnish with chopped cilantro.
In This Recipe
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.