30-Minute Shrimp In Coconut Curry Sauce
View original ↗
Well Seasoned Studio · by Ari Laing★ 5.0 (1)

30-Minute Shrimp In Coconut Curry Sauce

NUTRITION · PER SERVING30M COOK
CAL 50%·PRO 64%
CARBS 138G55% OF CAL
6G FIBER0G ADDED0G INTRINSIC123G OTHER9G TOTAL SUGAR
FAT 38G34% OF CAL
26G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender shrimp simmered in a creamy coconut curry sauce with red curry paste, ginger, and fresh herbs, finished with lime juice. Quick and deeply flavored, this aromatic dish is best served over jasmine rice for an easy weeknight dinner.

mainthaishellfishdairy freegluten free
View the full recipe on Well Seasoned Studio →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 Tbsp light neutral oil (such as grapeseed, coconut oil, canola, avocado, or vegetable oil)
  • 3 scallions (thinly sliced, about ½ cup)
  • 2 cloves garlic (finely chopped)
  • 2 tsp ginger paste (or 1-inch ginger root peeled and grated)
  • 1 white onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 1 tsp Kosher salt
  • 2 (13.5) oz cans coconut milk
  • ¼ cup red curry paste
  • ⅓ cup packed whole basil leaves (plus more for serving)
  • 2 Kaffir lime leaves
  • 2 tsp fish sauce
  • 2 tsp granulated sugar
  • 1 tsp turmeric
  • 1 lb medium shrimp (raw, peeled, and deveined)
  • 2 limes (1 juiced, plus 1 more cut into wedges for serving)
  • 2 tsp low-sodium soy sauce
  • White rice, chopped peanuts, fresh cilantro, and thinly sliced Thai chilis (for serving)
PREP
15M
SODIUM
1002MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.