Name: Thai red curry with shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 2/3 cup water; 7 oz shrimp, peeled and deveined; 3/4 tsp canola oil; 1 tbsp red curry paste; 1/3 cup light coconut milk; 1/2 red bell pepper, sliced; 1/4 medium zucchini, sliced into half moons; 3/4 tsp fish sauce; 1 tsp lime juice; 1/3 cup fresh cilantro, chopped; 1/4 tsp salt

Nutrition

Per serving

446 calories

Protein: 36g; 33% of calories
Carbs: 49g; 45% of calories
Fat: 11g; 22% of calories

Instructions

Prep 20 min · Cook 10 min

In a small pot, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
While the rice cooks, heat the canola oil in a 12-inch skillet over medium heat. Add the red curry paste and cook for 1 minute until fragrant.
Whisk the light coconut milk into the skillet. Add the red bell pepper and zucchini. Simmer for 5 minutes until the vegetables begin to soften.
Add the shrimp to the skillet in a single layer. Simmer for 2 to 3 minutes, then flip and simmer for 2 minutes more until the shrimp are opaque and firm. Done when opaque in the center, 145°F.
Stir in the fish sauce and lime juice. Fluff the rice with a fork and place it in a shallow bowl. Pour the curry over the rice and garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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