Thai Red Curry Shrimp - Spicy Prawn Recipe - PoorMansGourmet

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade curry paste can be healthier and yellow curry paste is often less expensive.

Chop garlic and fresh Thai basil.

Juice one lime, using the juice of the entire lime.

Add red curry paste to the bowl.

Add chopped garlic, kosher salt, and fish sauce to the mixture.

Squeeze the juice of both halves of the lime into the mixture.

Mix the ingredients to develop a marinade consistency.

Add whole jumbo shrimp (with heads on and deveined) to a bowl.

Pour the marinade over the shrimp and ensure they are completely covered.

Cover the bowl with Saran Wrap and chill in the refrigerator for 30 minutes.

Heat olive oil in a hot pan.

Add the marinated shrimp to the hot pan.

Cook the shrimp for 2-3 minutes per side.

Mix a little red curry paste with melted butter.

Turn the shrimp in the pan and add a splash of cherry to prevent drying.

Toss the shrimp to mix and evaporate excess liquid, leaving a thin sauce.

Remove the shrimp from heat and transfer to a bowl.

Pour the red curry butter sauce over the shrimp.

Add a pinch or two of kosher salt and chili flakes to taste.

Toss the shrimp to distribute the seasoning evenly.

Plate the shrimp and dust with chopped Thai basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens