Thai Shrimp Curry in Only 10 Minutes

Kim Conte
Food & Party

thai shrimp curryYou know those days when suddenly it's 6 p.m., and you realize you haven't given a lick of thought as to what you're going to cook for dinner?

Resist the urge to order in, and throw together this recipe for Shrimp Curry Over Rice (with mushrooms and bell peppers) in only 10 minutes! It's similar to a dish you might order from a Thai restaurant -- except fresher and healthier. No rice? Noodles or couscous work fine, too.

Thai Shrimp Curry from Steamy Kitchen

  • 1 teaspoon oil
  • 2 tablespoons red curry paste
  • 12 ounces coconut milk
  • 6 ounces fresh mushrooms, sliced
  • 1 red bell pepper, seeded and cut into strips
  • 1/2 pound uncooked, peeled shrimp
  • 8 fresh basil leaves (optional)

Heat a skillet over medium high heat. Add cooking oil and red curry paste -- whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes until shrimp is cooked through. Stir in the basil.


Image via Gnawme/Flickr

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