Red thai shrimp coconut curry

Katie

whlsmefdbykatie

Red Thai Shrimp Coconut Curry

Serves

3

Cook

30 mins

Prep

15 mins

Difficulty

hard

Simple, delicious, and budget friendly with a few easy swaps! This recipe uses a mix of canned goods, pantry staples and frozen produce and protein to keep the cost low but the flavour high

dinnerthaione pot

Ingredients

1 can of coconut milk

1 tbsp coconut or brown sugar

3 tbsp red thai curry paste

300g frozen shrimp peeled and thawed

1 tbsp minced ginger optional

1/2 lime squeezed

2 tbsp fish sauce or substitute soy sauce

1 bag of mixed asian style veggies

Instructions

Step 1

Start of by cooking the shrimp on medium heat for 1 minute on each side, adding the ginger for the last 30 seconds and tossing then transfer to a plate and set aside.

Step 2

Next add the frozen veggies to the pan and cover to let thaw for 5 minutes then remove the lid and continue to cook for 5 minutes to allow the water to evaporate. you may need to drain some of the excess water.

Step 3

Add the red thai curry paste and stir to coat the veggies then pour in the coconut milk, fish sauce and coconut sugar.

Step 4

Bring to a simmer then add the shrimp back into the pan.

Step 5

Simmer for 5 minutes then squeeze in the juice of half a lime. serve over rice and enjoy