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Spicy Coconut Red Curry Shrimp with Lemongrass and Basil

Spicy Coconut Red Curry Shrimp with Lemongrass and Basil

A flavorful and aromatic dish featuring shrimp cooked in a rich red curry coconut sauce, enhanced with lemongrass and fresh basil.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Seafood, Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Shrimp, peeled and deveined
  • 1 can (14 oz) Coconut milk
  • 2 tbsp Red curry paste
  • 1 stalk Lemongrass, chopped
  • 1 tbsp Fish sauce
  • 1 tbsp Brown sugar
  • 1 cup Cherry tomatoes, halved
  • 1 cup Fresh basil leaves
  • 2 tbsp Vegetable oil
  • 3 cloves Garlic, minced
  • 1 inch piece Ginger, grated
  • 1 Bell pepper, sliced
  • 1 Juice of lime
  • Salt and pepper, to taste Adjust based on preference.
  • Cooked rice or quinoa, for serving Use as a base for serving.

Equipment

  • Large skillet
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
  2. Add the chopped lemongrass and sliced bell pepper to the skillet. Cook for another 3-4 minutes until the bell pepper softens.
  3. Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
  4. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring the mixture to a simmer.
  5. Add the halved cherry tomatoes and shrimp to the skillet. Cook for about 5-7 minutes, or until the shrimp are pink and opaque.
  6. Remove the skillet from heat, and stir in the fresh basil leaves and lime juice. Season with salt and pepper to taste.
  7. Serve the spicy coconut red curry shrimp over cooked rice or quinoa, garnished with additional basil if desired.

Notes

Feel free to adjust the spice level by adding more or less red curry paste. This dish pairs well with jasmine rice or quinoa.