Photo Credit: Christopher Testani

Red Curry Shrimp with Basil and Lime

Coconut milk and red curry paste work quick magic on shrimp (or chicken, tofu or cauliflower).

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Red Curry Shrimp with Basil and Lime

Red Curry Shrimp with Basil and Lime

Coconut milk and red curry paste work quick magic on shrimp (or chicken, tofu or cauliflower).
Course: Dinner
Keyword: curry, flexitarian, red curry, shrimp
Servings: 4
Calories: 636kcal
Author: Sarah Copeland

Equipment

  • Pressure cooker or slow cooker

Ingredients

  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons coconut oil or canola oil
  • 1 red chile, such as red serrano or Fresno, thinly sliced
  • 1 (2-inch) piece fresh ginger, peeled and cut into coins
  • 2 tablespoons red curry paste
  • 1 (13.5oz) can unsweetened full-fat coconut milk
  • 1 tablespoon soy sauce or tamari (gluten-free soy sauce)
  • 1 teaspoon fish sauce (optional)

For serving:

  • Cooked jasmine or other long-grain white rice
  • 2 packed cups fresh basil, cilantro, or a combination
  • Lime wedges

Instructions

  • Season shrimp with salt and pepper.
  • Put coconut oil in the inner pot of the pressure cooker and set to Sauté. Add chile and ginger and cook until fragrant, about 1 minute. Add curry paste (careful—it may splatter) and stir to brown slightly, about 1 minute. Add coconut milk, soy sauce and fish sauce (if using) and add shrimp, stirring to coat.
  • Lock on lid and Pressure Cook on high pressure for 1 minute. Release pressure manually and open lid.
  • Spoon curry over warm jasmine rice and garnish with herbs. Offer plenty of lime wedges for squeezing over the top.

Slow Cooker:

  • If using a slow cooker, best to use chicken as shrimp will overcook. Reserve fish and soy sauces until the end. Cook on High for 2 hours or Low for 4 hours. Stir in fish and soy sauces just before serving.

Notes

instant family meals
Excerpted from Instant Family Meals: Delicious Dished From Your Slow Cooker, Pressure Cooker, Multicooker and Instant Pot © 2020 By Sarah Copeland. Published by Clarkson Potter.

Nutrition

Calories: 636kcal | Carbohydrates: 68g | Protein: 36g | Fat: 24g | Sodium: 1957mg | Fiber: 4g | Sugar: 1g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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