Thai is definitely one of our all time favorite foods which we normally order out. We’ve tried making homemade curry in the past which hasn’t turned out so well – too spicy or just doesn’t taste like what you order from the restaurant. However, I think we’ve finally figured out a great tasting homemade red curry recipe. Red curry is right in between yellow (least spicy) and green (spiciest). Curious to learn more about curries? Check out a few of these sites for more information:
You can adjust the amount of red curry paste to your liking. I found that about 3 tablespoons was perfect but you might like more or less heat depending on your taste. We really like this recipe because it comes together in about 45 minutes and is also really healthy. The recipe below serves 4-5 people and if you have any leftovers, they make a great lunch for the next day.
Ingredients:
Veggies:
- 1/2 of 1 medium Vidalia onion, sliced in 1/2 circles
- 1/2 of 1 red pepper, sliced in small strips
- 2 medium zucchini, sliced on a diagonal
- 3 carrots, sliced on a diagonal
- 1 tablespoon olive oil
- salt and pepper to taste (1/4 teaspoon each)
Shrimp:
- 1 lb raw shell-on shrimp (OR cooked, peeled, and deveined shrimp)
Sauce:
- 13.5 oz can coconut milk
- 20 oz can pineapple chunks with juice
- 2-3 tablespoons red curry paste
Toppings:
- 1/4 cup roughly chopped cilantro
- Jasmine rice
Method of Preparation:
- Begin by chopping your vegetables and setting aside in a bowl.
- If you purchased already cooked and deveined shrimp, leave it in the refrigerator until the meal is cooked. Then, add to the pan to warm through but do not cook any longer than 1-2 minutes.
- If you bought raw shrimp, peel, devein, and boil for 2-3 minutes or until the tails have curled inwards and the shrimp floats to the top. Drain off excess water and cool in the refrigerator.
- Set a frying pan to medium heat and heat 1 tablespoon of olive oil. First, add in the carrots and sauté for about 10 minutes. Then, add in the remaining pre-sliced vegetables and sauté for an additional 10 minutes. You will want to stir frequently. You want the vegetables to be soft without being browned or mushy.
- While the vegetables are sautéing, follow the directions to cook the Jasmine rice which should finish cooking about the same time as the vegetables.
- About 5 minutes before the vegetables are done, add in the coconut milk, the pineapples with pineapple juice, and the red curry paste.
- Lastly, add in the shrimp to warm through.
- To serve, place about 1/2 cup of Jasmine rice in a bowl, followed by a healthy scoop of the curry, vegetables and shrimp.
- Top off with cilantro.
Enjoy!
