Shrimp Curry

When dinner doubles up as virtually effortless and restaurant quality, chances are it's immediately going in my permanent meal rotation. And spoiler alert: Shrimp Curry is just that.

Course Main Course

Cuisine Asian

Keyword curry, shrimp curry, red curry, thai red curry

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 240kcal

Author Nicole

Cost 35

Equipment

1 Large skillet

Ingredients

3/4 tsp kosher salt, divided
1 1/2 lb large 8-12 ct shrimp, peeled, deveined and tails removed
4 tsp olive oil, divided
1 large red bell pepper, sliced
1/2 large onion, sliced
8 oz shiitake mushrooms, sliced
3 tbsp red curry paste
3 tbsp brown sugar
1 cup low sodium chicken stock
3 tbsp peanut butter
1 tsp lime juice
1/4 cup torn basil
1 cup AE Dairy Low Fat Yogurt

Instructions

Pat the shrimp dry with a paper towel. Next, sprinkle the shrimp with 1/2 teaspoon salt.
Heat a large skillet with deep sides to a medium heat. Drizzle two teaspoons of olive oil in the skillet. Swirl the pan and add the shrimp. Sear the shrimp until they are bright pink on one side, about 30 seconds to one minute. Flip the shrimp over and sear on the other side for 30 seconds to a minute until pink. Remove the shrimp from the pan and set aside.
Add remaining two teaspoons oil. Add the onion and red bell pepper. Stir and saute for a 3-4 minutes. When the veggies start to wilt, add the mushrooms. Cook another minute or two and add the baby corn and 1/2 teaspoon salt. When the mushrooms are soft, stir in the red curry paste.
Cook the curry paste for a minute or two then stir in the chicken stock, brown sugar, remaining 1/2 teaspoon salt, and peanut butter. Stir to combine. Bring to a boil and reduce to a simmer. Simmer until the veggies are soft and the sauce has thickened, about 5 minutes.
Add the shrimp, basil, baby corn and lime juice to the sauce. Simmer a few more minutes until the basil has wilted and then shrimp are cooked through. Remove from the heat and add the yogurt a little at a time until it’s combined.
Season with salt and pepper. Garnish with chopped peanut and cilanntro. Serve with rice.

Nutrition