Easy & Authentic Thai Red Curry Shrimp

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This easy peasy dish is made with sesame oil-seared shrimp, snow peas, and red bell pepper strips in a simple coconut milk-infused red curry. It’s all served over a heaping mound of jasmine rice, with a splash of lime, and a touch of cilantro for authentic Thai comfort food. 

Thai Red Curry Shrimp 

with jasmine rice and snow peas 

In Your Box (serves 2)

• ¾ cup Jasmine Rice
• 1 Lime
• 1 Red Bell Pepper
• 2 Garlic Cloves
• 3 Cilantro Sprigs
• 4 oz. Snow Peas
• 8 oz. Shrimp
• ⅓ fl. oz. Toasted Sesame Oil
• 5⅖ fl. oz. Coconut Milk
• 3 Tbsp. Red Curry Paste
• ⅓ fl. oz. Fish Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

Recipe Steps

You Will Need

• Salt 
 
• Pepper

• 1 Small Pot 
 
• 1 Medium Non-Stick Pan

Before You Cook

• If using any fresh produce, thoroughly rinse and pat dry

1. Cook the Rice

Bring a small pot with 1 ½ cups water and jasmine rice to a boil. Reduce heat to low, cover, and cook 20 minutes, or until tender. Set aside and keep warm. While rice is cooking, start preparing ingredients.

2. Prepare the Ingredients

Quarter lime. Stem, seed, and thinly slice red bell pepper into thin strips. Mince garlic. Stem and coarsely chop cilantro (reserve a few leaves for garnish). Pull any strings from snow peas. Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper.

3. Sear the Shrimp

Place a medium non-stick pan over medium-high heat and add 1 tsp. sesame oil (reserve remaining for curry). Add shrimp to hot pan and cook 2 minutes, or until browned. Transfer shrimp to a plate. (Shrimp will finish cooking in a later step.) Wipe pan clean and reserve.

4. Start the Curry

Return pan used to sear shrimp to medium-high heat. Add remaining sesame oil, garlic, snow peas, and red bell pepper and cook 2 minutes. Add coconut milk, half the red curry paste, and fish sauce (to taste). Taste, and add more red curry paste if desired. Stir thoroughly, ensuring curry paste is fully incorporated. Bring to a boil.

5. Finish the Curry

Once boiling, return shrimp to pan along with chopped cilantro and a pinch of salt and pepper. Reduce to a simmer and cook 5 minutes, or until sauce is slightly thickened and shrimp reaches a minimum internal temperature of 145 degrees.

6. Plate the Dish

Place rice in a shallow dish or bowl and ladle curry around rice. Garnish with a squeeze of fresh lime juice, lime quarters, and reserved whole cilantro leaves.

This article and recipes adapted from this site.

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