This easy Thai shrimp curry recipe is quick, simple, and there's plenty of sauce for the rice! Ready in less than half an hour.
If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.
Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.
Stir in the garlic and curry paste and cook for 30 seconds.
Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes.
Reduce the heat and stir in the coconut milk.
Add the shrimp and red pepper. Let the soup simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through.
Add lime juice to taste (I used 1/2 a lime) and salt & pepper as needed.
Add the cilantro, basil, and scallions prior to serving. Serve over rice (I love jasmine rice).