1poundmedium shrimpthawed, peeled, can remove tails if desired
3heaped tablespoonsThai red curry paste
1(13.5 fluid ounces)can full-fat coconut milk
1/2red bell pepperchopped
Lime juiceto taste
Salt & pepperto taste
1smallhandful fresh cilantrochopped
1smallhandful fresh basilchopped
Scallionschopped, to taste
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).
I used Thai Kitchen brand red curry paste and coconut milk (I prefer it because it's less watery than some other brands I've tried).
Anything from 3/4 pound to 1 pound of shrimp will work.
If you want a thicker broth, add less chicken broth.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.