Easy Red Thai Curry Shrimp
Easy Red Thai Curry Shrimp ~ it's a flavor sensation that your pallet will adore and it's so easy to make!
I have been looking through older posts for dinners I have wanted to make again that got overshadowed by having to keep current and new posts going. As I looked at them I decided to remake a dish and see if I couldn't make some adjustments as well as grab new photographs. This recipe is fabulous. It makes a lot and feeds six people so it kind of negates that it would be an expensive entree.
Generally I like to use 16-20 count shrimp when the price is right and yesterday I found them in my store's flyer for the lowest price they have been in ages! We made a large ham last week and we have been eating ham in various forms, so shrimp was definitely a welcomed change.
Cook time: 10 minutes
Serves: 6
Cost: approximately $16.30, serving six for $2.71 each. With rice: $19.19, serving six for $3.19 each.
The asparagus was on sale too at $1.99 per pound and it went so well along side this Easy Red Thai Curry Shrimp. Our asparagus bundle was a little over a pound and was enough for 3 portions. You would have to double that for six and that would cost approximately $2.06 in addition to the shrimp and rice.
This recipe is unlike other red Thai curry recipes out there - it's simplified. There's no lime, no coconut milk, no fish sauce, no sesame oils - it's pretty straight forward. The only oddball ingredient you may not have in your pantry is the red Thai curry paste.
Without all the fanfare of extra ingredients, I think this recipe has tremendous flavor and I am counting on you liking it as well.
Generally I like to use 16-20 count shrimp when the price is right and yesterday I found them in my store's flyer for the lowest price they have been in ages! We made a large ham last week and we have been eating ham in various forms, so shrimp was definitely a welcomed change.
- 2 lbs. shrimp - 16 to 20 count
- 2 cups shrimp stock (make it from the shells)
- 4 tbsp. butter (for a roux)
- 4 tbsp. flour (for a roux)
- 2 tsp. garlic - chopped (jar is fine)
- 2 tbsp. red Thai curry paste
- 1 1/2 tbsp. olive oil (or canola)
- salt to taste
- black pepper to taste
- granulated garlic to taste
- First, peel and de-vein your shrimp, saving the shells.
- Make the shrimp stock. This link will take you to a post for how to and a photo! It's easy.
- Season your shrimp with salt, black pepper and granulated garlic to taste.
- Once your stock is made, make your roux. In a sauce pot melt the butter over medium heat and add in the flour. Keep whisking until fully incorporated then slowly add in the shrimp stock. Whisk until smooth. Turn off the heat.
- In a deep, wide skillet over medium heat add in the olive oil. Let this come up for 30 seconds to heat then add in your seasoned shrimp along with the chopped garlic.
- Add in the red Thai curry paste and mix in really well. Keep tossing the shrimp in the pan.
- Add in the stock/roux mixture and stir to coat.
- Continue to stir and cook until the shrimp are cooked. We like are shrimp done a little longer than some people. I think total time cooking was between 8 and 10 minutes.
Cook time: 10 minutes
Serves: 6
Cost: approximately $16.30, serving six for $2.71 each. With rice: $19.19, serving six for $3.19 each.
The asparagus was on sale too at $1.99 per pound and it went so well along side this Easy Red Thai Curry Shrimp. Our asparagus bundle was a little over a pound and was enough for 3 portions. You would have to double that for six and that would cost approximately $2.06 in addition to the shrimp and rice.
This recipe is unlike other red Thai curry recipes out there - it's simplified. There's no lime, no coconut milk, no fish sauce, no sesame oils - it's pretty straight forward. The only oddball ingredient you may not have in your pantry is the red Thai curry paste.
Without all the fanfare of extra ingredients, I think this recipe has tremendous flavor and I am counting on you liking it as well.
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