• Red Curry Shrimp

    2 votes
    Red Curry Shrimp
    Prep: 30 min Cook: 30 min Servings: 4
    by Jessica Ryan
    39 recipes


    • 1 cup jasmine rice
    • 1 2/3 cups water
    • 2 Tsbp. vegetable oil
    • 2 1/2 tsp. minced garlic
    • 1 tsp. minced ginger
    • 2 Tbsp. prepared red curry paste
    • 1/3 cup chopped onion
    • 1 (14 oz.) can light coconut milk
    • 2 tsp. sugar
    • 2 Tbsp. fish sauce
    • 1 (8 oz.) can sliced bamboo shoots, drained and rinsed well
    • 1 (7 oz.) pkg. baby spinach
    • 1 lb. medium shrimp, peeled, tails removed, thawed if frozen


    1. Add rice to a medium saucepan, rinse, and drain, keeping rice in pan. Add water and bring to a simmer over high heat. Stir well. Cover and reduce heat to medium-low. Cook for exactly 10 minutes, then remove from heat, but do not remove lid. Set aside.
    2. While rice is cooking, start curry. In a large soup pot, heat oil over medium-high heat. Add garlic, ginger, curry paste, and onion. Cook and stir until fragrant, about 1 minute. Add coconut milk, sugar, and fish sauce. Whisk until smooth and blended. Bring to a simmer, then reduce heat to medium. Cook for 5 minutes.
    3. Add bamboo shoots. Slowly stir in spinach until all of it has wilted into the curry. Add shrimp. Cook and stir for 4 to 5 minutes until shrimp is cooked through.
    4. Remove lid from rice pot and fluff rice with a fork. Divide rice among four plates and top each serving with an equal amount of curry. Garnish with chives (optional).

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