Red Curry Shrimp
recipe adapted from One Pan, Whole Family
- 1 onion
- 1 red bell pepper
- 2 cloves garlic
- 1 lb. broccoli florets
- 2 limes
- 1 14oz. can unsweetened coconut milk
- 1/2 cup vegetable broth
- 2 tablespoons Thai Red Curry paste, plus more if needed
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons fish sauce
- kosher salt and fresh cracked pepper
- 1 tablespoon vegetable oil
- 1 1lb. shrimp, peeled and deveined
- 1/2 cup fresh cilantro, roughly chopped
On a large cutting board, thinly slice the onion and bell pepper and mince garlic. Transfer to a medium bowl.
Cut broccoli florets into bite-sized pieces and set aside.
Juice one lime into a small bowl and cut the other lime into wedges; set aside.
In a medium bowl or large measuring cup, combine coconut milk, broth, curry paste, sugar, fish sauce, and 1/2 teaspoon of salt.
Heat 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion mixture and saute vegetables, stirring every now and then, until they begin to soften, about 2 minutes. Stir in the coconut milk mixture, bring it to a boil, then reduce the heat to low and cook, stirring every now and then, until it reduces and thickens, about 5 minutes. Stir in the broccoli and shrimp and increase the heat so that it comes to a boil. Reduce the heat again to low, cover and cook gently until the shrimp are cooked through, the broccoli is tender and the flavors have blended, about 5 minutes.
Stir the lime juice and half of the cilantro into the curry. Adjust to taste with salt, pepper, or more red curry paste if needed. Serve over bowls of rice, sprinkle with remaining cilantro. Serve with lime wedges on the side for more zing.