Thai Red Curry Shrimp: served with Ginger-Garlic Green Beans

Thai Red Curry Shrimp: served with Ginger-Garlic Green Beans

After a week of cooking and eating comfort food like baked macaroni and cheese (click here for recipe), I needed to get back on track. I know delicious food doesn’t have to be extremely fattening as evidenced by the countless yummy recipes found on websites and in magazines like Cooking Light. I have a subscription to that particular magazine and a couple of the cookbooks so you will see their recipes on this blog frequently.

One of my favorite recipes is this Thai curry shrimp dish. Red curry paste and coconut milk meld to impart a not too hot spice and velvety sweet flavor to the shrimp. The bell pepper is a crisp fresh component, and lime makes the whole dish bright.  This recipe was in the June 2010 issue but I think this dish can be made and enjoyed any time of the year. The recipe calls for Jasmine rice, but it would be equally delicious on a bed of long-grain white rice or even brown rice. Serve the shrimp and rice with Ginger-Garlic Green Beans , and you’ll have a very satisfying meal.

From start to finish this meal should take about 40 minutes to prepare especially if you purchase already peeled and deveined shrimp. I wasn’t able to get to a market with a good seafood counter, so I bought a bag of deveined “easy peel” frozen shrimp.  I defrosted the shrimp, rinsed in vinegar, and patted dry with a paper towel.  I found it tasted as good as when I used fresh shrimp.  I used an additional tablespoon of the Red Curry Paste to make it spicier. I cut the amount of brown sugar in half because I found the dish too sweet when I first made it. Also, I never got around to buying fish sauce, but never thought the dish was lacking.  If anyone does use the fish sauce please tell me if you think it wouldn’t taste as good without it.

Hope you enjoy!


  • 1 3/4  cups  water
  • 1  cup  uncooked jasmine rice
  • 2  teaspoons  butter
  • 1/4  teaspoon  kosher salt
  • 1 1/4  pounds  large shrimp, peeled and deveined
  • 1  tablespoon  red curry paste (or 2 if you like it spicy)
  • 1 1/2  tablespoons  fish sauce (or not)
  • 4  teaspoons  dark brown sugar (use 2 for a mild sweetness)
  • 1  red bell pepper, seeded and thinly sliced
  • 2  teaspoons  fresh lime juice
Read the whole recipe on Eat This!