Put down that take-out menu and make restaurant-quality Red Thai Curry at home!
I love Thai food, but we don’t have a decent delivery option at our house. Since we don’t get out for dinner much, the next best thing is making my own! The Pants said this Red Thai Curry recipe tasted like the real deal, so who needs takeout anyway?
- 1 cups Jasmine rice or you can substitute long grain rice
- 1/2 large sweet onion roughly chopped
- 1 bunch asparagus trimmed and cut into 1” pieces
- 1 bell pepper roughly chopped (red, orange, or yellow preferred)
- 15 ounces light coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 pounds raw medium shrimp peeled and deveined
Cook rice according to package directions in salted water.
While rice cooks, spray large skillet with cooking spray and heat over medium-high heat. Saute onion, asparagus, and bell pepper until tender crisp, 5-7 minutes.
Pour in coconut milk and bring to a simmer. Reduce heat to medium. Add curry paste, brown sugar, and fish sauce, and stir to combine. Simmer an additional 5 minutes
Add peeled shrimp, and simmer 3-5 minutes until shrimp are uniformly pink and cooked through. (Be careful not to overcook your shrimp!)
Place rice into bowls, and scoop curry over the rice to serve.
If you prefer chicken, sauté raw, diced chicken with the vegetables, and simmer the mixture for 10 minutes before serving.
- Prep Time: 5
- Cook Time: 20
- Category: Main
- Cuisine: Thai