Ingredients

• For the Thai Red Curry
• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp red curry paste adjust to taste
• 1 14 oz can coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• For the Jasmine Rice
• 1 cup jasmine rice
• 2 cups water
• Pinch of salt

Directions

• Rinse the jasmine rice under cold water until the water runs clear.
• In a medium saucepan, bring 2 cups of water to a boil with a pinch of salt.
• Stir in the rice, reduce the heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork before serving.
• Heat the vegetable oil in a large pan or skillet over medium heat.
• Add the sliced onion and cook for 3-4 minutes until softened.
• Stir in the red bell pepper and zucchini, cooking for an additional 2 minutes.
• Add the red curry paste and cook for another 1–2 minutes, stirring constantly until fragrant.
• Pour in the coconut milk and chicken broth, stirring to combine.
• Add the fish sauce, brown sugar, and lime juice. Bring to a gentle simmer and let cook for 5 minutes, allowing the flavors to meld.
• Season with salt and pepper to taste.
• Add the shrimp to the curry, stirring gently to coat.
• Cook for 3–4 minutes, or until the shrimp are pink and cooked through.
• Spoon the fluffy jasmine rice into bowls.
• Ladle the creamy Thai red curry with shrimp over the rice.
• Garnish with fresh basil leaves for a burst of color and flavor.
• Serve immediately with extra lime wedges on the side, if desired, for a fresh, zesty touch.

Notes

• 5-13-25 1/2 Recipe
• I added
• Garlic, Minced
• Ginger, Minced
• Thai Chili Powder

Photos