Easy Thai Curry Shrimp

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Small Onion

cut into rings

3 cloves

Garlic , minced

3

Kaffir Lime Leaves

cut into thin strips

1

Red Chili Pepper

cut into thin strips

1 Tbsp

Cooking Oil

2 Tbsp

Thai Red Curry Paste

1 1/2 cups

GOYA® Coconut Milk

10

Medium Shrimp , deveined, peeled

tail-on

1 Tbsp

Granulated Sugar

1 tsp

Fish Sauce

Cooking Instructions

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Step 1

Heat up the Cooking Oil (1 Tbsp) in a wok or a large pan and saute the Onion (1) and Garlic (3 cloves) over medium-high heat.

Step 2

As soon as the onions start to turn translucent, add the Thai Red Curry Paste (2 Tbsp) and saute the curry for a few seconds.

Step 3

Add the GOYA® Coconut Milk (1 1/2 cups) and stir well. Allow it to simmer but stir occasionally to keep it from burning. After only about a minute, the curry will start to thicken up.

Step 4

As soon as all of the ingredients are well combined and it starts to thicken just a little, add the Medium Shrimp (10) .

Step 5

Keep stirring and allow the shrimp to cook in the curry sauce. Allow it to boil gently. The shrimp will start to curl up as they cook.

Step 6

When all of the shrimp are cooked, add Granulated Sugar (1 Tbsp) , Fish Sauce (1 tsp) , half of the Kaffir Lime Leaves (3) .

Step 7

Give it a good stir, then transfer to a serving bowl.

Step 8

Garnish with the rest of the lime leaf strips and Red Chili Pepper (1) . Serve with steamed rice or with your favorite pasta.