Ingredients

The following ingredients have 4 Servings
  • 1 pound medium shrimp (thawed, peeled, can remove tails if desired)
  • 1/2 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 3 heaped tablespoons Thai red curry paste
  • 1 cup chicken broth
  • 1/2 tablespoon fish sauce
  • 1 (13.5 fluid ounces) can full-fat coconut milk
  • 1/2 red bell pepper (chopped)
  • Lime juice (to taste)
  • Salt & pepper (to taste)
  • 1 small handful fresh cilantro (chopped)
  • 1 small handful fresh basil (chopped)
  • Scallions (chopped, to taste)

Instruction

  • If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.
  • Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.
  • Stir in the garlic and curry paste and cook for 30 seconds.
  • Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes. 
  • Reduce the heat and stir in the coconut milk. 
  • Add the shrimp and red pepper. Let the soup simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through. 
  • Add lime juice to taste (I used 1/2 a lime) and salt & pepper as needed.
  • Add the cilantro, basil, and scallions prior to serving. Serve over rice (I love jasmine rice).