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Red Thai curry with shrimp

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Ingredients for 4 servings:

  • 400 g shrimp(s)
  • 3 spring onions
  • 200 g carrot(s)
  • 250 g mushrooms
  • 1 small broccoli
  • 250 g sugar snap peas
  • 5 tbsp curry paste, red
  • 1 ½ liters of coconut milk
  • 2 tbsp peanut butter
  • a little oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Sauté the spring onions and finely chopped carrots in a hot wok with a little oil. Add the mushrooms and sauté. Once the mushrooms are soft, add the finely chopped broccoli and the snow peas. Sweat the vegetables together for 2 minutes, then add the curry paste and heat for another 2 minutes, stirring occasionally. Deglaze the vegetables with the coconut milk and mix in the peanut butter. Bring the curry to a boil, stirring occasionally. Add the shrimp and simmer on low heat for 3-5 minutes. This dish has approximately 1337 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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