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Red Shrimp Curry Recipe
Prep Time: 5 minutes
Cooking Time: 30 minutes
This is a fantastic weekday recipe because it's so quick and easy
to make. A combination of red curry paste, honey, and coconut milk makes a flavorful sauce that
doesn't overpower the delicacy of shrimp. You can easily make this with a mix of almost any
vegetables you have at the house, but we like the mix of textures from adding water chestnuts and
tender bamboo shoots.
Don't be afraid to pair sparkling wine with food - it's not just for
entertaining or canapes! The acidity and bubbles make a fine counterpoint to exotic flavors, such
as the curry in this dish. We like the full body of a rosé sparkler with the red curry and meaty
shrimp. Our Steal is a fabulous French rosé for just $10 - stock up at this price! For our Splurge,
we've chosen a finely balanced selection from classic Napa sparkling wine house, Domaine
Domaine Chandon Rosé
French-inspired sparkling wine from this Napa winery, with more
toasty complexity than the Vernay. ($22)
NV Veuve du Vernay Brut Rosé
Really great price
point for Champagne! Nice body and red fruit notes with gentle bubbles.
Red Shrimp Curry Ingredients:
1 lb large uncooked shrimp,
deshelled and deveined
1.75 ounces curry red paste (1.75 ounces)
1 cup jasmine rice
1 can coconut milk
1 can bamboo
1 can water
1 small yellow
1 clove of
2 tbsps honey
2 tbsp olive
Red Shrimp Curry Cooking Instructions:
garlic and onion, and drain bamboo shoots and water chestnuts.
2.) Heat 2 cups of lightly salted water in a small pot over
medium-high heat. Bring to a boil, then add rice. Stir occasionally and keep at a low boil
for 20-25 minutes until fully cooked through.
3.) While the rice is cooking, in a large sauté pan, heat olive oil
over medium-high heat. Add onions and garlic and cook for 2 minutes.
4.) Add coconut milk and stir in curry paste until blended into
5.) Add shrimp, bamboo shoots, water chestnuts and honey and stir to
combine all ingredients. Simmer for 10 minutes until shrimp is cooked through.
6.) Season with salt and pepper to taste, and
Next Recipe: Shrimp
& Swiss Chard with Polenta