Red Curry Shrimp Stir Fry |

You can’t have Thai Food without Red Curry Shrimp. It’s a must! I always get it with that little bit of crunchy fried shallots on top. This recipe is quick and easy to make and I love having it over rice!

Red Curry Shrimp Stir Fry | As many of you know, I love to cook. I cook often, and I don’t really care for following instructions in books or recipes. I like to cook with ingredients that I have in my pantry or fridge. When I make a recipe, I use either the ingredients I have on hand or what I think will work. I also like to make substitutions, as long as I have a good reason for it and I know that it will turn out great.

This red curry shrimp stir fry is a recipe that I have been eating for more than twenty years. I don’t have to think of it often … because it’s always there. Over the years my family has grown and we have enjoyed a number of different variations … some more spicy than others … but, I like to think of this as the “original” shrimp stir fry.. Read more about thai coconut shrimp curry and let us know what you think.

Red curry paste serves as a stir fry sauce for a fast and spicy 15-minute meal using any protein and vegetables you have on hand.

We recently returned from a family vacation in San Diego, but the trip back was difficult. My kid was sick with a high temperature and would not take any medication. We’re all back to feeling well and refreshed now that she was able to fight it off. I’m hoping we’ll be able to remain well for a long!!

Needless to say, I’ve been tired, but nothing beats a home-cooked dinner at the conclusion of a long day. I’ve prepared a Red Curry Stir Fry with Pork (Pad Prik Khing) before, but I wanted to show you how adaptable this dish is and how you can make it your own. I used shrimp, zucchini, frozen peas, and green beans in my stir fry. 

Pad Prik Khing is a traditional Thai dish prepared with a protein and long green beans, then garnished with makrut lime leaves. This is my bulked-up version, meaning, a dinner made with whatever I had in the fridge. I served this with some cauliflower rice from the freezer, but normal rice would also be delicious.

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Stir-fried red curry shrimp (Pad Prik Khing)

Renee Fuentes is a model and actress.

Red curry paste serves as a stir fry sauce for a fast and spicy 15-minute meal using any protein and vegetables you have on hand.

Instructions 

• Oil a wok or a big saute pan and heat it over medium low heat. Break up the red curry paste in the oil with a fork. Be cautious since it may spatter; if it does, reduce the heat. 

• Cook until shrimp or another protein is done. Then add the vegetables and heat until they are warm. You may add a few teaspoons of water if it looks too dry.

• Rice or cauliflower rice may be served as a side dish. 

Notes

These are the veggies I used, but you may change them to your liking. 

Red curry is one of those forgotten flavors that most people will only try once in a while, and that’s a shame! It is a delicious combination of sweet, and spicy, that is naturally low in fat and calories, and packed with protein. This red curry shrimp stir-fry is a perfect weeknight meal, that’s easy to make and will keep you full and satisfied.. Read more about red curry shrimp bon appétit and let us know what you think.

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