Red Curry with Shrimp, Zucchini, and Carrot
The recipe Red Curry with Shrimp, Zucchini, and Carrot is ready in approximately 20 minutes and is definitely an outstanding gluten free, dairy free, fodmap friendly, and pescatarian option for lovers of Indian food. One serving contains 380 calories, 18g of protein, and 26g of fat. For $2.84 per serving, you get a main course that serves 4. 216 people have tried and liked this recipe. Head to the store and pick up asian fish sauce, fresh peas, cilantro, and a few other things to make it today. It is brought to you by Serious Eats. With a spoonacular score of 85%, this dish is tremendous. Similar recipes are Red Snapper With Red Curry Carrot Sauce for Two, Red Curry Carrot Soup, and Red Curry Roasted Carrot Soup.
Servings: 4
Ingredients:
2 tablespoons Asian fish sauce
2 tablespoons palm sugar or brown sugar
1 (14 ounce) can coconut milk
2 small carrots, peeled, ends trimmed, cut into 1/2-inch pieces (about 2 cups)
Handful cilantro, stems removed, chopped
1/2 cup fresh or frozen peas
1 to 2 jalapeños, stemmed, seeded, and sliced (optional)
2 tablespoons fresh lime juice, from about 2 limes
1/2 cup low-sodium chicken stock or water
Handful mint leaves, stems removed, half chopped
4 tablespoons red curry paste
8 ounces shrimp, peeled and deveined
2 small zucchini, cut into 1-inch cubes (about 3 cups)
Equipment:
frying pan
wooden spoon
bowl
Cooking instruction summary:
Procedures 1 Open the coconut milk can and scoop off 1/4 cup of the thick cream. Add this to a large 12-inch non-stick skillet set over medium-high heat, and cook until liquid starts to bubble furiously. Add the red curry paste, reduce heat to medium-low, and stir with a wooden spoon until combined. Cook, stirring occasionally, until the curry paste is very fragrant, about three minutes. 2 Add the zucchini and carrots, turn the heat to medium, and stir until the pieces are completely covered in the paste. Cook, stirring occasionally, until vegetables just start to soften, about 3 minutes. 3 Pour in the remaining coconut milk, and stir well. Bring to a boil over high heat, and then reduce heat to maintain a steady simmer. If using jalapeños, add them now. Cook until vegetables are completely tender, about 7 minutes. Add shrimp and peas, and cook until shrimp are pink and plump, about 2 minutes. 4 In a medium sized bowl, stir together the fish sauce, chicken stock, and sugar. When sugar has dissolved, pour this into the skillet. Stir well and simmer for a minute. Turn off the heat, add cilantro, chopped mint, and lime juice. Serve the curry with the whole mint leaves as a garnish and a side of white rice.
Step by step:
1. 1
2. Open the coconut milk can and scoop off 1/4 cup of the thick cream.
3. Add this to a large 12-inch non-stick skillet set over medium-high heat, and cook until liquid starts to bubble furiously.
4. Add the red curry paste, reduce heat to medium-low, and stir with a wooden spoon until combined. Cook, stirring occasionally, until the curry paste is very fragrant, about three minutes.
5. 2
6. Add the zucchini and carrots, turn the heat to medium, and stir until the pieces are completely covered in the paste. Cook, stirring occasionally, until vegetables just start to soften, about 3 minutes.
7. 3
8. Pour in the remaining coconut milk, and stir well. Bring to a boil over high heat, and then reduce heat to maintain a steady simmer. If using jalapeños, add them now. Cook until vegetables are completely tender, about 7 minutes.
9. Add shrimp and peas, and cook until shrimp are pink and plump, about 2 minutes.
10. 4
11. In a medium sized bowl, stir together the fish sauce, chicken stock, and sugar. When sugar has dissolved, pour this into the skillet. Stir well and simmer for a minute. Turn off the heat, add cilantro, chopped mint, and lime juice.
12. Serve the curry with the whole mint leaves as a garnish and a side of white rice.
Nutrition Information:
covered percent of daily need
