10-Minute Thai Curry
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This is my version of fast food! Thai Curry can be made in less than 10 minutes. In fact, the part that takes the longest is actually opening the can of coconut milk!
There are just a few ingredients in this dish:
Thai curry paste (the small can of curry in the back), coconut milk, shrimp, red bell pepper sliced and fresh mushrooms. Not pictured, and optional is fresh basil leaves.
The first step is to heat up some of the curry paste on low heat in a pan. You want to heat up the paste to release some of the flavors and oils in the paste.
I start with 1 tablespoon of the curry paste - you can use more if you want, but it's SPICY!! Start with just a bit and you can always add more later after tasting.
Whisk in just a bit of the coconut milk - continue whisking until the curry paste is melted in the coconut milk.
Now you can add the remaining coconut milk and the bell peppers/mushrooms. Bring to simmer, cook for 3 minutes.
Now add the shrimp and cook for another 2 minutes until the shrimp is cooked through.
Throw in some fresh basil if you'd like - though it's not necessary!
And there you have it, Thai Curry in 10 minutes! Serve over rice or noodles.
10-Minute Thai Curry
serves 2
1/2 teaspoon cooking oil1 tablespoon red curry paste
6 ounces coconut milk
1/2 red bell pepper, seeded and cut into strips
One 6 ounce package fresh mushrooms (I used King Trumpet mushrooms)
1/2 pound shrimp, peeled and deveined
8 basil leaves (optional)
Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and stir to combine. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Add in the basil and serve over rice.
