Creamy Red Curry Shrimp
This creamy red curry shrimp is packed full of delicious exotic flavors, and is ready in under 20 minutes. It is perfect for a quick lunch, dinner, or even meal prep. Serve over warm rice and dig in! This recipe is gluten-free and dairy-free.
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 pound medium shrimp peeled and deveined, tail-on (optional)
- ½ teaspoon salt
- 1½ tablespoon red curry powder
- 1½ cup vegetable broth
- ½ cup unsweetened cashew yoghurt or any non-dairy yogurt
- 3 teaspoons fish sauce more or less
- 3 tablespoons natural peanut butter unsweetened type
- 1 red bell pepper thinly sliced
Optional toppings:
- Cilantro leaves
- Crushed peanuts or cashews
Instructions
- Heat up the olive oil in a sauce pan. Cook the garlic until fragrant.
- Add in the shrimp with salt. Cook until the color starts to change.
- Add in the red curry powder and cook for another minute.
- Pour in the vegetable broth, yoghurt, fish sauce, peanut butter and red bell pepper. Stir and let simmer for 3 minutes.
- Serve over rice. Optional: garnish with crushed cashew or peanuts and cilantro!
Notes
Red curry shrimp can be refrigerated for up to a 5 days, covered tightly.
Nutrition does not include the amount for rice.
Nutrition
Serving: 1servingCalories: 243kcalCarbohydrates: 9gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 187mgSodium: 1150mgPotassium: 536mgFiber: 2gSugar: 5gVitamin A: 1172IUVitamin C: 39mgCalcium: 136mgIron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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