Red Curry Shrimp

Red Curry Shrimp
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 287.6
  • Total Fat: 16.5 g
  • Cholesterol: 53.3 mg
  • Sodium: 1,249.5 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 6.1 g
  • Protein: 12.0 g

View full nutritional breakdown of Red Curry Shrimp calories by ingredient


Spicy red curry shrimp with stir fry green beans and carrots. Spicy red curry shrimp with stir fry green beans and carrots.
Number of Servings: 4


    2 LBS fresh peeled shrimp (large)
    4 CUPS fresh snap green beans
    1 large carrot sliced on a diagonal
    2.5 cups bean sprouts
    2 TBS grated fresh ginger
    2 scallions finely cut
    2 Chili pepper chopped (remove seeds if you don't like heat)
    4 Shitaki Mushrooms sliced
    2 Cloves finely cut garlic
    2 TBS red curry paste
    1/4 CUP coconut milk
    1/2 CUP vegetable broth
    4 TBS olive oil/Peanut oil


* Substitute shrimp with chicken/beef/pork.
* Purchase quality coconut milk. The consistency should be VERY thick.


* Heat 2 tbs oil in wok, add green beans and carrots and cook for 1-2 minutes. Add 1/4 cup vegetable broth and cook for another 2 minutes. Remove from wok and set aside.

* Heat remaining 2 TBS oil in wok. Add ginger, garlic, and peppers, cook for 1 minute. Add curry paste and cook for another minute. Add shrimp and cover evenly. Cook for 5 minutes or until shrimp has pink color. Add coconut milk and cook for 2 minutes. Add remaining broth and cook for another 2 minutes. Add scallions, bean sprouts, and mushrooms. Let shrimp cook completely, then add green bean and carrot stir fry. Toss to cover completely, cook for a final 5 minutes. Put on plate (or bowls), sprinkle bean sprouts and some scallions for presentation and enjoy.

Serving Size: 4 Bowls