CryoCove Recipe

Thai Red Curry

Name: Thai Red Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled; 1 can full-fat coconut milk; 2 tbsp red curry paste; 1 cup bamboo shoots; 1 red bell pepper, sliced; 1 tbsp fish sauce; 1 tsp coconut sugar; 1/4 cup fresh Thai basil; 2 cups cooked jasmine rice

A vibrant Thai red curry with shrimp, bamboo shoots, and Thai basil in a rich coconut milk base.

Prep

10m

Cook

20m

Total

30m

Servings

Calories

420

Macro Breakdown

Protein28g (33%)

Carbs38g (44%)

Fat20g (23%)

Diet

omnivorepescatariangluten-free

Goal

recoveryperformance

Pillar Benefits

FoodSleepBrain

Ingredients

1 lb large shrimp, peeled
1 can full-fat coconut milk
2 tbsp red curry paste
1 cup bamboo shoots
1 red bell pepper, sliced
1 tbsp fish sauce
1 tsp coconut sugar
1/4 cup fresh Thai basil
2 cups cooked jasmine rice

Instructions

1
Heat a splash of coconut milk in a pot. Fry curry paste for 1-2 minutes until fragrant.
2
Add remaining coconut milk, fish sauce, and coconut sugar. Simmer for 5 minutes.
3
Add bell pepper and bamboo shoots. Cook for 5 minutes.
4
Add shrimp and cook for 3-4 minutes until pink.
5
Stir in Thai basil and remove from heat.
6
Serve over jasmine rice.

Tips

*Fry the curry paste in coconut cream (the thick part) for the most aromatic base.
*Adjust heat with more or less curry paste to your preference.

Frequently Asked Questions

How many calories are in Thai Red Curry?

Thai Red Curry has 420 calories per serving with 28g of protein. It's a great option for a healthy dinner meal.

How long does it take to make Thai Red Curry?

This recipe takes 10 minutes of prep and 20 minutes of cooking, for a total of 30 minutes from start to finish.

Is Thai Red Curry suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Heat a splash of coconut milk in a pot. Fry curry paste for 1-2 minutes until fragrant.

Add remaining coconut milk, fish sauce, and coconut sugar. Simmer for 5 minutes.

Add bell pepper and bamboo shoots. Cook for 5 minutes.

Add shrimp and cook for 3-4 minutes until pink.

Stir in Thai basil and remove from heat.

Serve over jasmine rice.