Having Thai red curry paste stocked in your refrigerator or even in the package in your cabinet might come in handy during rush hour meal preparation. Many popular quick dishes in our blog are fixed up using few teaspoon of aromatic Thai red curry paste. You might remember our Thai red curry paste fried rice, Stir fry chicken in red curry paste with string beans, or even snack like fish cake or Thai corn fritters, they are all touched up the exotic flavour and scent of Thai red curry paste.
The beautiful pungent fragrance of Thai red curry paste is great for meat, vegetable or seafood. The spiciness of red chili and the aroma of fresh herbs penetrate into the meats, integrate and muddle into the whole dish.
Stir fried shrimp in Thai red curry paste is a quick and simple dish that can be cooked within 10 minutes, basically! Fresh shrimps need to be cook for a few minutes only: when they turn pink and curl up in the glossy flavourful sauce, then they are ready.
Stir Fried Shrimp in Thai Red Curry Paste
Ingredients (2 servings)
300 gm shrimps- peeled and deveined
1 tbsp Thai red curry paste
1/2 cup chicken stock or vegetable stock
1 tsp fish sauce
1/2 tsp sugar
1 tbsp oil
A handful fresh basil
- Heat oil in the pan over the medium heat and sauté Thai red curry paste until fragrant.
- Add shrimps and stir for few minutes.
- Add chicken stock, fish sauce and sugar to taste. Cook further for 1 minute or so or until the shrimps cooked thoroughly.
- Add fresh basil and give the last quick stir. Serve hot with some cooked rice.
Our stir fried prawn with Thai red curry paste was very flavourful and aromatic. The prawn was fresh and succulent. The delicious shiny sauce was properly spiced. Fresh basil added the fresh and lively flavour, gleamed in the zesty, savory, red dish.