Ingredients
6
6 servings
- •1 tablespoon coconut oil
- •2 teaspoons Gourmet Garden Garlic Stir-In Paste
- •1 tablespoon Gourmet Garden Ginger Stir-In Paste
- •1 tablespoon red curry paste
- •1 can unsweetened coconut milk
- •1 ½ teaspoons fish sauce
- •½ teaspoon sugar
- •½ yellow onion, cut into 1-inch (2 1/2 cm) pieces
- •1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
- •6 oz zucchini, cut into half moons
- •1 shrimp, peeled and deveined
- •½ teaspoon Gourmet Garden Lightly Dried Cilantro, plus extra for garnish
- •½ teaspoon Gourmet Garden Lightly Dried Basil, plus extra for garnish
- •rice, for serving
Instructions
- Melt coconut oil in a large saucepan over medium-low heat. Add Gourmet Garden Garlic Stir-In Paste and Gourmet Garden Ginger Stir-In Paste. Stir and let sizzle for a minute. Add red curry paste. Stir and let sizzle for 1–2 minutes, until fragrant. Stir in coconut milk, fish sauce, and sugar. Bring to a very light simmer. Let simmer for 3 minutes.
- Add onions and cook for 5 minutes. Add red bell pepper and cook for another 5 minutes. Add zucchini and cook for 5 more minutes or until tender. (If liquid doesn’t slightly submerge vegetables, cover with a lid while cooking.)
- Add shrimp and cook for about 3 minutes, just until cooked through and no longer translucent.
- Stir in Gourmet Garden Lightly Dried Cilantro and Gourmet Garden Lightly Dried Basil. Serve with rice and garnish each plate with a little more cilantro and basil.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 180
- Carbohydrate: 11g
- Fat: 14g
- Fiber: 2g
- Protein: 3g
- Sugar: 6g
Related Recipes
Thai Shrimp Curry with a Kick
Coconut Curry Shrimp
Thai Red Curry Soup
Curry-Coconut Shrimp
Instant Pot® Shrimp Curry
Coconut-Shrimp Curry
Thai Coconut Curry with Shrimp
Red Coconut Curry with Shrimp
Thai Chicken Curry
Sweet and Sour Shrimp
Thai Pineapple Shrimp Curry
