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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Red Curry Shrimp
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Instructions
1
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Warm up 1 1/2 Tablespoons of oil in a stockpot or dutch oven on medium heat.
2
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After adding the shrimp, cook for 3-4 minutes before transferring them to a plate.
3
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Once the pot is hot, pour in the remaining oil and then add the diced onion, garlic, bell pepper and ginger. Cook for 4-5 minutes until the onions turn golden.
4
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Add the red curry paste and let it cook for a minute.
5
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Incorporate the chicken broth and coconut milk.
6
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After heating for 4 minutes, toss in the shrimp and broccoli florets.
7
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Continue cooking until the broccoli becomes tender, which should take approximately 3-4 minutes.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Curry Paste 🔥Toast the Thai red curry paste in oil for 1-2 minutes before adding liquid to unlock its deep flavors and reduce raw paste bitterness.
- Prep Shrimp Perfectly ✨Devein and pat shrimp completely dry before cooking to ensure proper searing and prevent them from steaming rather than caramelizing.
- Coconut Milk Technique 🥥Use the thick cream from the top of canned coconut milk first for richness, then add the thinner liquid gradually to achieve the perfect sauce consistency.
- Ginger-Garlic Infusion 🧄Mince fresh ginger and garlic finely and add them right after blooming the curry paste to infuse maximum aromatic flavor into the entire dish.
- Strategic Shrimp Timing ⏱️Add shrimp in the final 3-4 minutes of cooking to prevent them from becoming rubbery while allowing them to absorb the curry flavors.
Recipe Facts
Diet at a Glance
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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