Recipe By thedailygourmet
Rating
Published Jul 13th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 4 servings Calories 436.3

I have an affinity for curry and decided to blend two different food items for one decidedly incredible stew!

Recipe Ingredients

  • 2 tablespoons butter
  • 1 tablespoon grapeseed oil
  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 cup coconut milk
  • ¼ cup chopped roasted red bell pepper
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice, or to taste
  • 1 teaspoon ground cayenne pepper
  • 1 pinch salt
  • 1 teaspoon cornstarch
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups cooked jasmine rice

Cooking Directions

  1. 1 Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
  2. 2 Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
  3. 3 Serve stew with cooked jasmine rice.

Nutrition Facts

  • Calories 436.3
  • Carbohydrate 34.4 g
  • Cholesterol 187.8 mg
  • Fat 22.6 g
  • Fiber 2.3 g
  • Protein 23.7 g
  • Saturated Fat 15 g
  • Sodium 570.8 mg
  • Sugar 4.2 g

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Chef's Notes

Use red Argentine shrimp if you can. Serving with jasmine rice is optional.

Reviews

  1. Absolutely delicious. We followed directions to a t, but only used half the lime juice ( to taste). Excellent flavors that stood out, none overwhelmed. Served over Jasmine rice, satisfied our craving for a curry dish. Not complicated to make, going on our do it again soon list!!
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