dinner · lunch · Indian-inspired · Thai-inspired
10-Minute Shrimp and Mushroom Thai Curry
A stew or chili centered on cooking oil, red curry paste, coconut milk, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 teaspoon 1 teaspoon cooking oil
- 2 tablespoon 2 tablespoons red curry paste (or more)
- 12 ounce 12 ounces coconut milk
- 1 item 1 red bell pepper, seeded and cut into strips
- 8 ounce 8 ounces fresh mushrooms (I used King Trumpet mushrooms)
- 1 pound 1 pound shrimp, peeled and deveined
- 16 item 16 basil leaves (optional)
- 1 item Cooked rice
Equipment
Large pot
How to make it
- 1
Prepare cooking oil, red curry paste, coconut milk, red bell pepper, mushrooms, shrimp, basil leaves, and rice as listed.
- 2
Heat a large pot and cook red bell pepper until softened.
- 3
Add red curry paste, mushrooms, shrimp, basil leaves, and rice, followed by the prepared ingredients and cooking oil, and coconut milk; bring to a gentle simmer.
- 4
Cook until the vegetables and proteins are tender and the flavors have blended, stirring as needed.
- 5
Cook shellfish until opaque and firm.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
Contains shellfish and milk. Packaged ingredients can vary, so check labels and cross-contact information.
