Make this delicious and healthy meal at home instead of ordering takeout. It’s 10000x easier and much more beneficial.
I love Thai takeout, especially red curry and coconut. Takeout is expensive, so I make this coconut curry soup at home, which comes in handy during the winter. The leftovers are even better.
If you don’t like shrimp, you can substitute it with chicken, pork, or tofu if you prefer a vegetarian dish. You’ll definitely want to avoid your usual Thai takeout in favor of this budget-friendly option.
- 1 cup basmati rice
- Peeled and deveined 1 pound medium Shrimp
- To taste, add Kosher Salt and freshly ground Black Pepper
- Two tablespoons of unsalted butter
- One onion, diced
- 1 Red bell pepper diced
- Red curry paste, two tablespoons
- Three cloves garlic, minced
- Freshly grated Ginger, 1 Tablespoon
- Can of unsweetened coconut cream (12 ounces)
- 3 cups vegetable stock
- Freshly squeezed lime juice, two tablespoons
- Fresh cilantro leaves chopped into two tablespoons
- Cook rice in a large pan with 1 1/2 cups of water according to the package directions. Set aside.
- To taste, season shrimp with salt and black pepper.
- Melt butter over medium heat in a large stockpot Dutch Oven. Add shrimp and cook for 2-3 minutes, stirring frequently. Set aside.
- Add bell pepper and onion to the Dutch oven. Cook, stirring frequently, for 3-4 minutes.
- Stir in red curry paste and garlic until fragrant (about 2 minutes).
- Stir in coconut stock and milk while whisking continuously for about 1 to 2 minutes.
- Bring to a rolling boil, reduce heat, and simmer for 8-10 minutes until the sauce is slightly thickened.
- Add rice, shrimp, lime juice, and cilantro.
- Serve immediately