Thai Red Curry Shrimp
Thai Red Curry Shrimp might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 33g of protein, 11g of fat, and a total of 443 calories. It is a pretty expensive recipe for fans of Indian food. It is a good option if you're following a gluten free, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up water, coconut milk, fish sauce, and a few other things to make it today. To use up the jasmine rice you could follow this main course with the Vegan Almond Rice Pudding as a dessert.
Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes.
Remove from heat; let stand 10 minutes. Fluff with a fork.
Heat a large skillet over medium-high heat. Coat pan with cooking spray.
Add shrimp; saut 3 minutes or until done.
Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon.
Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently.
Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender.
Add shrimp; cook 1 minute or until thoroughly heated.
Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.