This Thai red curry recipe is so easy to make with red curry paste and coconut milk, served with shrimp and lentils, though you can use your favorite proteins and vegetables. Done in under 30 minutes!
Ingredients
- 1 tablespoon coconut oil - or vegetable oil
- 2 jalapeno peppers - chopped. Use Thai peppers or something hotter for more heat.
- 1 small onion - chopped
- 4 cloves garlic - chopped
- 1 teaspoon freshly grated ginger
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 2 tablespoons red curry paste - or more to desired taste
- 12 ounces coconut milk - 1 can
- salt - to taste
- pepper - to taste
- ½ cup red lentils - rinsed
- 1 pound shrimp - peeled and deveined
- 1 lime - juice of
- 2 cups cooked rice - for serving I used coconut-lime rice! Or use noodles.
- chopped red peppers, spicy chili flakes, or fresh chopped cilantro - for serving
Instructions
- Heat a large pan or wok to medium heat and add 1 teaspoon oil.
- Add the chopped jalapenos, onion, and ginger. Cook them down about 5 minutes, until softened.
- Add in the garlic and cook another minute, stirring, until the garlic is fragrant.
- Add the curry powder and paprika and give it a stir.
- Stir in the red curry paste and cook it for a minute.
- Add the coconut milk and stir. Bring to a quick boil and reduce the heat.
- Stir in the lentils. Simmer for 15 minutes to soften the lentils.
- Add the shrimp and tuck them into the sauce. Simmer another 5 minutes to let the shrimp cook through and for the flavors to develop.
- Serve the red curry over prepared white rice or noodles, then squeeze a bit of fresh lime juice over the top. Garnish and enjoy.