Fructose Free Thai Red Curry Shrimp with Basil
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 1 tbsp vegetable oil
- 3 tbsp thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 cup fresh thai basil leaves, loosely packed
- 1 tbsp fresh lime juice
For serving
- 4 cups cooked jasmine rice, for serving
- lime wedges, for serving (optional)
- thinly sliced red chili, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and set aside. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- 2
Add the red curry paste and cook, stirring constantly, for about 1 minute, until fragrant and the paste darkens slightly.
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