Paleo Thai Red Curry Shrimp with Basil

Total time35 min

Prep time15 min

Cook time20 min

4.9

(29)

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined
1 tbsp vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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
1 cup fresh thai basil leaves, loosely packed
1 tbsp fresh lime juice

For serving

4 cups cooked jasmine rice, for serving
Can be omitted
jasmine rice
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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