B’s Spicy Red Curry – with Shrimp & Veggies

2/3 cup unsweetened coconut milk
3 teaspoons red curry paste
1 tablespoon fish sauce
1 tablespoons oil
6 oz mini frozen shrimp, thawed out (you could also use fresh if you prefer)
1 red bell pepper sliced
1 green bell pepper sliced
8 oz mushrooms, diced
1 tablespoon fresh ginger, chopped
1-2 tablespoons minced garlic
1-3 teaspoons chili paste (more if you like spice!)
black pepper to taste
1/4-1/2 cup water
toasted peanuts & cilantro for garnish
steamed rice (brown or white; quinoa might sub in great too) for serving

Whisk the red curry paste, coconut milk, fish sauce & chili paste together in bowl. Whether you are cooking rice or quinoa, get this prepared and on the stove.

Heat a large skillet with oil, medium-high heat. Add the bell peppers and mushrooms until mushrooms are slightly browned or bell peppers become slightly soft. This only takes a few minutes. Then add in garlic and ginger. Stir fry another minute. Then add in mini shrimp and stir fry for say 2 minutes. Add the red curry mixture and water. Bring this to a boil then reduce to a simmer for a few minutes.

Serve this immediately over rice. Add peanuts & cilantro for garnish.

*NOTE: If you’d like to make this recipe with chicken, click on the link & robert tells you how to make this with that step.


His recipe is what inspired this so give Robert Irvine some credit too. I took his sauce and changed around the ingredients so I could eat it.

Recipe suggested by Brittany B.