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.


Recipe inspired by Robert Irvine’s spicy red curry. Brittany took his sauce and changed around the ingredients to modify to what she can eat.

Recipe suggested by Brittany B.