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4-Ingredient Thai Shrimp Curry

A quick and easy dinner that's ready in about 15 minutes!
Course Dinner
Cuisine Asian
Keyword red curry, shrimp curry, thai shrimp curry
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 people
Calories 277.4kcal
Author Blair Lonergan

Ingredients

  • 2 teaspoons olive oil
  • 1 (12 ounce) bag frozen stir-fry vegetables
  • 1 ½ cups (14.1 ounces) Thai Red Curry Cooking Sauce*
  • 1 lb. peeled and deveined raw shrimp
  • Cooked rice, for serving
  • Cilantro, parsley, or green onion for garnish

Instructions

  • In a large skillet, heat oil over medium heat. Add vegetables to the skillet and sauté until tender, about 2-3 minutes.
  • Add curry sauce and stir to combine.
  • Increase heat to medium-high. Add shrimp and cook until opaque (about 3-6 minutes, depending on the size of the shrimp).
  • Serve curry over rice. Garnish with fresh cilantro, parsley, or green onion.

Notes

*I used Sharwood’s brand, which you can find in the international aisle of just about every grocery store. Trader Joe’s also sells a similar sauce. The sauce is labeled as “medium” heat, but it’s not very spicy at all.

Nutrition

Serving: 1/4 of the recipe | Calories: 277.4kcal | Carbohydrates: 18.5g | Protein: 27.5g | Fat: 10g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.9g | Cholesterol: 172.3mg | Sodium: 437.7mg | Potassium: 209.7mg | Fiber: 3.5g | Sugar: 6.5g