Photo by Parkpoom K Photo
Styling by #PloyOyuriFoodstylist
A simple Thai curry with juicy shrimp, creamy coconut milk, and the bold flavor of Honest Bowl Red Curry Paste. A flavorful Thai meal made in just a few easy steps.
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
1
Ingredients :
2 Tbsp vegetable oil
2 Tbsp Honest Bowl Red Curry Paste
8–10 large shrimp, peeled and deveined
1 cup coconut milk
¼ cup pineapple chunks
¼ cup cherry tomatoes, halved
¼ cup pea eggplants (optional)
2 kaffir lime leaves (makrut lime leaves), torn
1 Tbsp tamarind juice (or ketchup)
¼ cup water (use only if the curry gets too thick)
Salt and sugar to taste
¼ cup fresh basil leaves
1 red chili, sliced into 6–8 pieces (for garnish)
Directions:
1. Cook the Curry Paste:
Heat the vegetable oil in a pan over medium heat. Add the Honest Bowl Red Curry Paste and torn kaffir lime leaves. Stir-fry for 1 minute, until fragrant.
2. Add the Coconut Milk & Vegetables:
Pour in the coconut milk and bring to a gentle boil. Add the pineapple, cherry tomatoes, and pea eggplants. Simmer for a few minutes. If the sauce gets too thick, add up to ¼ cup water.
3. Cook the Shrimp:
Add the shrimp. Simmer for 2–3 minutes, until the shrimp are pink and cooked through.
4. Season & Serve:
Stir in the tamarind juice or ketchup. Season with salt and sugar to taste. Remove from heat and stir in the fresh basil. Serve hot and garnish with sliced red chili.
Recipe Author:
Isara Luangsangroong