2 Ratings
Tasty Shrimp Curry, Full of so much flavor. It's quick, easy & super delicious



  1. Dice onion, cut bell pepper into thin strips and chop, and mince or slice your jalapeno. For a spicier curry, include the jalapeño seeds and use two jalapeños. For a more mild curry remove the seeds and only use one jalapeno or skip entirely.
  2. Heat the oil over medium-high heat in a large pan. Add onion, jalapeno, and bell pepper and cook until softened, approx 4-5 minutes. Then transfer veggies to a bowl and set aside
  3. Over medium heat, add the coconut milk, red curry paste and brown sugar. Whisk together and bring to a gentle boil. In a small bowl, add 1.5 TBSP cornstarch to 1.5 TBSP cold water and whisk to dissolve. Add to sauce and simmer until thickened, Approx 5 minutes.
  4. Add shrimp dry to the sauce, Allow curry to simmer gently, until shrimp are cooked then at the end you can add the vegetables
  5. Top with basil. Serve with basmati rice & Enjoy!