Enjoy 3 free meal plans and greater ease in the kitchen today! No payment info needed.

Red Curry Shrimp Stir-Fry
with cauliflower rice

Active: 35 minTotal: 35 min
20150126 red curried shrimp nm 004.jpg?ixlib=rails 2.1

This Thai-flavored stir-fry first appeared the week of 1/26/15 and received rave reviews. This time, we're serving it up with cauliflower rice for an even healthier version.
Smarts: If you like spice, try to find a curry paste at an Asian grocer or an Asian-branded curry paste (not Thai Kitchen).

Ingredients

Servings:
4
Metric
Red Curry Shrimp Stir-Fry {11/23/15 Version}:
  • Shrimp - 1 lb
  • Green onions - 2 stalks, sliced
  • Onions, small - 1, sliced
  • Bell peppers, any type - 2, sliced
  • Eggplant, Chinese - 1, chopped
  • Red curry paste (sub green or yellow) - 1 1/2 Tbsp
  • Fish sauce - 1 1/2 Tbsp
  • Brown sugar - 2 tsp
  • Chicken stock (sub water) - 1/2 cup
  • Cornstarch - 2 tsp
  • Oil, cooking - 2/3 Tbsp + 1 Tbsp
  • Coconut milk - 1/2 cup
  • Basil (opt) - 2 sprigs, leaves of
  • Limes - 1/2, juice of
Cauliflower Rice:
  • Cauliflower, small - 1 head, florets chopped
  • Butter - 1 1/2 Tbsp
  • Salt and pepper - to taste

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Shrimp - Defrost, rinse and pat dry. Season with some salt and pepper.
  2. Green onions / Onions / Bell peppers / Eggplant - Prep as directed. (Can be done up to 3 days ahead)
  3. Cauliflower rice - Double if making tomorrow’s dinner. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
  4. Make stir-fry sauce - Mix together red curry paste, fish sauce, brown sugar, chicken stock, and cornstarch.

Make

  1. Heat wok over medium-high heat. Add first part of cooking oil and then shrimp to heated oil. Saute until the outside is bright pink, 3 to 4 minutes. Remove from wok and set aside.
  2. Return wok to heat and add second part of cooking oil. Add both types of onions to heated oil with a sprinkle of salt. Saute until softened, 2 to 3 minutes.
  3. Add in eggplant and saute for another 3 to 4 minutes.
  4. Next, add peppers and saute for another 2 minutes.
  5. Push all ingredients to the side forming a hole in the middle, like a donut. Give stir-fry sauce a stir and pour into the donut hole. Wait for it to darken and bubble and then toss to mix.
  6. Fold in shrimp and coconut milk and cook for another minute.
  7. Remove from heat and fold in basil leaves (if using) and finish with a squeeze of lime juice. Season to taste with salt and pepper. Enjoy with cauliflower rice (if you doubled, remember to save half for tomorrow night)!
Upsell

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

No payment info required for trial.


Reviews

This meal has 24 reviews

Made with green curry and regular eggplant-it was amazing!

By: Christy
Posted: Jul 12, 2016
Diet: Original

The sauce was tasty but disliked the eggplant a lot. Will possibly make again but substituting peas for eggplant.

By: Jenna
Posted: Jan 08, 2016
Diet: Original

Ended up very spicy. Needed more coconut milk or less high-test curry paste.

By: Meryl
Posted: Dec 17, 2015
Diet: Original

I added the whole can of coconut milk, but that was the only change I made. I used Taste of Thai red curry it has quite a kick! I was sh I shocked that my very picky daughter was stealing the shrimp off of my plate. The only thing I would change is to try and find the Chinese Eggplant, I didn't care for the regular version in this dish.

By: Jodi
Posted: Dec 04, 2015
Diet: Original

Loved this! Never been a fan of curry, but this meal was outstanding. Used Jasmine rice. Could use half the eggplant next time. Wish it were a little more spicy, had to add cayenne pepper once it was on the plate. SO GOOD!!!

By: Jonathan
Posted: Dec 01, 2015
Diet: Original

The stir-fry sauce was a bit thick (too much corn starch?) - both otherwise really good!! I don't like peppers, so I skipped those. Might try adding a leafy green next time. And cauliflower rice is my new favorite thing!

By: Patty
Posted: Dec 01, 2015
Diet: Original