Red Curry with Shrimp Zucchini and Carrot Recipe
Ingredients
- 1 (14 ounce) can coconut milk
- 4 tablespoons red curry paste
- 2 small zucchini, cut into 1-inch cubes (about 3 cups)
- 2 small carrots, peeled, ends trimmed, cut into 1/2-inch pieces (about 2 cups)
- 1 to 2 jalapeños, stemmed, seeded, and sliced (optional)
- 1/2 cup fresh or frozen peas
- 2 tablespoons Asian fish sauce
- 2 tablespoons palm sugar or brown sugar
- 1/2 cup low-sodium chicken stock or water
- 8 ounces shrimp, peeled and deveined
- Handful cilantro, stems removed, chopped
- Handful mint leaves, stems removed, half chopped
- 2 tablespoons fresh lime juice, from about 2 limes
Instructions
Red Curry with Shrimp, Zucchini, and Carrot Recipe serves 4 original recipe by Serious Eats.
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