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Red Curry Shrimp


1 ½ lbs. of Shrimp, cleaned and deveined

1 can coconut milk

2 carrots, julienned

1 red bell pepper, julienned

1 small red onion, julienned

1 inch of ginger, julienned

Handful of fresh basil leaves, julienned

2 cloves of Garlic, Minced

2 tablespoons red chili paste – trust me it is easier to buy then make

1 ½ tablespoons agave

1 tablespoon of fish sauce

Avocado Oil

Salt and Pepper to taste


In a wok or a large skillet, place over medium heat and drizzle with oil, add ginger, onions, peppers and carrots, sauté for about 2 minutes, next add chili paste and agave, sauté for another minute. Now add the coconut milk, garlic, fish sauce and shrimp, sauté until shrimp are just about done, approx. 2 minutes. If sauce is too thick splash with a bit of water, after 2 minutes, turn off heat, add basil, cover and let stand for about 3 to 5 minutes.

Serve with white rice or the rice of choice.

#Shrimp #Curry #VariationsonCooking

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