Ingredients
Method
- Heat vegetable oil in a large pot over medium heat. Add ginger, garlic, and lemongrass and sauté until fragrant, about 2-3 minutes.
- Add the red curry paste and stir continuously for 1 minute to release its flavors and aroma.
- Pour in the chicken broth and bring to a gentle simmer. Cook for 5 minutes to allow the flavors to meld.
- Add the coconut milk, fish sauce, and sugar. Stir well and simmer for 10 minutes, being careful not to boil rapidly.
- Add the mushrooms and cook for 3 minutes until slightly softened.
- Add the shrimp and cook just until they turn pink and opaque, about 2-3 minutes. Be careful not to overcook!
- Remove from heat and stir in lime juice.
- Taste and adjust seasonings as needed – add more fish sauce for saltiness, sugar for sweetness, or lime juice for sourness.
- Garnish with fresh cilantro, sliced green onions, and Thai chilies if desired.
Nutrition
Calories: 368kcalCarbohydrates: 9gProtein: 13gFat: 33gSaturated Fat: 28gCholesterol: 86mgSodium: 579mgFiber: 2gSugar: 2g
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