Red Thai Curry sits right in the middle of yellow (most mild) and green (spiciest). If you prefer a milder Red Thai Curry start with half the curry paste and fish sauce. This recipe has lots of flavour and a bit of heat, but we do take it down the the girls are over for this meal.
Red Thai Curry
We have made this sauce with both shrimp and chicken: we prefer the shrimp. No matter what protein you choose, serve with Jasmine Rice.
If we have a hot pepper in the house, it is most likely a jalapeno, so that’s most likely to show up in our dishes. Serrano or Thai chilis are substantially hotter so be careful if using.
This comes together very quickly so have everything prepped before starting. The Jasmine Rice will take much longer to rinse and cook than the Curry.
Ingredients
- 1 TBSP olive oil 0 CHO
- ¼ cup (30 gr) red onion 3 CHO
- 1 lb shrimp 0 CHO
- 2 cups (23 gr) spinach roughly chopped 1 CHO
- 4 TBSP (44 gr) jalapenos 2 CHO
- 1 can (400 ml) unsweetened coconut milk (2 CHO/1/3 CUP/83 ML) 9.6 CHO
- 1 TBSP (15 gr) ginger, grated 3 CHO
- 1 tsp. turmeric 0 CHO
- ¼ cup (64 gr) Thai Red Curry Paste (2 CHO/TBSP/16 GR) 8 CHO
- 1 tsp (4 gr) Splenda Brown Sugar Mix (2 CHO/1/2 TSP/2 GR) 4 CHO
- 1 TBSP fish sauce 1 CHO
- 1 TBSP lime zest from 1 lime 0 CHO
- 1 TBSP lime juice from ½ lime 0 CHO
- Lime wedges 0 CHO
- Basil or cilantro to garnish 0 CHO
TOTAL CHO 31.6 CHO
- TOTAL WEIGHT 466 GRAMS
- 31.6 DIVIDED BY 466 GRAMS = .067 CHO/GRAM
- ¼ CUP SAUCE ONLY/NO SHRIMP = 56 GR (.067 CHO x 56 GR)3.75 CHO/1/4 CUP
Instructions
- Heat oil in a large skillet and add diced onion and jalapeno. Sauté for 3 minutes, stirring occasionally.
- Next add grated ginger, curry paste and turmeric. Stir to incorporate.
- Then add coconut milk, fish sauce and Splenda Brown Sugar mix. Whisk until smooth and bring to a simmer for 10 minutes.
- Add chopped spinach and lime zest. Stir. Then nestle shrimp into the sauce, return to a simmer and cook 2 – 3 minutes until shrimp cooked through.
- Remove from heat and squeeze or pour 1 TBSP fresh lime juice over curry.
- Garnish with cilantro and serve with more lime wedges and rice.
- If you want a vegetable, we like Roasted Cauliflower with this meal.
