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Red Curry with Shrimp, Zucchini, and Carrot

Serious Eats
  • 20 minutes
  • Serves 4

INGREDIENTS

8 oz

Shrimp

2

Carrots, small

1 handful

Cilantro

1

Jalapenos

1 handful

Mint, leaves

1/2 cup

Peas, fresh or frozen

2

Zucchini, cut into 1-inch cubes (about 3 cups), small

1 14 ounce can

Coconut milk

4 tbsp

Red curry paste

2 tbsp

Fish sauce, Asian

2 tbsp

Lime juice, fresh

2 tbsp

Palm sugar or brown sugar

1/2 cup

Chicken stock or water, low-sodium