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Mainly cooked with spices and red curry paste, and then added with some coconut milk, it is already delicious. Fish sauce already has a salty and umami flavor. However, different brands of fish sauce have different saltiness, so adjust it yourself and don’t add a lot at once.
Come and try it. This is a super quick and easy meal. Christian can eat a whole plate by himself.
Heat the oil in a wok and sauté the dried onion, garlic, red pepper and red curry paste until fragrant. Next tomatoes. Then pour in the chicken stock and fish sauce and cook. It’s so easy.
I just used this Thai red curry paste Mae Ploy.
Curry Tomato Shrimp Recipe
Christine@Easy Recipes
category: seafood
Cuisine: Chinese style
Preparation time:
cooking time:
weight: 2 to 3 people
- 7 medium shrimps (pick the intestines and leave the heads and tails), about 228 grams
- Take it with salt
- A little black pepper
- 2 teaspoons dried green onion
- Garlic (minced) 2 pieces
- 1 long red pepper (cut into sections)
- 2 tsp red curry paste
- Tomatoes (cut into thick pieces and seeds removed) 2 pcs 230g
- ½ cup chicken broth
- 2 teaspoons fish sauce
- 2 tablespoons coconut milk
- Diced green onions (for garnish) as appropriate
- Pick out the intestines of the shrimp, leaving the head and tail, and trim off the top spines. Wash and pat dry. Season with salt and pepper.
- Heat a wok with oil over medium-high heat and fry the shrimp until they change color on both sides but are still not cooked through in the middle. Dish up and set aside.
- In the same wok, add a little more oil and sauté the dried onion, garlic, red pepper and red curry paste over medium heat until fragrant. Add tomatoes and stir-fry evenly. Pour in the chicken stock and fish sauce and cook until the tomatoes begin to soften. Return the shrimp to the wok and cook until just cooked. Stir in coconut milk, sprinkle with chopped green onion, and serve. Serve hot.
Kind tips:
- Do not overcook the shrimp, otherwise the meat will become tough. It can also be peeled and boiled for easy consumption. But if you leave the shell on, the juice will be more delicious.
- Add coconut milk, don’t cook it for too long, just heat it up.
- I used Three Crab fish sauce. If you use other brands of fish sauce, please adjust the amount yourself due to the different saltiness. The red curry paste is made from Thai Mae Ploy.
