Notes
Ingredients
- 1 Tbsp coconut oil
- 3 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1 stalk lemongrass, inner core minced (optional but recommended)
- 1 to 2 Tbsp red curry paste (start with 1 for mild)
- 4 cups chicken broth (or vegetable broth)
- 1 can (13.5 oz) full-fat coconut milk
- 1 Tbsp fish sauce
- 1 Tbsp fresh lime juice, plus wedges for serving
- 1 tsp coconut aminos
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 lb raw shrimp, peeled and deveined
- 1 cup mushrooms, sliced (shiitake or cremini)
- 1 red bell pepper, thinly sliced
- 1 cup zucchini, sliced
- 2 Tbsp fresh cilantro, chopped
- 1 green onion, sliced
- Optional: 1 sliced Thai chili or ¼ tsp red pepper flakes
- Heat coconut oil over medium. Sauté garlic, ginger, and lemongrass about 1 minute until fragrant.
- Stir in red curry paste and bloom 30 to 60 seconds until darkened and aromatic.
- Pour in the chicken broth and coconut milk; stir smooth and bring to a gentle simmer.
- Add fish sauce, lime juice, coconut aminos, salt, and pepper. Simmer 2 minutes; taste and adjust.
- Add mushrooms, bell pepper, and zucchini; simmer 5 to 7 minutes until crisp-tender.
- Add shrimp and cook 3 to 5 minutes, just until pink and opaque. Do not boil or overcook.
- Off the heat, adjust lime and salt. Serve topped with cilantro, green onion, and lime wedges.
- Blooming the curry paste in oil (step 2) is the biggest flavor upgrade, so do not skip it.
- Always use full-fat coconut milk; light versions make a thin, unstable broth.
- Add lime juice off the heat to keep it bright.