Thai Coconut Shrimp Curry
Thai Coconut Shrimp Curry is a quick and flavorful dish that combines tender shrimp with a creamy coconut milk sauce, fresh herbs, and aromatic spices. It's perfect for a weeknight dinner and pairs beautifully with steamed jasmine rice.
Servings: 4
Calories: 271kcal
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 1 medium red bell pepper thinly sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons Thai red curry paste
- 14 ounces coconut milk 1 can
- ½ cup chicken broth low sodium or no sodium added
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- ½ teaspoon salt adjust to taste
- ¼ cup fresh basil leaves chopped
- ¼ cup fresh cilantro chopped (plus extra for garnish)
- 1 tablespoon lime juice
Instructions
- Pat the shrimp dry with paper towels; this helps them sear rather than steam when cooking.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until they turn pink and are just cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add the onion and bell pepper, and sauté until they begin to soften, about 3-5 minutes. Add the garlic and ginger, and continue to cook for another 1 minute until fragrant.
- Stir in the Thai red curry paste to the sautéed vegetables and cook for 1 minute, mixing well. Pour in the coconut milk and chicken broth, and bring the mixture to a simmer. Mix in the fish sauce, brown sugar, and salt. Let it simmer gently for about 10 minutes or until the sauce begins to thicken.
- Return the cooked shrimp to the skillet along with the chopped basil and cilantro. Stir to combine and reheat the shrimp in the curry sauce for about 2 minutes until everything is heated through.
- Stir in the lime juice just before serving. Serve the curry hot over steamed jasmine rice and garnish with additional cilantro if desired.
Video
Notes
- Pat the shrimp dry before cooking to ensure they sear properly and develop a nice texture.
- Adjust the amount of Thai red curry paste to control the spice level to your liking.
- Substitute fish sauce with soy sauce or tamari if you prefer a different flavor profile.
- Use full-fat coconut milk for a richer and creamier curry.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 11g | Protein: 4g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 670mg | Potassium: 371mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2262IU | Vitamin C: 43mg | Calcium: 46mg | Iron: 4mg
