Description
This Creamy Thai Coconut Shrimp Curry is a flavorful and easy-to-make dish that transports you to Thailand with its rich spices and fresh ingredients. Succulent shrimp are simmered in a creamy coconut sauce infused with traditional Thai herbs.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons red Thai curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas
- Juice of 1 lime
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Gather all ingredients and have them ready to go to streamline the cooking process.
- Heat vegetable oil in a large skillet over medium heat.
- Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Incorporate the red Thai curry paste into the skillet, stirring until mixed well with the garlic and ginger.
- Gradually pour the coconut milk into the skillet. Stir to combine the curry paste with the coconut milk fully.
- Add fish sauce and sugar, mixing until the sugar is dissolved and the sauce is well seasoned.
- Stir in the sliced red bell pepper and snap peas, allowing them to cook for about 3-4 minutes until tender-crisp.
- Add the shrimp to the skillet, cooking for 3-5 minutes until they turn pink and opaque.
- Squeeze the juice of one lime into the curry, giving it a bright, zesty flavor.
- Remove from heat and garnish with fresh cilantro before serving.
- Spoon over cooked rice or quinoa and enjoy the delightful flavors of this Thai coconut shrimp dish.
Notes
- For best flavor and texture, always choose fresh or high-quality frozen shrimp. Avoid pre-cooked shrimp.
- Adjust spice level by using a spicier curry paste or adding fresh chilies.
- Serve immediately after cooking for the best taste and texture.
- Experiment with herbs like basil or mint for an additional flavor layer.
- Incorporate leftover vegetables or herbs to prevent waste and enhance the dish.
- If you can’t find Thai curry paste, you can make a homemade version or use another type of curry paste, though the flavor may differ.
- Fish sauce adds umami; substitute with soy sauce or tamari if preferred.
- For a lighter version, substitute coconut milk with chicken broth or vegetable broth.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Freeze portions for up to 2 months; reheat on the stove over low heat, adding a splash of liquid to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Curry
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 24g
- Cholesterol: N/A
Keywords: Creamy Thai Coconut Shrimp, Thai Coconut Shrimp Curry, Easy Thai Coconut Shrimp, Coconut Milk Shrimp Thai, Authentic Thai Coconut Shrimp, Simple Creamy Thai Shrimp, How to make Thai Coconut Shrimp, Thai Shrimp in Coconut Sauce, Spicy Thai Coconut Shrimp, Garlic Thai Coconut Shrimp, Quick Thai Coconut Shrimp, Coconut Shrimp Thai Style, Creamy Shrimp Coconut Curry, Pan-Seared Thai Coconut Shrimp