Description
Easy Thai Coconut Shrimp Curry is a flavorful dish that brings a taste of Thailand to your kitchen. This recipe combines shrimp with fragrant coconut milk and spices for a quick and delicious meal.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup snap peas or green beans
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Fresh basil or cilantro for garnish
- Cooked jasmine rice or rice noodles for serving
Instructions
- Heat a tablespoon of oil in a large skillet or pan over medium heat.
- Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
- Stir in the red curry paste, cook for another minute to release flavors.
- Pour in the coconut milk, stirring well to combine with the spices.
- Add the shrimp, sliced bell peppers, and snap peas to the pan. Stir to coat everything in the coconut mixture.
- Add the fish sauce and brown sugar, mixing thoroughly. Adjust seasoning to taste.
- Simmer for 5-7 minutes, or until shrimp are cooked through and vegetables are tender-crisp.
- Remove from heat and stir in lime juice.
- Garnish with fresh basil or cilantro.
Notes
- Use fresh ingredients for optimal flavor.
- Adjust fish sauce and brown sugar to achieve desired sweetness and saltiness.
- Serve immediately after cooking for the best taste.
- Can be made vegetarian by substituting shrimp with tofu or chickpeas and using vegetable broth instead of fish sauce.
- Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 14g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 28g
- Cholesterol: N/A
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