Why You’ll Love This Thai Coconut Shrimp Curry
- Customizable: Use your favorite vegetables or protein to make it your own.
- Bursting with Flavor: The blend of coconut milk, curry paste, and lime creates a vibrant, delicious sauce.
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
Tools You’ll Need
- Spatula or wooden spoon
- Large skillet or wok
- Cutting board and knife
Easy Thai Coconut Shrimp Curry
- Total Time: 25 minutes
Description
This Easy Thai Coconut Shrimp Curry is the perfect combination of bold flavors, creamy textures, and tender shrimp in a fragrant coconut-based sauce. Packed with aromatic spices, fresh vegetables, and a touch of sweetness, it’s a quick and easy dish that feels like a culinary escape to Thailand. Serve it over rice or noodles for a wholesome, restaurant-quality meal at home.
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Ingredients
For the Curry:
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 teaspoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1 small carrot, julienned
- Juice of 1 lime
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Cooked jasmine rice or noodles (for serving)
Instructions
Step 1: Sauté Aromatics
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the onion and cook until softened, about 2-3 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
Step 2: Add Curry Paste
4. Add the red curry paste to the skillet, stirring for 1-2 minutes to release its flavors.
Step 3: Build the Sauce
5. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
6. Bring the sauce to a simmer and cook for 5 minutes, allowing the flavors to meld.
Step 4: Add Vegetables and Shrimp
7. Add the bell pepper, snap peas, and carrot to the skillet. Simmer for 3-4 minutes until the vegetables are tender-crisp.
8. Stir in the shrimp and cook for 2-3 minutes, or until the shrimp turn pink and opaque.
9. Squeeze in the lime juice and stir.
Step 5: Serve and Garnish
10. Spoon the curry over cooked jasmine rice or noodles.
11. Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- Use Fresh Ingredients: Fresh garlic, ginger, and lime juice make a huge difference in flavor.
- Don’t Overcook the Shrimp: They cook quickly, so remove them from heat as soon as they turn pink.
- Customize the Vegetables: Add zucchini, mushrooms, or broccoli for a different twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Gently reheat in a skillet over low heat, adding a splash of water or coconut milk if needed.
- Freeze: Freeze the curry (without the shrimp) for up to 2 months. Add fresh shrimp when reheating.
Frequently Asked Questions (FAQ)
Q: Can I use a different curry paste?
A: Yes! Yellow or green curry paste works well, though the flavors will be slightly different.
Q: Can I make this vegetarian?
A: Absolutely! Swap the shrimp for tofu or chickpeas and use soy sauce instead of fish sauce.
Q: How can I make it spicier?
A: Add sliced chili peppers, a pinch of cayenne, or extra curry paste for more heat.
Conclusion: A Quick, Flavorful Escape
This Easy Thai Coconut Shrimp Curry is a flavorful, satisfying dish that’s as simple to make as it is delicious to eat. Whether you’re cooking for a crowd or just for yourself, it’s a meal you’ll want to make again and again.
Did you make this recipe? Share your Thai curry creations on social media and tag us—we’d love to see your delicious meals!
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Nutritional Information (per serving):
Calories: 320
Protein: 25g
Carbohydrates: 15g
Fat: 20g
Fiber: 3g
Enjoy the vibrant flavors of Thailand in the comfort of your own kitchen!
