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Thai Coconut Shrimp Curry

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Thai Coconut Shrimp Curry is a flavorful and aromatic dish that brings together the richness of coconut milk, the spice of curry paste, and the delicate sweetness of shrimp. This dish features a creamy, slightly spicy sauce that’s infused with lemongrass, garlic, and ginger, all enveloping tender shrimp. It’s a comforting yet exotic meal that transports your taste buds straight to Thailand with every bite. Whether served over rice or noodles, this curry is a satisfying and delicious dish perfect for weeknight dinners or special occasions.

Ingredients

Scale

  • 1 lb large shrimp, peeled and deveined

  • 1 tablespoon vegetable oil

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon ginger, grated

  • 2 tablespoons red curry paste

  • 1 tablespoon fish sauce

  • 1 tablespoon brown sugar

  • 1 can (14 oz) coconut milk (full-fat for best results)

  • 1 cup chicken broth

  • 1 red bell pepper, sliced

  • 1 cup snap peas, trimmed

  • 1 lime, juiced

  • 2 tablespoons fresh cilantro, chopped (for garnish)

  • 1–2 Thai bird’s eye chilies, chopped (optional, for heat)

  • 1 tablespoon soy sauce (optional, for saltiness)

Ingredient Highlights

  • Shrimp: Shrimp cook quickly and absorb the flavors of the curry beautifully, making them the perfect protein for this dish.

  • Coconut Milk: Full-fat coconut milk provides a creamy and luxurious texture that forms the base of the curry sauce.

  • Red Curry Paste: The red curry paste is a staple in Thai cooking, offering a depth of flavor with its mix of spices, herbs, and chilies.

  • Lime: The fresh lime juice adds a zesty brightness that cuts through the richness of the coconut milk, balancing the flavors.

  • Fish Sauce: Fish sauce is a key ingredient in Thai cuisine, contributing umami and saltiness to the curry.

Instructions

Prepare the Curry Base:

  1. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat.

  2. Sauté the Aromatics: Add the chopped onion, garlic, and grated ginger to the pan. Sauté for 2-3 minutes, until the onion is soft and fragrant.

  3. Add the Curry Paste: Stir in the red curry paste and cook for another 1-2 minutes, allowing the paste to bloom and infuse the oil.

  4. Deglaze with Liquids: Add the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine and bring the mixture to a simmer. Allow it to cook for 5-7 minutes, letting the flavors meld together.

Cook the Shrimp and Vegetables:

  1. Add the Vegetables: Toss in the red bell pepper and snap peas. Continue to simmer for another 3-4 minutes, allowing the vegetables to soften but still retain their crunch.

  2. Cook the Shrimp: Add the shrimp to the curry and cook for 3-4 minutes, or until they turn pink and opaque.

  3. Adjust the Flavor: Taste the curry and adjust the seasoning with lime juice, soy sauce (if desired), and additional fish sauce or chili for saltiness and heat.

Serve:

  1. Garnish and Serve: Remove from heat and stir in chopped cilantro for a fresh finishing touch. Serve the curry over steamed jasmine rice or noodles, and enjoy!

Nutrition

Find it online: https://herbites.com/thai-coconut-shrimp-curry/