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Thai Shrimp Coconut Curry

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Thai Shrimp Coconut Curry is a rich and flavorful dish that combines the sweetness of coconut milk, the heat of Thai curry paste, and the succulent taste of shrimp. This dish offers a delightful balance of savory, sweet, and spicy flavors that are characteristic of Thai cuisine. The creamy coconut broth is infused with aromatic herbs and spices, while the shrimp add a tender protein element, making this curry a perfect main dish to enjoy with rice or noodles. Whether you’re craving something spicy and comforting or looking to impress guests with an exotic dish, this Thai Shrimp Coconut Curry is sure to satisfy.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken or vegetable broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 cup snap peas or green beans
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges
  • Salt and pepper, to taste
  • Cooked rice or noodles, for serving

Ingredient Highlights

  • Shrimp: Shrimp are a fantastic protein choice for this curry, cooking quickly and taking on the flavor of the sauce while remaining tender.
  • Coconut Milk: The rich, creamy coconut milk forms the base of the curry, adding sweetness and a luxurious texture.
  • Red Curry Paste: This paste is the heart of the curry, contributing a complex, spicy, and savory flavor that defines the dish.
  • Fish Sauce: Fish sauce is a key ingredient in Thai cuisine, adding a salty, umami depth to the curry.
  • Vegetables: Bell pepper, zucchini, and snap peas add color, crunch, and a fresh contrast to the richness of the curry.

Instructions

Prepare the Curry:

  1. Cook the Vegetables: In a large skillet or wok, heat the vegetable oil over medium heat. Add the onion and sauté for about 3-4 minutes, until softened.
  2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Add Curry Paste: Stir in the red curry paste, letting it cook for 2 minutes to release its flavors.
  4. Pour in Coconut Milk and Broth: Add the coconut milk and chicken (or vegetable) broth, stirring to combine. Bring the mixture to a simmer over medium heat.
  5. Season the Curry: Stir in the fish sauce, brown sugar, and a pinch of salt and pepper. Taste the sauce and adjust seasoning as necessary, adding more fish sauce for saltiness or sugar for sweetness.

Add Vegetables and Shrimp:

  1. Add the Vegetables: Toss in the bell pepper, zucchini, and snap peas, letting them cook for about 5-7 minutes until they start to soften but remain slightly crisp.
  2. Cook the Shrimp: Add the shrimp to the curry and simmer for 3-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook them.
  3. Adjust the Consistency: If the curry is too thick, add a little more broth or water to reach your desired consistency. If you like it spicier, add more curry paste or a pinch of chili flakes.

Serve the Curry:

 

  1. Garnish: Remove the skillet from heat and garnish the curry with freshly chopped cilantro.
  2. Serve: Serve the curry over cooked rice or noodles and squeeze lime wedges over the top for a burst of fresh flavor.

Nutrition

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