Introduction
Indulge in the vibrant flavors of Thailand with this Easy Thai Coconut Curry with Shrimp. Featuring tender shrimp, crisp vegetables, and a creamy coconut milk base infused with red curry paste, this dish is packed with layers of flavor. Whether you’re craving a cozy weeknight meal or a dish to impress, this recipe is quick, simple, and utterly satisfying.
Ingredients
For the Curry:
- 1 lb shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 1 (14 oz) can coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1 tsp sugar
- Juice of 1 lime
For Garnish & Serving:
- Fresh cilantro, chopped
- Lime wedges
- Cooked jasmine rice
Instructions
1. Sauté the Aromatics:
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
2. Add the Curry Paste:
- Stir in the red curry paste and cook for another minute, allowing the flavors to bloom.
3. Create the Sauce:
- Pour in the coconut milk and chicken broth, stirring until the curry paste is fully dissolved.
- Bring the mixture to a gentle simmer.
4. Cook the Vegetables:
- Add sliced red bell pepper and snap peas (or green beans) to the skillet.
- Simmer for 5-7 minutes, until the vegetables are tender but still crisp.
5. Add Shrimp and Finish:
- Stir in the sugar and lime juice. Adjust seasoning with salt or fish sauce, as needed.
- Add the shrimp and cook for 3-4 minutes, or until they turn pink and are fully cooked.
6. Serve:
- Spoon the curry over cooked jasmine rice. Garnish with fresh cilantro and serve with lime wedges for an extra zing of flavor.
Tips for Success
- Customize Your Veggies: Use whatever you have on hand—zucchini, carrots, or broccoli work beautifully.
- Protein Swap: Replace shrimp with chicken, tofu, or fish for a new twist.
- Spice Level: For extra heat, add sliced Thai chilies or a pinch of cayenne.
- Make It Creamier: Add more coconut milk if you prefer a richer curry.
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 20g
FAQs
1. Can I use green curry paste instead of red?
Absolutely! Green curry paste will give this dish a milder, slightly sweeter flavor.
2. Can I make this ahead of time?
Yes! The curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.
3. Is this dish gluten-free?
Most ingredients, including coconut milk and curry paste, are gluten-free, but check labels for hidden gluten. Substitute tamari for soy sauce if needed.
Conclusion
This Thai Coconut Curry with Shrimp brings a burst of exotic flavors to your table in just 30 minutes. The combination of creamy coconut milk, vibrant veggies, and tender shrimp creates a meal that’s comforting and satisfying. Perfect for weeknights or when you’re looking to add a touch of the tropics to your dinner routine!