Easy Thai Coconut Curry with Shrimp Recipe

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!

What’s your favorite way to enjoy Thai curry? Share in the comments below!

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