Thai Coconut Curry Shrimp Recipe

Thai Coconut Curry Shrimp

Warm your senses and tantalize your taste buds with this fragrant Thai Coconut Curry Shrimp. Succulent shrimp simmer in a vibrant coconut milk curry infused with aromatic red curry paste, ginger, and lime. Served over fluffy rice, this flavorful dish is a delightful weeknight dinner that’s ready in under 30 minutes.

Ingredients:

• 1 pound shrimp, peeled and deveined (large or medium work well)
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tablespoons red curry paste
• 1 (13.5 oz) can unsweetened coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon minced ginger
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (adjust for spice preference)
• ¼ cup chopped fresh cilantro
• Steamed rice, for serving

Cooking Guide:

1. Prep the Shrimp and Veggies: In a bowl, toss the shrimp with a pinch of salt and pepper. Set aside. Heat oil in a large skillet or Dutch oven over medium heat. Add the onion and bell pepper, cook for 5 minutes, or until softened.
2. Build the Curry Base: Stir in the red curry paste and cook for 1 minute, releasing the fragrant aromatics. Pour in the coconut milk, fish sauce, brown sugar, lime juice, ginger, garlic, and red pepper flakes. Bring to a simmer.
3. Simmer and Serve: Add the shrimp and gently simmer for 2-3 minutes, or until cooked through and opaque. Remove from heat and stir in the cilantro. Serve immediately over steamed rice.

Tips:

• For a richer curry, add 1 tablespoon of peanut butter along with the coconut milk.
• Don’t overcook the shrimp! They will become tough if cooked for too long.
• Adjust the spice level to your preference. Start with a half teaspoon of red pepper flakes and add more to taste.
• Serve with your favorite vegetables like broccoli florets, snow peas, or zucchini.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.