Velvety Thai Coconut Shrimp Curry Recipe

Enjoy Thai Coconut Shrimp Curry, an easy yet elegant dish with shrimp, bell pepper, and a creamy, spicy coconut sauce, perfect for any dinner table.

Thai Coconut Shrimp Curry Recipe

Whether wrapping up a busy weekday or celebrating a special occasion, this curry stands out for its effortless preparation and complex flavours. Whip up the Thai Coconut Shrimp Curry for a culinary journey to the heart of Thai cuisine. This delectably quick and easy curry brims with succulent shrimp and crunchy bell pepper, all drenched in a silky coconut sauce that balances creaminess with a kick of spice. This flavourful and healthy dish easily adjusts to your heat preference and pairs wonderfully with rice, heightened by a sprinkle of fresh herbs and a zest of lime.

INGREDIENTS

Shrimp

• 1 pound shrimp peeled and deveined
• 1 tsp low sodium soy sauce
• ½ tsp red pepper flakes
• ½ tsp turmeric
• 1 tsp garlic powder
• ¼ tsp white pepper

Coconut Curry

• 1 tbsp vegetable oil
• 1 tbsp unsalted butter
• 1 bell pepper sliced
• 4 garlic cloves grated
• 1 tbsp freshly grated ginger
• 1 shallot finely chopped
• ½ cup chicken or vegetable broth
• 3 tbsp mild red curry paste
• 2 tsp brown sugar
• ½ tsp turmeric ground cumin, ground coriander
• ¼ tsp white pepper
• 2 tbsp low sodium soy sauce
• 1 tbsp fish sauce
• 1 can full-fat coconut milk (14 oz/400 ml) coconut milk
• ½ lime juiced
• 1 tsp sriracha optional
• 1 handful of torn Thai basil

Toppings

• scallions
• fried onions
• cilantro
• chili pepper

INSTRUCTIONS

• Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.
• Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.
• Heat oil and butter in a large skillet over high. Place shrimp in a single layer: Sear, 1 minute per side. Remove from skillet.
• In the same skillet, add bell pepper—Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, and simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
• Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy, and fish sauce. Cook for 1 minute, stirring frequently. Pour in coconut milk and bring to a boil.
• Simmer for 5 minutes or until the sauce starts to thicken.
• Add lime juice, sriracha, and Thai basil. Stir to combine. Toss in shrimp, and simmer for no longer than 1 minute. Top with cilantro leaves, fried onions, and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!

Serving Suggestions:

• Crunchy Cucumber Salad
• Steamed Rice
• Cauliflower Rice
• Noodles

Tips and Tricks

• Consider using a variety of vegetables such as zucchini, broccoli, spinach, baby bok choy, green bell pepper, cabbage, sugar snaps, or green beans.
• Adjust the spiciness to your preference using sriracha, sambal oelek, or fresh chili peppers.
• Choose a mild red curry paste if you prefer a less spicy dish.
• Add a burst of freshness with lime juice, Thai basil, and cilantro towards the end of cooking.