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Recipes

Velvety Thai Coconut Shrimp Curry Recipe

Published: Nov 5, 2024 by admin · This blog generates income via ads

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.

Thai Coconut Shrimp Curry Recipe

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

Thai Coconut Shrimp Curry Recipe 1

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!

Thai Coconut Shrimp Curry Recipe 2

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.

Thai Coconut Shrimp Curry Recipe

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