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.
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