Description
A delicious and aromatic recipe for Thai Coconut Shrimp Curry that is bursting with exotic flavors. This dish combines succulent shrimp with a rich coconut curry sauce infused with Thai spices and herbs.
Ingredients
Scale
Marinating:
- 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
Other Ingredients:
- 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 broth (or vegetable)
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp white pepper
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)
- ½ lime (juiced)
- 1 tsp sriracha (optional)
- 1 handful of torn Thai basil
- scallions, fried onions, cilantro, chili pepper for garnish
Instructions
- Marinating: Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper to a bowl. Stir to combine, set aside.
- Chopping: Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.
- Searing: Heat oil and butter in a large skillet over high heat. Sear shrimp in a single layer, 1 minute per side. Remove from skillet.
- Sautéing: In the same skillet, add bell pepper. Sauté for 5 minutes until softened. Add garlic, ginger, and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes.
- Simmering: Stir in red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute, then pour in coconut milk. Bring to a boil, then simmer for 5 minutes.
- Tossing: Add lime juice, sriracha, and Thai basil. Stir to combine. Toss in shrimp, simmer for 1 minute. Top with cilantro, fried onions, and chili pepper. Serve with cucumber salad and rice. Enjoy!
Notes
- Adjust the spice level by increasing or decreasing the amount of red pepper flakes and sriracha.
- For a thicker sauce, simmer for a bit longer to reduce and thicken.
- Feel free to add other vegetables like bamboo shoots or baby corn for extra texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg
Keywords: Thai Coconut Shrimp Curry, Shrimp Curry Recipe, Thai Curry, Coconut Curry, Seafood Recipe
