If you’re looking for a vibrant and aromatic dish, this Thai Coconut Shrimp Curry is just the ticket. This easy curry recipe combines succulent shrimp with a rich coconut sauce that is infused with the flavors of Thai cuisine. It’s perfect for seafood lovers and is sure to impress your family or guests.
Picture this: tender shrimp simmered in a creamy coconut sauce, seasoned with fragrant herbs and spices. This dish is not just about satisfying your taste buds; it’s an explosion of flavors that transports you straight to the streets of Thailand. Plus, it comes together in a snap, making it an ideal option for busy weeknights.
Whether you’re a seasoned cook or a beginner, you’ll find that this shrimp curry is straightforward and delightful. Get ready to stir up some excitement with this Thai Coconut Shrimp Curry!
Delicious and Easy Thai Coconut Shrimp Curry
This Thai Coconut Shrimp Curry is a delightful blend of sweet and savory flavors. The creamy coconut sauce envelops the shrimp, creating a comforting dish that pairs perfectly with rice or noodles. Each bite is a taste of the ocean, balanced with the warmth of Thai spices.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon oil (coconut or vegetable)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 bell pepper, sliced
- 2 cups spinach or kale
- Fresh cilantro for garnish
- Lime wedges for serving
- Steamed rice or noodles for serving
Instructions
- Sauté Aromatics: In a large skillet, heat the oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until fragrant and the onion is translucent, about 3-4 minutes.
- Add the Coconut Sauce: Stir in the red curry paste, and cook for another minute. Pour in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
- Cook the Shrimp: Add the shrimp and bell pepper to the skillet. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
- Finish with Greens: Stir in the spinach or kale until wilted. Adjust seasoning if needed.
- Serve: Ladle the curry into bowls and garnish with fresh cilantro and lime wedges. Serve hot over steamed rice or noodles.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 18g
- Protein: 25g
- Carbohydrates: 20g