Thai Coconut Shrimp Curry
A vibrant and flavorful dish featuring creamy coconut sauce, succulent shrimp, and fresh vegetables that brings a touch of exotic flair to your dining table.
Ingredients
Shrimp & Sauce
- 1 pound shrimp, peeled and deveined Preferably wild-caught for the best texture and taste.
- 1 can coconut milk (13.5 ounces) Freshly grated coconut milk can enhance the flavor.
- 2 tablespoons red curry paste Adjust the amount for desired spice level.
- 2 tablespoons fish sauce Can replace with coconut aminos for a gluten-free option.
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Vegetables
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 cup snap peas
For Garnish
- Fresh cilantro For garnish.
- Cooked jasmine rice or noodles For serving.
Instructions
Cooking the Base
- Heat the vegetable oil in a large pan over medium heat.
- Add the onion and sauté until translucent, about 3–4 minutes.
- Stir in the minced garlic and grated ginger; cook for an additional minute until fragrant.
- Add the red curry paste, mixing it well with the onions, garlic, and ginger. Cook for 1–2 minutes.
- Pour in the coconut milk and bring to a gentle boil. Reduce heat and let it simmer for about 5 minutes.
Adding Vegetables and Shrimp
- Add the sliced red bell pepper and snap peas, stirring to combine. Cook for an additional 3–4 minutes.
- Incorporate the shrimp, fish sauce, brown sugar, and lime juice. Cook for another 4–5 minutes until the shrimp are opaque.
- Remove from heat and garnish with fresh cilantro.
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Notes
To avoid overcooking, ensure shrimp is only cooked until tender and opaque. Adjust spice levels by varying the curry paste used. Serve immediately for the best flavor.