Thai Coconut Shrimp Curry is that delightful dish that transports your taste buds straight to the streets of Thailand. Imagine succulent shrimp swimming in a creamy coconut sauce, balanced with just the right amount of spice and sweetness. It’s a favorite for busy weeknights, quick dinners with friends, or even to impress guests at a dinner party. What makes this recipe truly special is its ability to combine vibrant flavors with effortless preparation, making it a must-try for anyone looking to elevate their cooking game.
Why You’ll Love This Dish
This Thai Coconut Shrimp Curry isn’t just another meal; it’s an experience. Not only is it quick to whip up, but it also packs a flavor punch that’s reminiscent of authentic Thai cuisine. If you’re looking for a dish that’s budget-friendly and perfect for any occasion—be it a casual family dinner or a festive gathering—this recipe has you covered.
"Absolutely loved this dish! The shrimp was perfectly tender, and the coconut milk made the sauce divine. My kids even asked for seconds!" – Emily T.
Preparing Thai Coconut Shrimp Curry
Before diving into the cooking process, let’s set the stage. This recipe is straightforward and easy to follow. We’ll begin by preparing the shrimp, then move on to sautéing the veggies, creating the rich sauce, and bringing everything together for a perfect finishing touch. You’ll find this recipe both inviting and manageable, even if you’re not an experienced cook.
What You’ll Need
To create this tantalizing dish, gather the following ingredients:
- 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
- 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 broth for a vegetarian option)
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp white pepper (again)
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)
- Juice of ½ lime
- 1 tsp sriracha (optional, for a spicy kick)
- A handful of torn Thai basil
- Scallions, fried onions, cilantro, and chili pepper for garnish
Step-by-Step Instructions
- Prep Your Ingredients: In a bowl, combine shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Mix it well and set aside.
- Chop and Grate: Grate the garlic and ginger. Finely chop the shallot, and slice the bell pepper.
- Sear the Shrimp: Heat vegetable oil and butter in a large skillet over high heat. When hot, add the shrimp in a single layer. Sear for about 1 minute per side, then remove and set aside.
- Sauté the Vegetables: Add sliced bell pepper to the same skillet. Cook for 5 minutes, allowing it to soften. Then add the grated garlic, ginger, and chopped shallot, cooking until fragrant—about 2 minutes.
- Deglaze: Pour in chicken broth, stirring to scrape up any tasty bits from the skillet. Simmer for 2 minutes.
- Mix in the Flavors: Stir in the red curry paste, followed by brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute while stirring frequently.
- Add Coconut Milk: Pour in the coconut milk and bring it to a boil. Let it simmer for about 5 minutes, or until it thickens slightly.
- Finish It Off: Stir in lime juice, sriracha (if using), and Thai basil. Toss in the shrimp, simmering for just a minute to warm through.
- Serve and Garnish: Top with cilantro, fried onions, and chili pepper before serving.
Best Ways to Enjoy It
This Thai Coconut Shrimp Curry is best served hot, accompanied by a side of steamed rice or a fresh cucumber salad to balance the rich flavors. For a true Thai experience, consider garnishing with extra basil and lime wedges, allowing guests to customize their servings. The combination creates a colorful, mouth-watering presentation.
Storage and Reheating Tips
To store your leftovers, let the curry cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 3 days. If you want to freeze it, place it in a freezer-safe container where it can last for about 2 months. Reheat gently on the stove over low heat, adding a splash of coconut milk or broth if needed to restore creaminess.
Helpful Cooking Tips
- Prep Everything First: Ensuring all your ingredients are prepped beforehand will help the cooking process feel seamless.
- Adjust the Spice: If you prefer it milder, simply reduce the amount of red pepper flakes and sriracha.
- Fresher is Better: Using fresh herbs like Thai basil and cilantro enhances the flavor dramatically, so don’t skip those!
Creative Twists
Want to mix things up? You can switch out the shrimp for chicken or tofu for a different protein option. Feel free to experiment with other vegetables such as snap peas or carrots to add more crunch. You can also try different types of curry paste to give it a unique spin.
Your Questions Answered
How long does it take to prepare this dish?
The total time is about 30 minutes, making it a quick option for dinner.
Can I make this curry ahead of time?
Absolutely! You can prepare it ahead of time and reheat when ready to serve.
What can I substitute for shrimp?
Chicken, tofu, or even vegetables like eggplant work well as alternatives.
This Thai Coconut Shrimp Curry is bound to become a staple in your home cooking repertoire. With its enticing flavors and ease of preparation, it’s a reliable choice for any occasion. Give it a try, and you might just find yourself craving it again and again! Enjoy!
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Thai Coconut Shrimp Curry
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A delightful dish that transports your taste buds to the streets of Thailand with succulent shrimp in a creamy coconut sauce, balanced with spice and sweetness.
Ingredients
- 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
- 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 broth)
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- 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
- Juice of ½ lime
- 1 tsp sriracha (optional)
- A handful of torn Thai basil
- Scallions, fried onions, cilantro, and chili pepper for garnish
Instructions
- In a bowl, combine shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Mix it well and set aside.
- Grate the garlic and ginger. Finely chop the shallot, and slice the bell pepper.
- Heat vegetable oil and butter in a large skillet over high heat. When hot, add the shrimp in a single layer. Sear for about 1 minute per side, then remove and set aside.
- Add sliced bell pepper to the same skillet and cook for 5 minutes. Add grated garlic, ginger, and chopped shallot, cooking until fragrant (about 2 minutes).
- Pour in chicken broth, stirring to scrape up any tasty bits from the skillet. Simmer for 2 minutes.
- Stir in red curry paste, followed by brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute while stirring frequently.
- Pour in the coconut milk and bring it to a boil. Let it simmer for about 5 minutes, or until it thickens slightly.
- Stir in lime juice, sriracha (if using), and Thai basil. Toss in the shrimp, simmering for just a minute to warm through.
- Top with cilantro, fried onions, and chili pepper before serving.
Notes
This curry is best served hot with steamed rice or a fresh cucumber salad. Garnishing with extra basil and lime wedges enhances the experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai