Description
A quick and satisfying Thai coconut shrimp curry cooked in one skillet, featuring seared shrimp in a creamy, aromatic sauce.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tsp low-sodium soy sauce (for shrimp marinade)
- ½ tsp red pepper flakes
- ½ tsp turmeric
- 1 tsp garlic powder
- ¼ tsp white pepper (for shrimp)
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 bell pepper, thinly sliced (any color)
- 4 garlic cloves, grated or finely minced
- 1 tbsp freshly grated ginger
- 1 shallot, finely chopped
- ½ cup chicken or vegetable broth (to deglaze)
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp white pepper (additional for sauce)
- 2 tbsp low-sodium soy sauce (for sauce)
- 1 tbsp fish sauce
- 1 can (14 oz) unsweetened full-fat coconut milk
- ½ lime, juiced
- 1 tsp sriracha (optional, for heat)
- A handful of torn Thai basil leaves
- Garnishes: sliced scallions, fried onions, cilantro, sliced fresh chili
Instructions
- Marinate the shrimp: In a medium bowl, toss shrimp with 1 tsp soy sauce, red pepper flakes, turmeric, garlic powder, and ¼ tsp white pepper. Let rest 5–10 minutes.
- Prep aromatics and veg: Grate ginger and garlic, chop shallot, and slice the bell pepper thinly.
- Sear shrimp: Heat a large skillet over high heat. Add vegetable oil and butter. When shimmering, add shrimp in a single layer and sear ~1 minute per side until just opaque. Remove shrimp to a plate and set aside.
- Sauté bell pepper: Reduce heat to medium-high, add sliced bell pepper to the skillet and sauté 4–5 minutes until tender-crisp.
- Add aromatics: Stir in grated garlic, ginger, and shallot. Cook 1–2 minutes until fragrant.
- Deglaze: Pour in the broth and scrape any browned bits from the pan. Simmer 1–2 minutes.
- Build the curry base: Stir in red curry paste, brown sugar, cumin, coriander, and additional ¼ tsp white pepper. Cook for about 1 minute to bloom the spices.
- Add coconut milk: Pour in the coconut milk, bring to a gentle boil, then reduce to a simmer. Cook 4–5 minutes until the sauce thickens slightly.
- Finish seasoning: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, lime juice, and torn Thai basil. Adjust seasoning as needed.
- Return shrimp: Add seared shrimp back to the skillet and toss to coat. Simmer 30–60 seconds to warm through. Serve immediately with garnishes.
Notes
Serve over steamed jasmine rice or rice noodles. Garnish with fried shallots and chilies for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Thai