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Thai Coconut Shrimp Curry

Creamy Thai Coconut Shrimp Curry Ready in Just 30 Minutes

Quick and delicious Thai Coconut Shrimp Curry, ready in just 30 minutes, combines shrimp and bell peppers in a creamy coconut sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 lb Shrimp Peeled and deveined
  • 3 tbsp Low sodium soy sauce Or regular soy sauce
  • 1 tsp Red pepper flakes Adjust based on desired spice level
  • 1/2 tsp Turmeric Can be omitted
  • 1 tbsp Garlic powder Fresh garlic can substitute
  • 1/2 tsp White pepper Black pepper is a suitable alternative
  • 2 tbsp Vegetable oil Coconut oil adds extra flavor
  • 2 tbsp Unsalted butter Oil can be a dairy-free alternative
  • 1 cup Bell pepper Sliced
  • 2 cloves Garlic Fresh, minced
  • 1 tbsp Freshly grated ginger Ground ginger is a quick substitute
  • 1 medium Shallot Mild onion flavor
  • 1 cup Chicken or vegetable broth Homemade boosts flavor
  • 2 tbsp Thai red curry paste Adjust for spice preference
  • 1 tbsp Brown sugar Coconut sugar can substitute
  • 1/2 tsp Ground cumin Can be omitted
  • 1/2 tsp Ground coriander Can be omitted
  • 1 tbsp Fish sauce Soy sauce can replace for vegetarian
  • 1 can Coconut milk Full-fat yields richer results
  • 2 tbsp Lime juice Use fresh for best results
  • 1 tbsp Sriracha Optional based on spice tolerance
  • 1 cup Torn Thai basil Sweet basil can work as alternative
For Serving
  • to taste Toppings Scallions, fried onions, cilantro, and chili pepper

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Ingredients: Peel and devein the shrimp, slice the bell peppers into strips, and finely grate the ginger and garlic.
  2. Season the Shrimp: In a bowl, season the shrimp with low sodium soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Let marinate for about 10 minutes.
  3. Sear the Shrimp: Heat a skillet over medium-high heat with vegetable oil and butter. Sear the shrimp for about 1 minute on each side until pink and opaque.
  4. Sauté the Vegetables: In the same skillet, sauté the bell peppers for 5 minutes, then add garlic, ginger, and shallots; cook for 2 minutes until fragrant.
  5. Deglaze the Skillet: Pour in broth and scrape browned bits from the skillet. Let simmer for about 2 minutes.
  6. Introduce the Spices: Stir in red curry paste, brown sugar, turmeric, cumin, coriander, soy sauce, and fish sauce; cook for about 1 minute.
  7. Add the Coconut Milk: Pour in coconut milk and simmer for about 5 minutes until the sauce thickens.
  8. Combine and Finish: Add lime juice and sriracha, then return shrimp to the skillet. Cook for an additional minute.
  9. Serve: Scoop curry over steamed jasmine rice, topped with garnishes like scallions, fried onions, cilantro, and chili pepper.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

This dish can be made gluten-free by using the right soy sauce.

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