Description
This Thai Coconut Shrimp Curry is a quick and easy dish featuring plump shrimp and vibrant bell peppers simmered in a creamy, slightly spicy coconut sauce. The combination of Thai red curry paste, fresh ginger, garlic, and traditional spices creates a flavorful and comforting curry perfect for a weeknight dinner. Finished with fresh herbs and optional spicy toppings, this curry is sure to be a crowd-pleaser.
Ingredients
Shrimp
- 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
Coconut Curry
- 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 turmeric
- 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 – full fat
- ½ lime – juiced
- 1 tsp sriracha (optional)
- 1 handful of torn Thai basil
Toppings
- Scallions
- Fried onions
- Cilantro
- Chili pepper
Instructions
- Marinate the Shrimp: In a bowl, combine the peeled and deveined shrimp with low sodium soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Stir well to coat and set aside while you prepare other ingredients.
- Prepare Aromatics and Vegetables: Grate the garlic cloves and fresh ginger, finely chop the shallot, and slice the bell pepper into strips. Having all these prepped before cooking helps the process go smoothly.
- Sear the Shrimp: Heat the vegetable oil and unsalted butter in a large skillet over high heat. Place the shrimp in a single layer and sear for 1 minute on each side until just cooked through. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Sauté Vegetables and Aromatics: In the same skillet, add the sliced bell pepper and sauté for about 5 minutes until it begins to soften. Then add the grated garlic, ginger, and chopped shallot, cooking until fragrant and tender, about 2 minutes.
- Deglaze and Simmer: Pour in the chicken broth to deglaze the skillet, stirring and scraping up the browned bits from the bottom with a wooden spoon. Allow it to simmer for 2 minutes to concentrate the flavors.
- Add Curry Paste and Spices: Stir in the Thai red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute while stirring frequently to toast the spices and blend the flavors.
- Add Coconut Milk and Reduce: Pour in the full-fat unsweetened coconut milk and bring the mixture to a boil. Reduce to a simmer and cook for about 5 minutes until the sauce thickens slightly and flavors meld together.
- Finish the Curry: Add the lime juice, optional sriracha, and torn Thai basil leaves. Stir everything together, then return the cooked shrimp to the skillet. Simmer for no longer than 1 minute to reheat the shrimp without overcooking.
- Serve and Garnish: Serve the curry hot, topped with scallions, fried onions, cilantro leaves, and chili pepper as desired. This dish pairs beautifully with steamed rice and a crunchy cucumber salad for a refreshing contrast.
Notes
- For best flavor, use fresh herbs like Thai basil and fresh ginger.
- You can substitute chicken broth with vegetable broth for a vegetarian-friendly version, but omit shrimp for that adaptation.
- Adjust the spiciness by adding more or less red pepper flakes and sriracha according to your taste.
- Serve immediately after adding shrimp to keep them tender and juicy.
- This recipe freezes well; reheat gently on the stovetop to avoid curdling the coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
