Thai Coconut Shrimp Curry

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Why You’ll Love This Recipe

This Thai-inspired curry is both simple and versatile, utilizing readily available ingredients to create a comforting and aromatic dish. The recipe is adaptable, allowing you to incorporate various vegetables based on what you have on hand. It’s a one-skillet meal that’s quick enough for weeknights yet elegant enough for entertaining guests. Plus, it’s incredibly easy to prepare.

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon low sodium soy sauce
  • ½ teaspoon red pepper flakes
  • ½ teaspoon turmeric
  • 1 teaspoon garlic powder
  • ¼ teaspoon white pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 bell pepper, sliced
  • 4 garlic cloves, grated
  • 1 tablespoon freshly grated ginger
  • 1 shallot, finely chopped
  • ½ cup chicken broth (or vegetable broth)
  • 3 tablespoons Thai red curry paste
  • 2 teaspoons brown sugar
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon white pepper
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 can (14 oz/400 ml) unsweetened full-fat coconut milk
  • Juice of ½ lime
  • 1 teaspoon sriracha (optional)
  • Handful of torn Thai basil leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Shrimp: In a bowl, combine the shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Stir to coat the shrimp evenly and set aside.
  2. Prep the Aromatics: Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.
  3. Sear the Shrimp: Heat the vegetable oil and butter in a large skillet over high heat. Place the seasoned shrimp in a single layer and sear for 1 minute on each side. Remove the shrimp from the skillet and set aside.
  4. Sauté the Vegetables: In the same skillet, add the sliced bell pepper. Sauté for about 5 minutes until it starts to soften. Add the grated garlic, ginger, and chopped shallot. Cook for an additional 2 minutes until fragrant.
  5. Deglaze the Pan: Pour in the chicken broth, stirring and scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
  6. Add Flavorings: Stir in the Thai red curry paste, brown sugar, ground turmeric, cumin, coriander, and white pepper. Cook for 1 minute, stirring frequently.
  7. Incorporate Liquids: Add the soy sauce and fish sauce, then pour in the coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes until the sauce starts to thicken.
  8. Finish the Dish: Stir in the lime juice, sriracha (if using), and torn Thai basil leaves. Return the seared shrimp to the skillet and simmer for an additional minute to heat through.
  9. Serve: Garnish with chopped cilantro, fried onions, and sliced chili pepper if desired. Serve hot over steamed rice or noodles.

Servings and Timing

  • Servings: This recipe yields 4 servings.
  • Preparation Time: Approximately 10 minutes.
  • Cooking Time: Approximately 20 minutes.
  • Total Time: Approximately 30 minutes.

Variations

  • Vegetable Additions: Enhance the curry by adding vegetables such as zucchini, broccoli, spinach, baby bok choy, green beans, or sugar snap peas.
  • Protein Alternatives: Substitute shrimp with chicken, tofu, or salmon for a different protein option.
  • Spice Level: Adjust the heat by adding more or less red pepper flakes, sriracha, or fresh chili peppers to suit your preference.
  • Herbs: Experiment with different herbs like cilantro, mint, or Thai basil to add fresh flavors.

Storage/Reheating

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Freezing: Place the cooled curry in a freezer-safe container and freeze for up to 3 months.
  • Reheating: Reheat the curry gently on the stovetop over medium heat until warmed through. If the sauce has thickened too much, add a splash of water or coconut milk to reach the desired consistency.

FAQs

What type of shrimp is best for this curry?

It’s recommended to use large shrimp that are peeled and deveined for this recipe. Fresh or frozen shrimp can be used; if using frozen, ensure they are fully thawed before cooking.

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Thai Coconut Shrimp Curry

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  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

Thai Coconut Shrimp Curry is a quick and flavorful dish featuring plump shrimp, juicy bell peppers, and a creamy, slightly spicy coconut sauce. This easy one-skillet meal is perfect for busy weeknights and can be customized with your favorite vegetables and spice level. Serve it over rice for a satisfying Thai-inspired dinner.

Ingredients

  • For the Shrimp:
    • 1 lb 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
  • For the 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 ground 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) unsweetened full-fat coconut milk
    • Juice of ½ lime
    • 1 tsp sriracha (optional)
    • Handful of torn Thai basil leaves

Instructions

  • Marinate the Shrimp: In a bowl, mix the shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Set aside.
  • Prepare the Aromatics: Grate garlic and ginger, chop shallot, and slice the bell pepper.
  • Sear the Shrimp: Heat oil and butter in a skillet over high heat. Sear shrimp for 1 minute per side. Remove and set aside.
  • Sauté the Vegetables: In the same skillet, cook the bell pepper for 5 minutes. Add garlic, ginger, and shallot. Cook for 2 more minutes.
  • Deglaze the Pan: Pour in broth and scrape up any browned bits. Simmer for 2 minutes.
  • Build the Flavor: Stir in curry paste, brown sugar, turmeric, cumin, coriander, and white pepper. Cook for 1 minute.
  • Add the Liquids: Pour in soy sauce, fish sauce, and coconut milk. Bring to a boil, then simmer for 5 minutes.
  • Finish the Dish: Add lime juice, sriracha (if using), and Thai basil. Return shrimp to the pan and simmer for 1 minute.
  • Serve: Garnish with cilantro, fried onions, or sliced chili. Serve over rice or noodles.

Notes

  • Vegetable Additions: Add zucchini, broccoli, spinach, or green beans for variety.
  • Protein Swaps: Use chicken, tofu, or salmon instead of shrimp.
  • Spice Level: Adjust red pepper flakes, sriracha, or fresh chilies as desired.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Main Course
  • Method: Stovetop
  • Cuisine: Thai

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