Creamy Thai Coconut Shrimp Curry

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, making it ideal for busy weeknights.
• Delicious Flavor Profile: Combines the boldness of red curry paste with the creaminess of coconut milk.
• Nutritious and Balanced: Packed with protein from shrimp and essential nutrients from fresh vegetables.
• Customizable: Easily adaptable to your taste preferences and dietary needs.
• Restaurant-Quality Meal: Bring the flavors of your favorite Thai restaurant to your home.

Ingredients

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

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1 cup green beans (trimmed)
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1/2 cup vegetable or chicken broth
• 1 tbsp soy sauce
• 1 tsp brown sugar
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Steamed rice, for serving

Directions

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 2-3 minutes.
2. Stir in the red curry paste and cook for 1 minute until fragrant.
3. Add the bell pepper and green beans. Stir to coat with the curry paste, cooking for another 2-3 minutes.
4. Pour in the coconut milk and broth. Stir in soy sauce and brown sugar. Bring to a simmer and let cook for 5 minutes.
5. Add the shrimp to the skillet and cook for 4-5 minutes until the shrimp are pink and cooked through.
6. Squeeze in lime juice and stir. Adjust seasoning to taste.
7. Serve the curry hot over steamed rice and garnish with fresh cilantro.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Calories: ~310 kcal per serving

Variations

1. Vegetarian Option: Swap shrimp for tofu or chickpeas and use vegetable broth.
2. Spicier Version: Add sliced red chilies or a dash of cayenne pepper for extra heat.
3. Different Protein: Use chicken, fish, or scallops instead of shrimp.
4. Other Vegetables: Include zucchini, snap peas, or carrots for more variety.
5. Low-Carb Alternative: Serve over cauliflower rice instead of steamed rice.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a skillet over low-medium heat, adding a splash of broth or coconut milk to maintain the sauce’s consistency.

FAQs

1. Can I use frozen shrimp?

Yes, but ensure they are thawed and patted dry before cooking to avoid excess water.

2. Can I make this dish ahead of time?

You can prepare the curry base in advance and add the shrimp when reheating to keep them tender.

3. Is there a substitute for coconut milk?

You can use cashew cream or almond milk for a dairy-free alternative, though the flavor will differ slightly.

4. How can I make the curry less spicy?

Use less red curry paste and add more coconut milk to balance the heat.

5. Can I freeze this curry?

Yes, it freezes well. Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

6. What can I serve with this curry besides rice?

It pairs well with quinoa, rice noodles, or crusty bread.

7. What if I don’t have lime?

Lemon juice or rice vinegar can be used as substitutes.

8. Is red curry paste gluten-free?

Check the label as some brands may contain gluten. Opt for certified gluten-free versions if needed.

9. Can I add more broth for a soupier consistency?

Yes, simply add more broth or water to adjust the thickness to your preference.

10. What’s the best way to devein shrimp?

Use a small paring knife or a specialized deveiner tool to remove the vein along the shrimp’s back.

Conclusion

Creamy Thai Coconut Shrimp Curry is a delightful dish that’s sure to impress your family and guests. Whether you’re looking for a quick weeknight meal or an exotic recipe to showcase your cooking skills, this curry is an excellent choice. Serve it over fluffy steamed rice, and enjoy a flavorful, wholesome meal.

Creamy 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

Creamy Thai Coconut Shrimp Curry is a vibrant and flavorful dish featuring tender shrimp, fresh vegetables, and a creamy coconut milk base. Ready in just 30 minutes, it’s perfect for busy weeknights or special occasions.

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Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1 cup green beans, trimmed
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1/2 cup vegetable or chicken broth
• 1 tbsp soy sauce
• 1 tsp brown sugar
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Steamed rice (for serving)

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Instructions

• Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 2-3 minutes until softened.
• Stir in the red curry paste and cook for 1 minute until fragrant.
• Add the bell pepper and green beans, coating them with the curry paste. Cook for another 2-3 minutes.
• Pour in the coconut milk and broth. Add soy sauce and brown sugar, stirring well. Simmer for 5 minutes.
• Add shrimp and cook for 4-5 minutes until pink and fully cooked.
• Squeeze lime juice into the skillet and stir. Adjust seasoning as needed.
• Serve hot over steamed rice and garnish with fresh cilantro.

Notes

• For a spicier version, add red chilies or cayenne pepper.
• Swap shrimp with tofu or chickpeas for a vegetarian option.
• Adjust thickness by adding more broth for a soupier curry.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Main Course
• Method: Stovetop
• Cuisine: Thai