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.
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)
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
