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Thai Coconut Shrimp Curry

Quick Thai Coconut Shrimp Curry for a Flavorful Weeknight Win

Experience the vibrant flavors of Thai Coconut Shrimp Curry in just 30 minutes. This delightful dish combines shrimp and coconut milk for a refreshing meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 lb Shrimp, peeled and deveined
  • 2 tbsp Low Sodium Soy Sauce or tamari for gluten-free
  • 1 tsp Red Pepper Flakes adjust to preference
  • 1 tsp Turmeric fresh if possible
  • 1 tsp Garlic Powder or fresh garlic
  • 1/2 tsp White Pepper black pepper can substitute
  • 2 tbsp Vegetable Oil
  • 2 tbsp Unsalted Butter or olive oil for dairy-free
  • 1 cup Bell Pepper, chopped
  • 2 cloves Garlic, minced fresh
  • 1 tbsp Freshly Grated Ginger
  • 1 medium Shallot, sliced
  • 1 cup Chicken or Vegetable Broth vegetable for vegetarian
  • 2 tbsp Thai Red Curry Paste mild for less spice
  • 1 tbsp Brown Sugar or maple syrup
  • 1/2 tsp Ground Cumin optional
  • 1/2 tsp Ground Coriander optional
  • 1 tbsp Fish Sauce or soy sauce for vegetarian
  • 1 can Coconut Milk full-fat recommended
  • 1 tbsp Lime Juice adjust to taste
  • 1 tbsp Sriracha optional
  • 1/4 cup Thai Basil or regular basil
For Toppings
  • 2 tbsp Scallions, chopped
  • 1/4 cup Fried Onions
  • 1/4 cup Cilantro, chopped
  • 1 whole Chili Pepper, sliced for added spice

Equipment

  • Skillet
  • mixing bowl
  • Grater

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Toss and set aside for 10 minutes.
  2. Grate ginger and garlic, slice the shallot, and chop the bell pepper.
  3. Heat skillet over medium-high heat with oil and butter. Sear shrimp for 1 minute on each side until pink. Remove and set aside.
  4. In the same skillet, sauté bell pepper for 5 minutes, then add garlic, ginger, and shallots for 2 minutes.
  5. Pour in broth to deglaze the skillet, scraping the bottom for flavor, and simmer for 2 minutes.
  6. Stir in curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute.
  7. Add coconut milk, stir, bring to a boil, then simmer for 5 minutes.
  8. Stir in lime juice, sriracha, and Thai basil. Return shrimp to skillet and simmer for an additional minute.
  9. Serve in bowls garnished with cilantro, fried onions, and chili pepper slices.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze without shrimp for optimal quality.

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