PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
Packed with so much flavour, I’m sure you’ll go crazy over this delicious shrimp curry cloaked in the most scrumptious coconut red curry sauce. Adjust the heat according to taste and serve with jasmine rice or basmati rice for a filling meal.
You’ll be surprised how this quick dish tastes like it’s been slowly simmered for hours. There are no tricks just simple ingredients married together to give a magically luscious curry that’s ready in under thirty minutes!
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Ingredients
1 lb raw shrimp, cleaned and prepped (thaw if frozen)
1-2 tablespoons avocado oil or olive oil
1 white onion
1 red bell pepper
1-2 large jalapeño
3 tablespoons red curry paste
1.5 tablespoons fish sauce
2 tablespoons brown sugar
14 ounces canned unsweetened coconut milk
1.5 tablespoons cornstarch dissolved in 1.5 TBSP cold water
2-3 tablespoons fresh chopped Thai basil for topping
lime wedges for serving
crushed red pepper flakes (optional extra for a spicier curry) season to taste
How to make Easy Thai Coconut Shrimp Curry
Step 1: If using frozen shrimp, thaw them first, then peel and clean. You can use either extra-large or large shrimp.
Step 2: Prep the remaining ingredients. Dice the onion. Into thin strips, cut the bell pepper. Slice the jalapeno. You may want to include the seeds for a spicier curry and use two jalapenos. Remove the seeds and use only one jalapeno for a mild curry. Or omit entirely.
Step 3: In a large pan, heat the oil over medium-high heat. Once hot, add the onion, jalapeno, and bell pepper to the pan. Cook for about 4 to 5 minutes until soft. To a bowl, transfer the veggies using a slotted spoon and set them aside.
Step 4: In the same pan, combine and bring to a gentle boil the coconut milk, red curry paste, fish sauce, and brown sugar over medium heat.
Step 5: Whisk 1 1/2 tbsp each cornstarch and cold water in a small bowl until the cornstarch has dissolved. Stir this into the sauce. Let the sauce simmer for about 5 minutes until thick, stirring once in a while.
Step 6: Pat the shrimps dry, add to the sauce followed by the cooked veggies. If you prefer al dente vegetables, add them at the end. Gently simmer the curry until the shrimp are cooked through and opaque, stirring occasionally.
Step 7: Adjust the seasoning according to taste. Add more cayenne or red pepper flakes if you like more heat.
Step 8: Garnish with Thai basil and serve with jasmine rice or basmati rice. Enjoy!
NUTRITION FACTS:
AMOUNT PER SERVING: CALORIES 444 | CALORIES FROM FAT 270 % | DAILY VALUE* FAT 30G 46% | SATURATED FAT 22G 138% | CHOLESTEROL 286MG 95% | SODIUM 1431MG 62% | POTASSIUM 474MG 14% | CARBOHYDRATES 20G 7% | FIBER 4G 17% | SUGAR 13G 14% | PROTEIN 27G 54% | VITAMIN A 2794IU 56% | VITAMIN C 53MG 64% | CALCIUM 210MG 21% | IRON 5MG 28%
Ingredients
- 1 lb raw shrimp, cleaned and prepped (thaw if frozen)
- 1-2 tablespoons avocado oil or olive oil
- 1 white onion
- 1 red bell pepper
- 1-2 large jalapeño
- 3 tablespoons red curry paste
- 1.5 tablespoons fish sauce
- 2 tablespoons brown sugar
- 14 ounces canned unsweetened coconut milk
- 1.5 tablespoons cornstarch dissolved in 1.5 TBSP cold water
- 2-3 tablespoons fresh chopped Thai basil for topping
- lime wedges for serving
- crushed red pepper flakes (optional extra for a spicier curry) season to taste
Instructions
Step 1: If using frozen shrimp, thaw them first, then peel and clean. You can use either extra-large or large shrimp.
Step 2: Prep the remaining ingredients. Dice the onion. Into thin strips, cut the bell pepper. Slice the jalapeno. You may want to include the seeds for a spicier curry and use two jalapenos. Remove the seeds and use only one jalapeno for a mild curry. Or omit entirely.
Step 3: In a large pan, heat the oil over medium-high heat. Once hot, add the onion, jalapeno, and bell pepper to the pan. Cook for about 4 to 5 minutes until soft. To a bowl, transfer the veggies using a slotted spoon and set them aside.
Step 4: In the same pan, combine and bring to a gentle boil the coconut milk, red curry paste, fish sauce, and brown sugar over medium heat.
Step 5: Whisk 1 1/2 tbsp each cornstarch and cold water in a small bowl until the cornstarch has dissolved. Stir this into the sauce. Let the sauce simmer for about 5 minutes until thick, stirring once in a while.
Step 6: Pat the shrimps dry, add to the sauce followed by the cooked veggies. If you prefer al dente vegetables, add them at the end. Gently simmer the curry until the shrimp are cooked through and opaque, stirring occasionally.
Step 7: Adjust the seasoning according to taste. Add more cayenne or red pepper flakes if you like more heat.
Step 8: Garnish with Thai basil and serve with jasmine rice or basmati rice. Enjoy!