PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | SERVINGS: 4
This insanely delicious curry is everything! Easy, quick, shrimp curry cloaked in the most magical coconut red curry sauce with loads of flavour.
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 tablespoons 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: Peel, clean, and thaw (if frozen) the shrimp. For this recipe, I used extra-large shrimp but medium and large work too.
Step 2: Ready the onion (diced), bell pepper (sliced thinly into strips and chop), and the jalapeno ( mince or slice). You can include the jalapeno seeds and use two jalapenos if you want a spicier curry. Or deseed and use only one jalapeno if you prefer a more mild curry.
Step 3: In a large pan, heat the oil over medium-high heat. Once the oil is heated, add the onion, jalapeno, and bell pepper. Cook for about 4 to 5 minutes until soft. Transfer the veggies to a bowl using a slotted spoon and set aside.
Step 4: Whisk and bring to a gentle boil the coconut milk, red curry paste, fish sauce, and brown sugar over medium heat.
Step 5: Mix 1.5 tbsp cornstarch to 1.5 tbsp cold water in a small bowl. Add this to the sauce and simmer for about 5 minutes, stirring occasionally until thickened.
Step 6: Pat the shrimp dry before adding to the sauce along with the cooked veggies. Alternately, you can add the vegetables at the end if you prefer them more al dente. Gently simmer the curry until the shrimp are cooked through and opaque, stirring occasionally.
Step 7: Adjust according to taste. Add extra cayenne or red pepper flakes if you prefer more heat.
Step 8: Garnish with Thai basil and enjoy with jasmine rice or basmati rice.
NUTRITION FACTS:
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 tablespoons 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: Peel, clean, and thaw (if frozen) the shrimp. For this recipe, I used extra-large shrimp but medium and large work too.
Step 2: Ready the onion (diced), bell pepper (sliced thinly into strips and chop), and the jalapeno ( mince or slice). You can include the jalapeno seeds and use two jalapenos if you want a spicier curry. Or deseed and use only one jalapeno if you prefer a more mild curry.
Step 3: In a large pan, heat the oil over medium-high heat. Once the oil is heated, add the onion, jalapeno, and bell pepper. Cook for about 4 to 5 minutes until soft. Transfer the veggies to a bowl using a slotted spoon and set aside.
Step 4: Whisk and bring to a gentle boil the coconut milk, red curry paste, fish sauce, and brown sugar over medium heat.
Step 5: Mix 1.5 tbsp cornstarch to 1.5 tbsp cold water in a small bowl. Add this to the sauce and simmer for about 5 minutes, stirring occasionally until thickened.
Step 6: Pat the shrimp dry before adding to the sauce along with the cooked veggies. Alternately, you can add the vegetables at the end if you prefer them more al dente. Gently simmer the curry until the shrimp are cooked through and opaque, stirring occasionally.
Step 7: Adjust according to taste. Add extra cayenne or red pepper flakes if you prefer more heat.
Step 8: Garnish with Thai basil and enjoy with jasmine rice or basmati rice.
