Creamy Thai Coconut Shrimp Curry
A rich and flavorful Thai-inspired shrimp curry simmered in a creamy coconut sauce, perfect for a quick weeknight dinner.
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 red bell pepper sliced
- 1 can 14 oz coconut milk
- 1 tablespoon fish sauce optional
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Steamed jasmine rice for serving
Instructions
- Sauté Aromatics: In a large skillet or wok, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Incorporate Curry Paste: Add red curry paste to the skillet, stirring to combine with the aromatics. Cook for 1-2 minutes to release flavors.
- Add Vegetables: Introduce sliced red bell pepper to the skillet, cooking for 2-3 minutes until slightly tender.
- Pour in Coconut Milk: Slowly pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Season the Sauce: Add fish sauce (if using), brown sugar, and lime juice. Season with salt and pepper to taste. Let the sauce simmer for 5 minutes to meld flavors.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
- Garnish and Serve: Remove from heat. Garnish with chopped fresh cilantro. Serve hot over steamed jasmine rice.
Notes
- Vegetable Variations: Feel free to add other vegetables like snap peas, zucchini, or spinach for added nutrition and color.
- Protein Alternatives: This curry base works well with chicken, tofu, or mixed seafood.
- Spice Level: Adjust the amount of red curry paste to control the heat level to your preference.