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Thai Coconut Shrimp Curry

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A creamy and flavorful Thai-inspired shrimp curry with coconut milk, packed with aromatic spices and vegetables, served over rice for a satisfying meal.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon red curry paste
  • 1 can (14 oz) coconut milk
  • 1/2 cup chicken broth or water
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1/2 cup frozen peas
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper, to taste
  • Cooked rice, for serving

Instructions

  1. Heat oil in a large skillet or wok over medium heat. Add onion and sauté for 2–3 minutes until soft.
  2. Add garlic, ginger, and red curry paste. Stir well and cook for another 1–2 minutes until fragrant.
  3. Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
  4. Add red bell pepper, zucchini, and peas to the skillet. Cook for 5–7 minutes, until vegetables are tender.
  5. Add shrimp to the skillet and cook for 3–4 minutes, until shrimp are pink and cooked through.
  6. Stir in lime juice and adjust seasoning with salt and pepper.
  7. Serve the curry over cooked rice, garnished with fresh cilantro.

Notes

  • For a spicier curry, add extra red curry paste or chili flakes.
  • Can substitute shrimp with chicken or tofu for different protein options.
  • Make the curry ahead and store in the fridge for up to 2 days, as the flavors improve over time.
  • For a lower-calorie version, use light coconut milk and reduce the sugar.

Nutrition

Find it online: https://easy-tapas-recipes.com/thai-coconut-shrimp-curry/