Description
A delightful Thai coconut shrimp curry that combines fresh shrimp with aromatic spices and creamy coconut milk, perfect for bringing coastal flavors to your kitchen.
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 tsp low sodium soy sauce
- ½ tsp red pepper flakes
- ½ tsp turmeric
- 1 tsp garlic powder
- ¼ tsp white pepper
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 bell pepper (sliced)
- 4 garlic cloves (grated)
- 1 tbsp freshly grated ginger
- 1 shallot (finely chopped)
- ½ cup chicken broth (or vegetable broth)
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp white pepper
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)
- ½ lime (juiced)
- 1 tsp sriracha (optional)
- 1 handful of torn Thai basil
- Garnishes: scallions, fried onions, cilantro, chili pepper
Instructions
- Prepare ingredients: Combine shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper in a bowl; set aside.
- Grate ginger and garlic, finely chop shallot, and slice bell pepper.
- Heat oil and butter in a large skillet over high heat.
- Sear shrimp for 1 minute on each side; remove from skillet and set aside.
- Sauté bell pepper for 5 minutes; add garlic, ginger, and shallot, and cook for 2 minutes.
- Deglaze the pan with chicken broth, simmer for 2 minutes.
- Add Thai red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce; cook for 1 minute.
- Pour in coconut milk and bring to a gentle boil; simmer for 5 minutes.
- Add lime juice, sriracha, and torn Thai basil, then return shrimp to the skillet, simmering for 1 minute.
- Serve with garnishes of cilantro, fried onions, and chili pepper.
Notes
Adjust spice levels by modifying the amount of red pepper flakes and sriracha. Pairs well with rice or noodles.
