Description
A delicious and creamy Thai coconut shrimp curry featuring fresh shrimp, vibrant spices, and rich coconut milk.
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 ground cumin
- ½ tsp ground coriander
- 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 all ingredients and get them ready for cooking.
- Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper to a bowl. Stir to combine, then set aside.
- Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.
- Heat vegetable oil and butter in a large skillet over high heat. Add shrimp in a single layer and sear for 1 minute per side. Once done, remove from skillet and set aside.
- In the same skillet, add the sliced bell pepper. Sauté for 5 minutes until it begins to soften.
- Add the grated garlic, ginger, and shallot to the skillet. Cook until fragrant and soft, about 2 minutes.
- Deglaze the pan with the chicken broth, simmering for 2 minutes while stirring and scraping up the brown bits from the bottom.
- Stir in the Thai red curry paste along with brown sugar, remaining turmeric, cumin, coriander, soy sauce, and fish sauce. Cook for 1 minute, stirring frequently.
- Pour in the coconut milk and bring the mixture to a boil. Allow it to simmer for 5 minutes until the sauce thickens.
- Add lime juice, sriracha (if using), and torn Thai basil. Stir to combine, then toss in the shrimp, simmering for no longer than 1 minute.
- Top with cilantro leaves, fried onions, and sliced chili pepper before serving alongside steamed rice and a crunchy cucumber salad.
Notes
Use fresh ingredients for the best flavor. Adjust spice levels according to your preference.
