Description
Discover how to make a delicious Thai Coconut Shrimp Curry at home with our easy-to-follow recipe. Perfect for a flavorful and comforting meal!
Ingredients
- – 1 pound (450g) raw shrimp, cleaned and prepped (thaw if frozen)
- – 1-2 TBSP (15-30ml) avocado oil or olive oil
- – 1 white onion
- – 1 red bell pepper
- – 1-2 large jalapeño
- – 3 TBSP (45ml) red curry paste
- – 1.5 TBSP (22.5ml) soy sauce
- – 2 TBSP (30ml) brown sugar
- – 14 oz (400g) canned unsweetened coconut milk
- – 1.5 TBSP (22.5ml) cornstarch dissolved in 1.5 TBSP (22.5ml) cold water
- – 2-3 TBSP (30-45ml) fresh chopped Thai basil for topping
- – lime wedges for serving
- – crushed red pepper flakes (optional extra for a spicier curry) season to taste
Instructions
- Prepare the shrimp by ensuring they are peeled, cleaned, and thawed if needed. You can use extra-large, medium, or large shrimp for this dish.
- Chop the onion into small pieces, slice the bell pepper into thin strips, and either mince or slice the jalapeño. For a hotter curry, keep the seeds and use two jalapeños; for a milder taste, remove the seeds, use just one, or omit it entirely.
- Warm the oil in a big skillet over medium-high heat. Add the onion, jalapeño, and bell pepper, and sauté until they become soft, about 4-5 minutes. Remove the vegetables with a slotted spoon and set them aside in a bowl.
- Lower the heat to medium and pour in the coconut milk. Add the red curry paste, soy sauce, and brown sugar. Stir these ingredients together and bring to a gentle boil. In a small bowl, combine cornstarch with cold water and mix until fully dissolved. Pour this mixture into the sauce and let it simmer, stirring occasionally, until it thickens, around 5 minutes.
- Dry the shrimp with a paper towel and add them to the sauce along with the sautéed vegetables. If you prefer crisper veggies, you can add them later. Allow the curry to gently simmer, stirring now and then, until the shrimp are fully cooked and opaque.
- Taste the curry to adjust the seasoning. If desired, increase the heat level with crushed red pepper flakes or additional ingredients. Occasionally, I mix in more red curry paste or a small pinch of salt to suit my taste.
- Sprinkle with fresh Thai basil before serving. Pair the curry with jasmine or basmati rice, or explore other serving suggestions.
Notes
- For a more decadent taste, opt for full-fat coconut milk over light.
- Enhance the dish by incorporating diced vegetables like zucchini or snow peas.
- Try varying the protein source with options such as chicken or tofu for a diverse meal.
