Description
A creamy, fragrant weeknight curry with tender shrimp, coconut-red curry sauce, lime, and Thai basil, perfect for quick dinners or impressing guests.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tsp low-sodium soy sauce (for shrimp marinade)
- 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, thinly sliced
- 4 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 1 shallot, finely chopped
- ½ cup chicken or vegetable broth
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp white pepper (additional for sauce)
- 2 tbsp low-sodium soy sauce (for sauce)
- 1 tbsp fish sauce
- 1 can (14 oz) unsweetened full-fat coconut milk
- ½ lime, juiced
- 1 tsp sriracha (optional)
- A handful of torn Thai basil leaves
- Garnishes: scallions, fried onions, cilantro, sliced chili pepper
Instructions
- In a medium bowl, toss the shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Let sit for 5–10 minutes.
- Grate the ginger and garlic, chop the shallot, and slice the bell pepper.
- Heat a large skillet over high heat with vegetable oil and butter. Add shrimp in a single layer and sear for about 1 minute per side until opaque. Remove shrimp from skillet.
- In the same skillet, reduce heat to medium-high and add bell pepper. Sauté for about 4–5 minutes until softened.
- Add garlic, ginger, and shallot. Cook until fragrant, about 1–2 minutes.
- Pour in broth to deglaze the pan, scraping the bottom. Let simmer for 1–2 minutes.
- Stir in curry paste, brown sugar, cumin, coriander, and white pepper. Cook for 1 minute.
- Pour in coconut milk and bring to a gentle boil, then simmer for 4–5 minutes until thickened.
- Stir in soy sauce, fish sauce, lime juice, optional sriracha, and Thai basil. Adjust seasoning as needed.
- Return shrimp to skillet and toss. Simmer for no more than 30–60 seconds to warm through.
- Serve immediately, garnished with scallions, cilantro, fried onions, and chili pepper.
Notes
For a vegetarian/vegan version, substitute shrimp with tofu and fish sauce with soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai