Description
A vibrant Thai Coconut Shrimp Curry featuring succulent shrimp simmered in a rich coconut milk sauce, infused with fragrant spices and fresh herbs.
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)
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- 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
- Toppings: scallions, fried onions, cilantro, chili pepper
Instructions
- In a bowl, combine the shrimp, soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Stir to combine and set aside.
- Grate the ginger and garlic, finely chop the shallot, and slice the bell pepper.
- In a large skillet over high heat, heat the oil and butter. Place the shrimp in a single layer and sear for 1 minute on each side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the sliced bell pepper and sauté for 5 minutes until it starts to soften. Add the grated garlic, ginger, and shallot, cooking until soft and fragrant—about 2 minutes.
- Deglaze the skillet with chicken broth, simmering for 2 minutes while scraping up the brown bits on the bottom.
- Stir in the red curry paste, followed by brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute, stirring frequently.
- Pour in the coconut milk and bring the mixture to a boil. Then, simmer for 5 minutes or until the sauce thickens.
- Add lime juice, sriracha, and Thai basil, stirring to combine. Toss in the shrimp and cook for no longer than 1 minute.
- Serve topped with cilantro leaves, fried onions, and chili pepper.
Notes
For a vegetarian option, substitute shrimp with tofu and use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Thai