Welcome to my kitchen, dear friends! Today, I want to share with you a dish that brings sunshine into any busy weeknight: Thai Coconut Shrimp Curry. Just imagine tender shrimp swimming in a velvety, coconut-infused sauce, bursting with the flavors of ginger, garlic, and a touch of spice. It strikes the perfect balance between comfort and nutrition, making it a quick and healthy choice for dinner. Plus, it comes together in no time, so you can savor the moment with family and friends without feeling rushed. Let’s dive into this delightful dish that’s all about turning simple ingredients into a hug on your plate!
Serving Versatility
One of the best things about Thai Coconut Shrimp Curry is its versatility. You can nestle it over fluffy jasmine rice for a comforting bowl of goodness, toss it with your favorite noodles for a playful twist, or even wrap it in lettuce leaves for a low-carb option. If you’re feeling adventurous, enjoy it solo with a crunchy cucumber salad on the side. The possibilities are endless, and this dish is sure to impress no matter how you choose to serve it!
Full Recipe Section
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 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
- Scallions, fried onions, cilantro, chili pepper (for garnish)
Directions:
- Start with all your prep done before you begin cooking. In a bowl, combine shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Stir well and set aside.
- Grate the ginger and garlic. Finely chop the shallot and slice the bell pepper.
- Heat oil and butter in a large skillet over high heat. Add shrimp in a single layer and sear for 1 minute on each side. Remove from the skillet.
- In the same skillet, add the sliced bell pepper and sauté for about 5 minutes until it softens. Add garlic, ginger, and shallot; cook for 2 minutes until fragrant.
- Deglaze the skillet with chicken broth, simmer for 2 minutes while stirring and scraping up the lovely brown bits.
- Stir in the red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute while stirring.
- Pour in the coconut milk and bring to a boil. Reduce the heat and simmer for 5 minutes or until the sauce thickens.
- Add lime juice, sriracha, and Thai basil, mixing it all together. Toss in the shrimp and simmer for just 1 minute.
- Garnish with cilantro, fried onions, and chili pepper. Serve with a crunchy cucumber salad and warm rice. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 350 per serving
Why You’ll Love This Recipe
- Quick preparation – dinner can be ready in 30 minutes!
- Budget-friendly ingredients – most are pantry staples.
- Big, cozy flavor – every bite feels like a warm hug.
- Nutritional value – packed with protein and flavor!
- Customizability – adjust spices and ingredients to match your taste.
Cultural or Cooking Technique Note
This dish celebrates the vibrant flavors of Thailand, where coconut milk and bold spices are often paired with fresh seafood. The quick stir-fry technique allows you to preserve the bright qualities of the ingredients, making each bite a delightful experience.
Serving Suggestions
- Serve it over jasmine rice for a comforting meal.
- Toss it with rice noodles for a fun twist.
- Wrap the curry in lettuce leaves for a low-carb option.
- Enjoy it as a light dish on its own, paired with a refreshing salad.
Pro Tips for Success
- Don’t overcrowd the skillet when searing shrimp; this helps them cook evenly.
- Taste the sauce before adding extra heat; adjust the sriracha according to your spice preference.
- Keep your ingredients prepped and ready, as this dish comes together quickly!
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in individual portions. Reheat gently on the stovetop over low heat to preserve flavor and texture.
Closing Paragraph
I hope you give this Thai Coconut Shrimp Curry a try! It’s a wonderful way to connect with your loved ones over good food. Feel free to customize it with your favorite veggies or spice levels. Don’t forget to share your experience! I would love to hear how it turned out for you. Rate it, comment below, or snap a picture to share on your favorite social media platform!
🎀 Final Thoughts
Thank you for joining me in the kitchen today! Cooking is such a beautiful way to connect with those we love. Remember, every recipe you try adds a bit more joy to your kitchen adventures. Until next time, keep creating and savoring each delicious moment!
Follow me on Pinterest for more cozy, quick, and nostalgic recipes. If you loved this recipe, don’t miss my One-Pan Garlic Shrimp for another comforting favorite.
Thai Coconut Shrimp Curry
Ingredients
Shrimp Marinade
- 1 pound shrimp (peeled and deveined)
- 1 teaspoon low sodium soy sauce
- ½ teaspoon red pepper flakes
- ½ teaspoon turmeric
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
Main Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 bell pepper sliced
- 4 cloves garlic (grated)
- 1 tablespoon freshly grated ginger
- 1 shallot finely chopped
- ½ cup chicken broth (or vegetable)
- 3 tablespoons Thai red curry paste
- 2 teaspoons brown sugar
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon white pepper
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 1 can unsweetened coconut milk (14 oz/400 ml) full fat
- ½ lime juiced
- 1 teaspoon sriracha (optional) adjust to taste
- 1 handful torn Thai basil
- Scallions, fried onions, cilantro, chili pepper (for garnish)
Instructions
Preparation
- Start with all your prep done before you begin cooking. In a bowl, combine shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Stir well and set aside.
- Grate the ginger and garlic. Finely chop the shallot and slice the bell pepper.
Cooking
- Heat oil and butter in a large skillet over high heat. Add shrimp in a single layer and sear for 1 minute on each side. Remove from the skillet.
- In the same skillet, add the sliced bell pepper and sauté for about 5 minutes until it softens. Add garlic, ginger, and shallot; cook for 2 minutes until fragrant.
- Deglaze the skillet with chicken broth, simmer for 2 minutes while stirring and scraping up the lovely brown bits.
- Stir in the red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute while stirring.
- Pour in the coconut milk and bring to a boil. Reduce the heat and simmer for 5 minutes or until the sauce thickens.
- Add lime juice, sriracha, and Thai basil, mixing it all together. Toss in the shrimp and simmer for just 1 minute.
Serving
- Garnish with cilantro, fried onions, and chili pepper. Serve with a crunchy cucumber salad and warm rice.