Easy Thai Coconut Curry with Shrimp

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Easy Thai Coconut Curry with Shrimp

If you’re looking for a quick and delicious meal, Easy Thai Coconut Curry with Shrimp is perfect for you. This dish is not only simple to make, but it also brings vibrant flavors and a pop of color to your dinner table.

Why Make This Recipe

Making this Easy Thai Coconut Curry is a great way to impress your family or guests without spending all day in the kitchen. It’s packed with fresh ingredients and takes just 30 minutes to prepare. Plus, the creamy coconut milk and spicy red curry paste create a wonderful combination that everyone will love!

How to Make Easy Thai Coconut Curry with Shrimp

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste
  • 1 (14 oz) can coconut milk
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 cup snap peas or green beans
  • 1 teaspoon sugar
  • Juice of 1 lime
  • Fresh cilantro and lime wedges for garnish
  • Cooked jasmine rice, for serving

Directions

  1. Heat the vegetable oil in a large skillet or wok over medium heat.
  2. Add the onion and sauté for 3-4 minutes until it softens.
  3. Stir in the garlic and ginger, cooking for 1 minute until they become fragrant.
  4. Add the red curry paste and cook for another minute, stirring well.
  5. Pour in the coconut milk and chicken broth. Mix well and bring to a gentle simmer.
  6. Add the bell pepper and snap peas. Simmer for 5-7 minutes, or until the vegetables are tender.
  7. Stir in the fish sauce, sugar, and lime juice. Adjust the seasoning as you like.
  8. Finally, add the shrimp and cook for 3-4 minutes, or until they turn pink and are cooked through.
  9. Serve the curry over cooked jasmine rice, and garnish with fresh cilantro and lime wedges.

How to Serve Easy Thai Coconut Curry with Shrimp

Serve this delicious curry while it’s hot over bowls of jasmine rice. The rice soaks up the tasty sauce, making every bite even better. Don’t forget to add fresh cilantro and lime wedges for a beautiful presentation!

How to Store Easy Thai Coconut Curry with Shrimp

If you have leftovers, let the curry cool down, then store it in an airtight container in the fridge. It will stay fresh for up to 3 days. You can also freeze it for up to a month. Just make sure to thaw it in the fridge overnight before reheating.

Tips to Make Easy Thai Coconut Curry with Shrimp

  • Feel free to add any vegetables you have on hand, like broccoli or carrots.
  • Make sure not to overcook the shrimp; they cook quickly and should just turn pink.
  • Adjust the spice level by adding more or less curry paste, depending on your preference.

Variation

You can make this recipe with chicken or tofu instead of shrimp for a different twist. Just follow the same steps and adjust the cooking time as needed for your protein choice.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes! Just make sure to thaw them before cooking.

2. How spicy is this dish?
The spice level depends on the amount of red curry paste you use. You can start with less and add more to taste.

3. Can I make this dish vegetarian?
Absolutely! Replace the shrimp with tofu and use vegetable broth instead of chicken broth.

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