Description
This creamy Thai coconut shrimp curry is bursting with rich, aromatic flavors. With tender shrimp, creamy coconut milk, and a blend of Thai spices, it’s the perfect dish to satisfy your cravings for something exotic and delicious. Serve over rice for a complete meal.
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1/2 cup snow peas
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the onion and cook until softened, about 3-4 minutes.
- Stir in the garlic and ginger, cooking for another minute.
- Add the red curry paste and cook, stirring, for 2-3 minutes until fragrant.
- Pour in the coconut milk and chicken broth, then stir to combine.
- Add the fish sauce, brown sugar, bell pepper, and snow peas. Bring the mixture to a simmer and cook for 5-7 minutes, or until the vegetables are tender.
- Add the shrimp and cook for 3-4 minutes, or until they turn pink and opaque.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- If you prefer a spicier curry, you can add extra red curry paste or chopped chili peppers.
- Serve this dish with jasmine rice or rice noodles for the perfect pairing.
- You can substitute shrimp with chicken or tofu for a different protein option.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 290
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 175mg