Description
A quick and easy Thai coconut curry shrimp recipe packed with bold flavors, creamy coconut milk, and tender shrimp, perfect for busy weeknights.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 2–3 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp lime juice
- 1 tbsp vegetable oil
- 1 cup baby spinach
- 1 red bell pepper, sliced thinly
- Cilantro and Thai basil for garnish
- Optional: Jasmine rice for serving
Instructions
- Rinse the shrimp under cold water and pat dry with a paper towel. Set aside.
- In a large skillet or wok, heat 1 tbsp of vegetable oil over medium heat until shimmering.
- Add the minced garlic and grated ginger to the skillet. Stir frequently for about 30 seconds, until fragrant.
- Stir in 2-3 tbsp of Thai red curry paste, letting it cook for 1-2 minutes to release its flavors.
- Pour in 1 can of coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Add 1 tbsp fish sauce, 1 tbsp brown sugar, and the juice of 1 lime. Taste and adjust seasoning as needed.
- Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque.
- Stir in the sliced bell pepper and baby spinach. Cook for another 2 minutes, until the spinach wilts slightly.
- Garnish with chopped cilantro and Thai basil for a burst of fresh flavor.
- Spoon the curry over hot jasmine rice and squeeze a little extra lime juice on top for a bright finish.
Notes
[‘Shrimp cook quickly, so avoid overcooking them.’, ‘Use high-quality curry paste for the best flavor.’, ‘Customize spice levels by adding Thai chilies or cayenne pepper.’, ‘Prep all ingredients before cooking for a seamless process.’, ‘Taste and adjust sweetness, saltiness, and acidity to suit your palate.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl of curry with
- Calories: 350
- Sugar: 6
- Sodium: 850
- Fat: 22
- Saturated Fat: 18
- Carbohydrates: 12
- Fiber: 2
- Protein: 25
Keywords: Thai coconut curry shrimp, quick dinner, easy recipe, gluten-free, healthy comfort food