Description
This Easy Thai Coconut Shrimp Curry is a flavorful and aromatic dish that brings together the rich, creamy taste of coconut milk with the bold flavors of red curry paste and fresh shrimp. Perfect for a quick and satisfying weeknight meal!
Ingredients
Shrimp:
1 pound raw shrimp, cleaned and prepped (thaw if frozen)Vegetables:
1 white onion, 1 red bell pepper, 1-2 large jalapeñosSauce:
3 TBSP red curry paste, 1.5 TBSP fish sauce, 2 TBSP brown sugar, 14 oz canned unsweetened coconut milk, 1.5 TBSP cornstarch dissolved in 1.5 TBSP cold waterToppings:
2-3 TBSP fresh chopped Thai basil, lime wedgesOptional:
Crushed red pepper flakes (for extra spice)Instructions
- Prep Shrimp: Peel, clean, and thaw the shrimp if frozen.
- Prepare Vegetables: Dice onion, slice bell pepper, and jalapeños according to desired spice level.
- Sauté Vegetables: Cook onion, jalapeño, and bell pepper until softened. Set aside.
- Make Curry Sauce: Combine coconut milk, red curry paste, fish sauce, and brown sugar in a pan. Thicken with cornstarch mixture.
- Cook Shrimp: Add shrimp and cooked vegetables to the sauce. Simmer until shrimp are cooked through.
- Adjust Seasoning: Taste and adjust spice level or seasoning as desired.
- Serve: Top with Thai basil and serve with rice. Enjoy!
Notes
- Nutrition information is estimated and may vary.
- Feel free to adjust the spice level to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: Approx. 7g
- Sodium: Approx. 800mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 3g
- Protein: Approx. 25g
- Cholesterol: Approx. 200mg
