This Easy Thai Coconut Curry Shrimp Recipe is known for being simple and very tasty. It features a creamy and spicy sauce made with coconut milk and red curry. The dish is full of color and taste, thanks to bell peppers, onions, Thai basil, and lime. You can also add vegetables like broccoli or cauliflower to make it your own. This recipe is perfect for a quick dinner, offering a comforting and substantial meal easily. Anyone who loves rich and aromatic dishes should definitely give it a try.
Key Takeaways
- This Thai shrimp curry offers a rich and flavorful meal in just 30 minutes.
- The creamy coconut shrimp recipe includes easy-to-find ingredients.
- Perfect for easy weeknight meals and quick dinner options.
- The dish is enhanced by vibrant bell peppers and aromatic fresh basil.
- Highly rated with an average of 4.59 out of 163 votes.
- Each serving provides a balanced nutritional profile, including 191 calories, 9g carbohydrates, and 25g protein.
Why You’ll Love This Recipe
This Thai Coconut Curry Shrimp recipe is a great mix of quick shrimp curry and tasty coconut sauce. It’s sure to become a go-to in your kitchen. Whether it’s a busy night or you’re craving something delicious, this dish is perfect. It combines easy prep with the rich flavors of Thai cuisine.
Quick and Easy to Prepare
This dish is known for being easy and fast to make. You only need 15 minutes to prepare and 30 minutes to cook. That means you can enjoy a tasty dinner in no time. It’s a recipe you’ll want to make over and over. No long hours in the kitchen, but still amazing results!
Rich and Flavorful Sauce
The coconut sauce is a key feature. It uses coconut milk and red curry paste for a rich and creamy topping. Every bite brings a mix of sweet, spicy, and tangy flavors. It turns your meal into an exciting Thai adventure.
Perfect for Weeknight Dinners
This Thai Coconut Curry Shrimp is great for busy weeknights. With a high rating of 4.81 out of 5 from 57 votes, it’s clearly a favorite. It’s fast to cook and delicious to eat, making dinner easy any night. Also, it’s just 560 kcal per serving, making it a smart choice for a weeknight meal.
| Nutritional Information | Amount per Serving |
|---|---|
| Calories | 560 kcal |
| Protein | 30 g |
| Fat | 33 g |
| Saturated Fat | 23 g |
| Carbohydrates | 41 g |
| Sodium | 493 mg |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Cholesterol | 183 mg |
| Vitamin A | 3197 IU |
| Vitamin C | 96 mg |
| Calcium | 162 mg |
| Iron | 6 mg |
Thai Coconut Curry Shrimp Recipe
The shrimp curry recipe combines authentic Thai flavors into a delicious dish. It takes 30 minutes to make. You will use fresh shrimp, bell peppers, onions, and jalapeños.
The curry sauce is creamy and full of flavor. It includes coconut milk, red curry paste, fish sauce, and brown sugar. This mix creates a comforting balance, showcasing the beauty of Thai cuisine.
To thicken the sauce, just add a cornstarch slurry. This makes your curry rich in flavor. Top it off with Thai basil for a fragrant finish.
| Prep Time | Cook Time | Total Time | Calories |
|---|---|---|---|
| 10 minutes | 20 minutes | 30 minutes | 379kcal |
This shrimp curry recipe pairs well with jasmine or basmati rice. It serves four and is nutrient-rich. Adjust the red curry paste for spice. You can also swap the shrimp for another protein.
The dish keeps its flavor for days, making it great for leftovers. Keep it in the fridge for up to three days or freeze for three months. For a quick, flavorful meal, try this Thai Coconut Curry Shrimp recipe!
Ingredients Needed
Making Thai Coconut Curry Shrimp is exciting. The right mix of ingredients can turn any cook into a culinary star. With these elements, you’re set for success.
Main Ingredients
- 1 pound of medium raw shrimp, peeled and deveined
- 1 medium sweet onion, finely chopped
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 ounces) full-fat coconut milk
- 2 teaspoons coconut oil
- 2 cups sugar snap peas
- 1 lime, juiced (about 2 tablespoons)
- 2 teaspoons fish sauce (optional)
- Fresh chopped cilantro and scallions for garnish
Optional Add-ins
Want more flavor or variety? These optional add-ins let you play with tastes and textures. Feel free to get creative.
- Additional vegetables like shredded carrots, mushrooms, snow peas, spinach, and cabbage
- Sugar snap peas or other quick-cooking veggies
- Preferred herbs such as fresh basil
- Rice noodles, soba noodles, or even spaghetti for serving
- Garnishes like chopped peanuts or cashews, bean sprouts, and crunchy onions
Substitute Ingredients
Need to adjust for dietary needs or what’s in your kitchen? These swaps keep your curry delicious:
- Replace shrimp with chicken, tofu, or a variety of seafood options
- Use light coconut milk if you prefer a lighter sauce
- Switch out fish sauce with soy sauce for a vegetarian version
- Opt for avocado oil instead of coconut threatening oil
- Incorporate leftover vegetables to minimize food waste
| Nutrition Facts (per serving) | Amount |
|---|---|
| Calories | 299 |
| Total Fat | 18g |
| Saturated Fat | 13g |
| Carbohydrates | 10g |
| Sugar | 3g |
| Fiber | 1g |
| Protein | 23g |
| Sodium | 1372mg |
| Cholesterol | 191mg |
Step-by-Step Cooking Instructions
Making Thai Coconut Curry Shrimp is simpler than it seems. Just follow this guide, broken into easy steps. It’s clear and easy to follow, no matter your cooking skill.
Preparation Steps
Start by getting your ingredients ready. Clean the shrimp, chop the onion, and finely chop the garlic and ginger. For extra taste, let the shrimp marinate in lime juice, salt, and pepper for 10 minutes.
- Clean and devein shrimp
- Dice 1 large onion
- Mince 3 cloves of garlic and 1 tablespoon of fresh ginger
- Marinate shrimp in lime juice, salt, and pepper for 10 minutes
Cooking the Vegetables
Begin heating a large pan with a tablespoon of coconut oil over medium heat. Add the chopped onion and cook until it’s soft. Then, put in the garlic and ginger and cook till you smell the fragrance. Now’s the time to add other veggies like bell peppers or snap peas and cook them for a few minutes.
Making the Curry Sauce
With the veggies ready, let’s make the curry sauce. Mix in the spices: turmeric, cumin, curry powder, and coriander. Add a can of coconut milk and stir well. Allow the sauce to simmer and thicken. Add water if it’s too thick.
- Add 1 teaspoon each of turmeric, cumin, curry powder, and coriander
- Pour in 1 can of coconut milk
- Simmer until the sauce thickens
- Adjust consistency with water if needed
Adding the Shrimp
It’s time to cook the shrimp in the curry sauce. Put the marinated shrimp into the pan. Cook until they’re pink and not see-through, about 4-5 minutes.
- Marinated shrimp
- Cook for 4-5 minutes until shrimp are pink and opaque
Final Touches and Adjustments
As the last step, taste the sauce and adjust the seasoning. You might add salt, lime juice, or sugar to get the right flavor. Garnish with fresh cilantro or Thai basil. Serve it over rice or noodles. Enjoy your tasty meal!
| Cooking Time | Prep Time | Total Time |
|---|---|---|
| 15 minutes | 10 minutes | 25 minutes |
Tips for the Best Thai Coconut Curry Shrimp
To make the best Thai Coconut Curry Shrimp, follow a few expert tips. These tips make sure the flavors blend well and the outcome is amazing. We’ll talk about choosing shrimp, adjusting spices, mixing flavors, and how to serve it.
Choosing the Right Shrimp
Choosing the right shrimp is important for texture and taste. Pick fresh, medium, or large shrimp for best results. They should be deveined and cleaned well.
Controlling the Spice Level
Adjusting the spice is key to get the right level of heat. Start with a little jalapeño and red curry paste. Then, taste and slowly add more to not overpower the dish.
Balancing Flavors
To get a good blend of flavors, adjust the sweet, salty, and umami tastes. Add coconut or brown sugar for sweetness. Use fish sauce for umami and lime juice for a tangy flavor.
Serving Suggestions
How you serve this dish makes a difference. Pair the curry with steamed jasmine rice or naan bread. Adding a fresh salad with cucumber and carrot gives a nice, light balance to the curry’s richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Jumbo shrimp: 1.5 lb
Remember to share your cooking adventures online. Use Cookin’ With Mima’s hashtag. Have fun cooking and wow your family with these top-notch tips!
Serving Suggestions
When you serve Thai Coconut Curry Shrimp, pairing it right makes a big difference. Think about these extra dishes to make your meal even better.
Rice Options
Jasmine rice is a classic choice that goes great with creamy curry. You can also try basmati rice or cauliflower rice for a change. Each one gives a nice base that absorbs the curry’s flavors well.
Bread and Naan
For scooping up the curry, warm naan bread is perfect. Although it’s not Thai, naan brings a hearty touch to the table. Lightly toasting it adds the right crunch for an authentic feel.
Fresh Side Salads
A cucumber salad is a refreshing addition to the warm, rich curry. It balances the meal’s flavors and adds color to your plate. This mix makes every bite enjoyable.
Storing and Reheating Leftovers
Keeping food the right way is key to enjoying your leftovers. Your Thai Coconut Curry Shrimp will taste great on day two if you follow some easy tips.
How to Store
Keep your curry in a sealed container in the fridge. It stays fresh for three days. For more tips on saving and warming up curry, see this reheating guide.
Reheating Tips
There are good methods for warming up your curry:
- Stovetop: Heat the curry on low heat in a pan. Stir it now and then. This way, your shrimp and sauce stay perfect.
- Microwave: Put the curry in a microwave-safe bowl. Heat it for 30 seconds at a time and stir. It keeps the shrimp just right without overdoing it.
Enjoying Leftovers
After heating your curry, serve it with fresh rice or noodles. Add lime and chopped coriander or parsley to boost the flavor. For new meal ideas, check out recipes like Coconut Curry Shrimp.
| Type | Method | Temperature | Time |
|---|---|---|---|
| Stovetop | Medium-Low Heat | 160–180°F | 5-7 minutes |
| Microwave | 30-second Intervals | Medium | 1-2 minutes |
By storing and heating leftovers properly, you keep them tasty. This also makes preparing meals easier. For more help, see this detailed guide.
Health Benefits of This Dish
The healthy Thai recipe for Coconut Curry Shrimp is delicious and full of nutritional benefits. Shrimp offers lots of protein and essential minerals. It’s rich in omega-3 fatty acids, good for the heart. The recipe also highlights how quick shrimp is to cook, making it a smart protein choice.
It uses full-fat canned coconut milk, adding richness and creaminess. This ingredient provides healthy fats for metabolism and energy. It’s better to use full-fat coconut milk for all its benefits.
The meal includes a range of vegetables and spices too. Peas, peppers, and zucchini add vital vitamins and fiber, aiding digestion. Turmeric and ginger give it a traditional Thai taste and have health benefits. Turmeric fights inflammation, and ginger helps with pain and digestion.
Canned chickpeas in the recipe add texture and more fiber. This makes the meal more balanced. With 396 calories, 27g of protein, and 51g of carbohydrates per serving, it’s nutritious and tasty. The spices also work to lower triglycerides and keep blood sugar healthy.
This delicious meal supports clean eating and fits dairy-free, Paleo, and Whole30 diets. It includes onions, garlic, fresh ginger, and curry spices. These ingredients boost both the dish’s flavor and health benefits. Every serving is both enjoyable and good for you.
Conclusion
This Easy Thai Coconut Curry Shrimp Recipe shows how simple and delicious Thai food can be. It takes about 30 minutes to cook. You’ll use ingredients like 6 tablespoons of Mild Jamaican Curry Powder and 2 lbs of shrimp. This mix makes a dish that’s full of taste and satisfying.
Adding coconut milk and either seafood or chicken stock makes the curry creamy and aromatic. A great tip is to toast whole spices before you grind them to boost the curry’s taste. The shrimp becomes tender and flavorful, seasoned with salt, pepper, and olive oil. Using full-fat coconut milk makes it creamy. You can also use other oils like grapeseed or vegetable for variety.
To serve, try it with jasmine rice, cilantro, and lime. You can also add basil, chives, or green onions. Any leftover curry can be stored in the fridge for up to 4 days. With these great ingredients and easy steps, this Thai Coconut Curry Shrimp Recipe will be a favorite for any time.
FAQ
What makes this Thai Coconut Curry Shrimp Recipe easy to prepare?
The recipe is easy because of simple steps and easy-to-find ingredients. It’s great for quick meals.
What type of shrimp should I use for this recipe?
Raw, deveined shrimp are the best choice. Pick medium to large ones for the best taste.
Can I customize this recipe with different vegetables?
Yes! Feel free to add veggies like broccoli or cauliflower. It’s all about what you like.
How can I control the spice level in the curry?
Adjust the jalapeños and red curry paste to control the heat. Start low and add more as needed.
What are the key ingredients for the curry sauce?
Coconut milk, red curry paste, fish sauce, and brown sugar make the sauce. They combine for a creamy and tasty mix.
What are some good rice options to serve with this curry?
Jasmine or basmati rice goes well with this curry. Or try cauliflower rice for a low-carb option.
How should I store any leftovers?
Keep leftovers in an airtight container in the fridge. This keeps the dish tasty for later.
What are the best reheating tips for this dish?
Warm leftovers on the stove or microwave. It keeps the shrimp and sauce nice.
Is this recipe nutritionally balanced?
Yes, it has protein from shrimp, healthy fats from coconut milk, and vitamins from vegetables.
Are there any tips for selecting the best shrimp?
Look for firm, moist shrimp with a fresh smell. Prepped shrimp are also a time-saver.
Can this recipe be made in advance?
Yes, making it ahead is fine. The flavors even get better when it’s reheated.
What are some good sides to serve with Thai Coconut Curry Shrimp?
Try it with rice, warm naan, or a fresh cucumber salad. They complement the curry nicely.