Thai Shrimp Coconut Curry has to be one of the coziest meals for cold weather! Juicy shrimp are combined with peppers, chilies, curry paste, and coconut milk for a warm and flavorful sauce served on top of jasmine rice. This Thai Shrimp Coconut Curry can be ready in just under 30 minutes, so add it to your weeknight meal plan this week!
What ingredients are necessary for preparing Thai Shrimp Coconut Curry?
- 1 lb Shrimp Cooked, Cleaned, Deveined Shrimp
- 2 teaspoon Olive Oil
- 1 Shallot, minced
- 1 Red Bell Pepper, sliced
- 1 Green Bell Pepper, sliced
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 4 - 6 tablespoon Thai Red Curry Paste
- 1 tablespoon Fish Sauce
- 2 tablespoon Brown Sugar
- 1 Lime
- 1 14.5oz Can Full-Fat Coconut Milk
- 1 - 2 Thai Chilies (or Long Red Chile), chopped
- 1 Bunch of Cilantro (½ cup)
- 1 tablespoon Cornstarch + 1 tablespoon Water (optional)
Is there any equipment necessary for preparing Thai Shrimp Coconut Curry?
How to Prepare Thai Shrimp Coconut Curry:
- Heat the oil over medium heat, add the shallots and cook until slightly softened.
- Add the garlic and ginger paste, stir, and drop in the red and green bell peppers. Cook for 2 - 3 minutes until slightly softened.
- Add the 4 - 6 tablespoon of Thai Red Curry Paste (determine amount based on desired heat level) and stir to coat the peppers. Cook for another 2 - 3 minutes.
- Add the fish sauce, brown sugar, and juice from half of the lime. (Reserve the other half of the lime for garnish.) Cook for 2 - 3 more minutes.
- Add cooked shrimp (leave the tails on for more flavor!), and stir to combine with the sauce and peppers.
- Shake the coconut milk can and pour the entire can into the pan. Simmer for 2 - 3 minutes.
- Chop half of the cilantro (leaves and stems) and reserve the other half for garnish.
- Add the chopped Thai Chiles (or red chile) and chopped cilantro to the coconut broth. Stir.
- Simmer on medium-low heat for 5 - 10 minutes.
- If a thicker, gravy like curry is desired, prepare the cornstarch slurry and pour it into the curry. Cook for 1 - 2 minutes. The curry will thicken slightly upon standing.
- Serve over jasmine rice and garnish with cilantro and lime wedges. Enjoy!
How to customize the heat level in Thai Shrimp Coconut Curry:
There are several ways to adjust the heat level in this recipe. First, control the heat by the amount of Thai Curry Paste you add to the recipe. For a more mild flavor, I use about 4 tbsp. If you're really looking to warm up, inch closer to that 6 (or even 7) tablespoon mark!
You can also adjust the heat by choosing a hotter pepper. Using Thai Chilies instead of a long red chile or jalapeno will yield in a spicier broth. (Thai Chilies have a Scoville rating of 50,000 to 100,000 - which is similar to a habanero or cayenne pepper.)
Storage:
Store the Thai Shrimp Coconut Curry in the fridge for 3 - 4 days. I recommend storing it separately from the prepared jasmine rice.
Reheating:
To reheat, gently warm the curry over low heat in a saucepan. Shrimp may toughen slightly if heat is too high.
To further customize this recipe, consider adding:
- Thai Basil - Thai Basil is an incredible flavor to add to curries! It is slightly difficult to find in stores in the winter time. If you able to find it, I highly recommend it! Substitute the cilantro in the sauce for Thai Basil. (I still recommend garnishing with cilantro.)
- Eggplant - I love eggplant in curries! Slice eggplant into thin crescents and cook quickly after the peppers have softened.
- Zucchini or Squash - Zucchini and Squash just pair so well with shrimp! These two veggies are great for adding some extra nutrients to this recipe! (I recommend about ¼ cup of each if you choose to have a heavier veggie based curry.)
If you are looking for more recipes like these, check out these others on the blog!
I hope you enjoyed this simple recipe for Thai Shrimp Coconut Curry! If you try it, I would love to hear your feedback or see your work! Leave a comment or share it and tag @atoastedcrumb on all socials!
Thai Shrimp Coconut Curry
Juicy shrimp are combined with peppers, chilies, curry paste, and coconut milk for a warm and flavorful sauce served on top of jasmine rice. This Thai Shrimp Coconut Curry can be ready in just under 30 minutes!
Ingredients
- 1 lb Shrimp Cooked, Cleaned, Deveined Shrimp
- 2 teaspoon Olive Oil
- 1 Shallot, minced
- 1 Red Bell Pepper, sliced
- 1 Green Bell Pepper, sliced
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 4-6 tablespoon Thai Red Curry Paste
- 1 tablespoon Fish Sauce
- 2 tablespoon Brown Sugar
- 1 Lime
- 1 Can Full-Fat Coconut Milk
- 1-2 Thai Chilies (or 1 Long Red Chile), chopped
- 1 Bunch of Cilantro (½ cup)
- 1 tablespoon Cornstarch + 1 tablespoon Water (optional)
Instructions
- Heat the oil over medium heat, add the shallots and cook unitl slightly softened.
- Add the garlic and ginger paste, stir, and drop in the red and green bell peppers. Cook for 2 - 3 minutes until slightly softened.
- Add the 4 - 6 tablespoon of Thai Red Curry Paste (determine amount based on desired heat level) and stir to coat the peppers. Cook for another 2 - 3 minutes.
- Add the fish sauce, brown sugar, and juice from half of the lime. (Reserve the other half of the lime for garnish.) Cook for 2 - 3 more minutes.
- Add cooked shrimp (leave the tails on for more flavor!), and stir to combine with the sauce and peppers.
- Shake the coconut milk can and pour the entire can into the pan. Simmer for 2 - 3 minutes.
- Chop half of the cilantro (leaves and stems) and reserve the other half for garnish.
- Add the chopped Thai Chiles (or red chile) and chopped cilantro to the coconut broth. Stir.
- Simmer on medium-low heat for 5 - 10 minutes.
- If a thicker, gravy like curry is desired, prepare the cornstarch slurry and pour it into the curry. Cook for 1 - 2 minutes. The curry will thicken slightly upon standing.
- Serve over jasmine rice and garnish with cilantro and lime wedges. Enjoy!
Nutrition
Calories: 300kcal
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