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Introduction
Coconut Curry Shrimp is a beloved dish that perfectly embodies the vibrant flavors of Thai cuisine. This recipe has its roots in the coastal regions of Thailand, where abundant seafood meets the lush coconut groves that line the shores. The use of coconut milk in curries dates back centuries, with traders and explorers spreading this culinary technique throughout Southeast Asia. Today, this dish has become a global favorite, appreciated for its delicate balance of sweet, spicy, and savory notes. Whether you're looking for a taste of tropical paradise or a comforting meal on a cool evening, this Coconut Curry Shrimp offers a healthful way to transport your taste buds to the sun-soaked beaches of Thailand.
Ingredients
• 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (Thai Kitchen brand recommended)
• 1 can (14 oz/400ml) full-fat coconut milk
• 1 cup (240ml) low-sodium chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced into thin strips
• 1 cup (150g) snap peas, ends trimmed
• 1 cup (150g) cherry tomatoes, halved
• 2 tablespoons fresh lime juice
• 1/4 cup (10g) fresh cilantro leaves, roughly chopped
• 2 tablespoons fresh Thai basil leaves, torn (optional)
• 2 cups (400g) cooked jasmine rice, for serving
Step 1:
Heat vegetable oil in a large skillet or wok over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
Step 2:
Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
Step 3:
Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
Step 4:
Pour in the coconut milk and chicken broth. Add fish sauce and brown sugar. Stir to combine and bring to a simmer.
Step 5:
Add sliced red bell pepper and snap peas. Simmer for 5 minutes until vegetables are tender-crisp.
Step 6:
Add shrimp to the skillet and cook for 3-4 minutes until they turn pink and are cooked through.
Step 7:
Stir in cherry tomatoes and cook for an additional 2 minutes.
Step 8:
Remove from heat and stir in lime juice, cilantro, and Thai basil (if using).
Step 9:
Taste and adjust seasoning if needed. Serve hot over cooked jasmine rice.
Q: Can I use a different type of curry paste?
A: Yes, you can use green or yellow curry paste instead of red for a different flavor profile. Adjust the amount to taste, as spice levels can vary between types.
Q: Is this recipe gluten-free?
A: It can be gluten-free if you ensure your fish sauce and curry paste are certified gluten-free. Always check the labels of packaged ingredients.
Q: Can I make this dish ahead of time?
A: While it's best served fresh, you can prepare the curry base ahead of time and add the shrimp just before serving to prevent overcooking.
• For a vegetarian version, substitute the shrimp with firm tofu cubes and use vegetable broth instead of chicken broth.
• If you can't find Thai basil, regular basil can be used as a substitute.
• Adjust the amount of red curry paste to your preferred spice level.
• For a lower-fat option, use light coconut milk instead of full-fat.
• This recipe contains shellfish (shrimp) and fish (in the fish sauce). It may not be suitable for those with seafood allergies.
• To make this recipe gluten-free, ensure your fish sauce and curry paste are certified gluten-free.
Divide the curry evenly among 4 bowls, spooning it over the cooked jasmine rice. Garnish with additional cilantro and Thai basil if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
Prepare all ingredients before starting to cook. The cooking process moves quickly once you begin, so having everything ready will ensure smooth execution.
- Don't overcook the shrimp to avoid a rubbery texture. They're done as soon as they turn pink and curl slightly.
- Adjust the consistency of the curry by simmering longer for a thicker sauce or adding more broth for a thinner consistency.
- Use full-fat coconut milk for the richest flavor and creamiest texture.
For a vegetarian version, replace shrimp with firm tofu cubes and use vegetable broth instead of chicken broth. For a spicier curry, add sliced Thai chili peppers or increase the amount of red curry paste.
Serve with a chilled Riesling or a light Thai beer such as Singha. For a non-alcoholic option, try Thai iced tea or a refreshing cucumber-mint cooler.
This dish can be enjoyed year-round, but it's especially refreshing in spring and summer when fresh vegetables are abundant.
This recipe contains shellfish (shrimp) and fish (in the fish sauce). It may also contain traces of peanuts or tree nuts depending on the brands of curry paste and coconut milk used. Always check ingredient labels for potential allergens.
