Creamy Thai Coconut Shrimp Curry Recipe
If you’re on a quest for a flavorful, restaurant-quality dish you can make right at home, look no further than Creamy Thai Coconut Shrimp Curry. It’s the perfect balance of savory, sweet, and spicy, offering the rich taste of Thailand with an impressive simplicity that even novice cooks can manage.
Equipment
- Medium-sized sauté pan or wok
- Wooden spoon or spatula
- Measuring cups and spoons
- sharp knife and cutting board
- Grater for ginger and lime zest
Ingredients
For the Curry:
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2-3 tablespoons Thai red curry paste
- 1 pound about 450g raw shrimp, peeled and deveined
- 1 can 14 oz coconut milk
- 1 cup chicken or vegetable stock
- 1 tablespoon fish sauce optional, for added umami
- 1 tablespoon soy sauce
- 1 teaspoon sugar or honey
- 1 red bell pepper thinly sliced
- 1 cup broccoli florets or snap peas optional
- Juice of 1 lime
- Fresh cilantro and Thai basil finely chopped (for garnish)
Serving Suggestions:
- Steamed jasmine or basmati rice
- Lime wedges
- Additional fresh herbs for garnish
Instructions
Step 1: Get Your Ingredients Ready
- Start by getting all your ingredients ready. Wash and chop the vegetables, mince the garlic, grate the ginger, and zest the lime. Pat the shrimp dry with a paper towel. Put everything in separate bowls so it’s easy to grab while cooking.
Step 2: Cook the Garlic and Ginger
- Heat a pan or wok on medium heat and add a tablespoon of oil. When the oil is hot, add the garlic and ginger. Stir them for about 30 seconds to 1 minute until they smell good, but don’t let them burn.
Step 3: Make the Curry Sauce
- Add the curry paste to the pan and mix it with the garlic and ginger. Let it cook for 2 minutes to bring out the flavor. Then, pour in the coconut milk and stir until the curry paste is mixed in. Let the sauce simmer gently until it’s smooth.
Step 4: Cook the Shrimp
- Add the shrimp to the curry sauce, making sure they are covered in the sauce. Let them cook for 3–4 minutes, until they turn pink and are fully cooked. Be careful not to cook them too long, or they’ll get rubbery.
Step 5: Add Veggies and Season
- Add your vegetables, like bell peppers, snap peas, or zucchini, to the curry. Let them cook in the sauce until they’re tender but still a little crunchy. Taste the curry and add salt, soy sauce, or lime juice if needed.
Step 6: Finish and Serve
- Take the pan off the heat and sprinkle fresh cilantro, Thai basil, or other herbs on top. Serve the curry over steamed rice, and add lime wedges on the side for extra flavor. Enjoy!
Notes
When making this recipe, ensure you use fresh and high-quality ingredients, especially the shrimp and coconut milk, as they are the cornerstone of its flavor. Adjust the spice level according to your preference, and don’t skip the lime—it adds a refreshing zing that enhances the overall taste!