Description
Silky Thai coconut shrimp curry delivers a symphony of Southeast Asian flavors with perfect balance between creamy coconut milk and zesty spices. Tender shrimp nestled in a fragrant sauce promise an exotic culinary journey you’ll savor with each delightful bite.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) shrimp, peeled and deveined
- 1 teaspoon low-sodium soy sauce
- ½ teaspoon red pepper flakes
- ½ teaspoon turmeric
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
Curry Base and Seasonings:
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 bell pepper, sliced
- 4 garlic cloves, grated
- 1 tablespoon freshly grated ginger
- 1 shallot, finely chopped
- ½ cup chicken or vegetable broth
- 3 tablespoons mild red curry paste
- 2 teaspoons brown sugar
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon white pepper
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 can (14 ounces/400 milliliters) full-fat unsweetened coconut milk
- ½ lime, juiced
- 1 teaspoon sriracha (optional)
- 1 handful torn Thai basil
Toppings:
- Scallions
- Fried onions
- Cilantro
- Chili pepper
Instructions
- Marinate shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper in a mixing bowl for 10-15 minutes to enhance flavor absorption.
- Prepare aromatics by finely grating fresh garlic and ginger, and precisely chopping shallots and bell peppers into uniform pieces.
- Heat a combination of vegetable oil and unsalted butter in a large skillet over medium-high heat until butter is completely melted and slightly bubbling.
- Quickly sear marinated shrimp for approximately 1 minute on each side, ensuring they turn light pink and slightly golden. Remove and set aside on a clean plate.
- In the same skillet, sauté bell peppers for 4-5 minutes until they start to soften and develop slight caramelization.
- Add minced garlic, grated ginger, and chopped shallots to the skillet, cooking for 1-2 minutes until fragrant and translucent.
- Pour chicken or vegetable broth (240 milliliters / 8 fluid ounces) into the skillet to deglaze, scraping any browned bits from the bottom of the pan.
- Incorporate Thai red curry paste, additional spices, granulated sugar, soy sauce, and fish sauce, stirring continuously and allowing mixture to simmer for 1-2 minutes.
- Pour full-fat coconut milk (400 milliliters / 14 fluid ounces) into the skillet, reducing heat and letting the sauce simmer and slightly thicken for 4-5 minutes.
- Finish the curry by stirring in fresh lime juice, sriracha sauce, chopped Thai basil leaves, and previously seared shrimp, cooking for an additional minute to meld flavors.
- Plate the curry and garnish generously with fresh cilantro, crispy fried onions, and thinly sliced scallions. Serve immediately alongside steamed jasmine rice and a refreshing cucumber salad.
Notes
- Marinating shrimp beforehand allows deeper flavor penetration and ensures tenderness during quick cooking.
- Grating fresh garlic and ginger creates more intense aromatics compared to pre-chopped versions.
- Deglazing the pan with broth helps release delicious caramelized bits stuck to the skillet’s bottom.
- Balancing sweet, spicy, and umami tastes happens through strategic combination of curry paste, sugar, and fish sauce.
- Simmering coconut milk develops rich, creamy texture while mellowing intense spice levels.
- Finishing with fresh herbs like basil and cilantro adds bright, vibrant notes that contrast the curry’s warmth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 200mg