Description
Thai Coconut Shrimp Curry is a vibrant and aromatic dish that transports your taste buds straight to Thailand. Featuring tender shrimp simmered in a luscious coconut milk sauce infused with red curry paste, this recipe is perfect for cozy weeknight dinners or entertaining guests. With minimal prep time and simple ingredients, you can create an unforgettable meal that pairs beautifully with rice or noodles, making it both comforting and satisfying.
Ingredients
Scale
- 1 pound shrimp (peeled and deveined)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 cup bell peppers (sliced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon vegetable oil
- Fresh cilantro (for garnish)
Instructions
- Prepare all ingredients: peel and devein shrimp, chop bell peppers and onion, and mince garlic.
- In a large skillet over medium heat, add vegetable oil. Sauté chopped onion until translucent for about 3-4 minutes.
- Add bell peppers and cook for another 2 minutes until tender.
- Stir in minced garlic and red curry paste; cook for 1 minute until fragrant.
- Pour in coconut milk, scraping any bits from the bottom of the pan. Stir to combine.
- Gently add shrimp to the skillet, cooking for 5-7 minutes until they turn pink and opaque.
- Remove from heat, garnish with fresh cilantro, and serve over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 8g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 170mg