Description
Dive into the rich and aromatic world of Thai cuisine with our Thai Coconut Shrimp Curry! A perfect blend of creamy coconut, tender shrimp, and vibrant spices, this dish is sure to become a new favorite. Try it tonight and bring a taste of Thailand to your table!
Ingredients
- Shrimp: 1 lb, peeled and deveined – provides a succulent, meaty texture.
- Coconut milk: 1 can – adds creaminess and a subtle sweetness.
- Bell pepper: 1, sliced – introduces a crunchy texture and vibrant color.
- Onion: 1, diced – offers a foundational aromatic flavor.
- Garlic: 2 cloves, minced – infuses the curry with a pungent, savory note.
- Ginger: 1-inch piece, minced – contributes a warm, spicy kick.
- Curry powder: 1 tbsp – imparts a rich, complex flavor profile.
- Cumin: 1 tsp – provides an earthy, warm undertone.
- Coriander: 1 tsp – adds a citrusy, slightly sweet dimension.
- Turmeric: 1/2 tsp – gives the curry its vibrant yellow color and a bitter, peppery taste.
- Fish sauce: 2 tbsp – enhances the dish with umami and saltiness.
- Brown sugar: 1 tbsp – balances the spice with a hint of sweetness.
- Lime juice: from 1 lime – adds a zesty, fresh acidity.
- Cilantro: for garnish – offers a burst of fresh, herbal brightness.
Instructions
- Prepare the Ingredients: Begin by peeling and deveining the shrimp, slicing the bell pepper, dicing the onion, and mincing the garlic and ginger. Set these aside.
- Sauté the Aromatics: Heat oil in a large skillet or wok over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and translucent.
- Add Spices: Stir in the curry powder, cumin, coriander, and turmeric, cooking until the spices are well combined and aromatic.
- Incorporate Bell Pepper: Add the sliced bell pepper to the skillet, sautéing until slightly softened.
- Pour in Coconut Milk: Gently pour the coconut milk into the skillet, stirring to combine all the ingredients evenly.
- Season the Curry: Add the fish sauce and brown sugar, adjusting the seasoning to taste. Simmer the mixture until it thickens slightly.
- Cook the Shrimp: Add the shrimp to the curry, cooking just until they turn pink and are cooked through.
- Final Touches: Squeeze in the lime juice and stir the curry. Remove from heat and garnish with fresh cilantro.
Notes
- Accompaniments: Serve the curry over jasmine rice or rice noodles for a complete meal.
- Customization: Adjust the spice level with more or less curry powder or fresh chilies according to your preference.
- Storing: Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: Gently reheat on the stove over low heat, adding a little extra coconut milk if the curry has thickened too much.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Simmering
- Cuisine: Asian