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Thai Coconut Shrimp Curry
Alyssa

Thai Coconut Shrimp Curry

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. Add Spices: Stir in the curry powder, cumin, coriander, and turmeric, cooking until the spices are well combined and aromatic.
  4. Incorporate Bell Pepper: Add the sliced bell pepper to the skillet, sautéing until slightly softened.
  5. Pour in Coconut Milk: Gently pour the coconut milk into the skillet, stirring to combine all the ingredients evenly.
  6. Season the Curry: Add the fish sauce and brown sugar, adjusting the seasoning to taste. Simmer the mixture until it thickens slightly.
  7. Cook the Shrimp: Add the shrimp to the curry, cooking just until they turn pink and are cooked through.
  8. 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.