Description
This easy Thai shrimp curry is a flavorful and quick-to-make dish featuring tender shrimp cooked in a rich, creamy coconut milk sauce spiced with red curry paste and fresh herbs. Perfect for a weeknight dinner, it combines the vibrant flavors of Thai cuisine with simple preparation.
Ingredients
Scale
Shrimp Curry
- 1 pound uncooked (31-40/pound size) shrimp (thawed, peeled, tails optional)
- 1/2 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 3 heaped tablespoons Thai red curry paste
- 1 cup chicken broth
- 1/2 tablespoon fish sauce
- 1 (13.5 ounces) can full-fat coconut milk
- 1/2 red bell pepper, chopped
- Lime juice, to taste
- Salt and pepper, to taste
- 1 handful fresh cilantro, chopped
- 1 handful fresh basil, chopped or torn
- Scallions, chopped, to taste
Instructions
- Prepare rice (optional): If serving with rice, start cooking the rice first to have it ready when the curry is done.
- Sauté onion: Heat olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
- Add garlic and curry paste: Stir in the minced garlic and Thai red curry paste, cooking for 30 seconds until fragrant.
- Add liquids: Pour in the chicken broth and fish sauce, bring the mixture to a boil, and simmer for a couple of minutes to meld the flavors.
- Add coconut milk: Reduce heat to low and stir in the full-fat coconut milk, creating a creamy curry base.
- Cook shrimp and bell pepper: Add the shrimp and chopped red bell pepper to the pot. Simmer gently for about 5 minutes, avoiding a vigorous boil, until shrimp are fully cooked and opaque.
- Finish with fresh ingredients: Add lime juice to taste (about half a lime), then season with salt and pepper. Stir in the chopped cilantro, basil, and scallions just before serving for fresh herbal notes.
Notes
- Use fresh shrimp for the best flavor; thaw frozen shrimp properly before cooking.
- Adjust the amount of red curry paste depending on your spice tolerance.
- Serve the curry over steamed jasmine rice for a complete meal.
- Full-fat coconut milk creates a richer sauce; light coconut milk can be used but will be less creamy.
- Do not overcook the shrimp to avoid a rubbery texture.
