Description
This Thai Coconut Shrimp Curry recipe features succulent jumbo shrimp simmered in a rich, aromatic red curry sauce made with coconut milk, fresh herbs, and spices. Perfectly balanced with creamy coconut, zesty lime, and fragrant Thai basil, this quick and easy dish brings authentic Thai flavors to your dinner table in just 30 minutes.
Ingredients
Scale
- 1.5 lb jumbo shrimp, peeled and deveined, tail ON
- 1 tablespoon red curry paste
- 1 teaspoon soy sauce
- 1 teaspoon curry powder
- ½ teaspoon salt, or more to taste
- ¾ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 1 shallot, finely chopped
- ¾ cup chicken broth, low sodium
- 2½ tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 can full fat coconut milk, 14 oz.
- 1 tablespoon fresh lime juice
- 5–6 Thai basil leaves
- Chopped cilantro, to garnish
- Lime wedges, to serve
Instructions
- Pat dry the shrimp with a kitchen towel to remove excess moisture. In a bowl, combine the shrimp with red curry paste, soy sauce, curry powder, salt, and black pepper. Toss thoroughly until each shrimp is well coated with the seasoning.
- Heat a skillet over medium heat and add olive oil. When the oil is hot, add the seasoned shrimp and cook for 4-5 minutes, stirring occasionally, until the shrimp turns opaque and is fully cooked. Remove the shrimp from the skillet and set aside on a plate.
- In the same skillet, add unsalted butter. Once melted, add the minced garlic, grated ginger, and finely chopped shallots. Sauté for about 2 minutes until the shallots become soft and fragrant.
- Pour in the low sodium chicken broth to deglaze the pan, scraping up any browned bits. Stir in the red curry paste and soy sauce to combine evenly.
- Stir in brown sugar, coriander powder, turmeric powder, salt, and black pepper. Let the sauce simmer gently for 2-3 minutes to meld the flavors.
- Pour in the full-fat coconut milk and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Return the cooked shrimp to the skillet and stir to coat. Let them cook in the curry for an additional 2 minutes to absorb the flavors.
- Stir in fresh lime juice and add Thai basil leaves. Remove the skillet from heat immediately to preserve the fresh basil aroma.
- Garnish the curry with chopped cilantro and serve hot over steamed basmati rice. Add lime wedges on the side for extra zest if desired.
Notes
- This dish pairs well with steamed basmati rice.
- You can adjust the spice level by adding more or less red curry paste.
- Fresh herbs enhance the flavor, use more if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 220 mg
Keywords: Thai Coconut Shrimp Curry, shrimp curry, Thai curry, coconut milk curry