Description
Easy Thai Shrimp Curry is a vibrant and flavorful dish featuring tender shrimp simmered in a rich coconut curry sauce with red curry paste, garlic, ginger, and lime. Ready in under 30 minutes, it’s a quick and satisfying meal perfect for weeknights.
Ingredients
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, thinly sliced
- 1 cup bell peppers or vegetables of choice, sliced (optional)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon oil for cooking
- Fresh cilantro or Thai basil, for garnish
- Cooked jasmine rice or rice noodles, for serving
Instructions
- Heat oil in a large skillet or wok over medium heat.
- Add sliced onion and sauté for about 3 minutes until softened.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add red curry paste and cook for 1–2 minutes, stirring constantly.
- Pour in the coconut milk and stir well. Bring to a gentle simmer.
- Add fish sauce, brown sugar, and optional vegetables. Simmer for 4–5 minutes until vegetables are just tender.
- Add shrimp and cook for 3–4 minutes, or until pink and cooked through.
- Stir in lime juice. Taste and adjust seasoning if needed.
- Serve hot over jasmine rice or noodles, garnished with fresh herbs.
Notes
Use green or yellow curry paste for a different flavor profile.Swap shrimp for tofu, chicken, or chickpeas as desired.Use light coconut milk for a lighter version.Stir in a spoonful of peanut butter for a nutty twist.Garnish with lime wedges or chopped peanuts for extra texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
