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Thai Coconut Shrimp Curry

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Ingredients

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Gather the following ingredients to make your Thai Coconut Shrimp Curry:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 can (14 oz) coconut milk
  • 1/2 cup chicken or vegetable broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, thinly sliced
  • 1 cup snow peas or green beans
  • Juice of 1 lime
  • Fresh cilantro and basil, for garnish

Instructions

Prepare the Shrimp and Vegetables:

  1. Clean the Shrimp: Rinse the shrimp under cold water, pat dry, and set aside.
  2. Prep the Vegetables: Slice the bell pepper and trim the snow peas or green beans.

Cook the Aromatics:

  1. Heat Oil: In a large skillet or wok, heat the vegetable oil over medium heat.
  2. Sauté Onion: Add the chopped onion and cook until translucent, about 2-3 minutes.
  3. Add Garlic and Ginger: Stir in the garlic and ginger, cooking until fragrant, about 1 minute.

Build the Curry Base:

  1. Incorporate Curry Paste: Add the red curry paste to the skillet, stirring to coat the onions and release its aroma.
  2. Pour in Coconut Milk: Slowly stir in the coconut milk and broth, ensuring the curry paste is fully dissolved.
  3. Season: Add the fish sauce and brown sugar, stirring to combine.

Simmer and Add Shrimp:

  1. Add Vegetables: Toss in the sliced bell pepper and snow peas, simmering for 5 minutes until tender-crisp.
  2. Cook Shrimp: Add the shrimp to the curry and cook for 3-4 minutes, or until they turn pink and opaque.

Finish and Serve:

  1. Add Lime Juice: Squeeze fresh lime juice into the curry, stirring well.
  2. Garnish: Sprinkle with fresh cilantro and basil before serving.

Nutrition

Find it online: https://succulentrecipes.com/thai-coconut-shrimp-curry/