Name: Cozy Thai Coconut Shrimp Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 pound shrimp, peeled and deveined; 1 tsp low sodium soy sauce; ½ tsp red pepper flakes; ½ tsp turmeric; 1 tsp garlic powder; ¼ tsp white pepper; 1 tbsp vegetable oil; 1 tbsp unsalted butter; 1 bell pepper, sliced; 4 garlic cloves, grated; 1 tbsp freshly grated ginger; 1 shallot, finely chopped; ½ cup chicken broth (or vegetable broth); 3 tbsp Thai red curry paste; 2 tsp brown sugar; ½ tsp turmeric (additional); ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp white pepper (additional); 2 tbsp low sodium soy sauce; 1 tbsp fish sauce (or additional soy sauce); 1 can (14 oz) unsweetened coconut milk (full fat); ½ lime, juiced; 1 tsp sriracha (optional); A handful of torn Thai basil; Garnishes: scallions, fried onions, cilantro, chili pepper

Description

A flavorful and comforting Thai Coconut Shrimp Curry that comes together in less than 30 minutes, perfect for busy weeknights or special gatherings.

Ingredients

Scale

1 pound shrimp, peeled and deveined
1 tsp low sodium soy sauce
½ tsp red pepper flakes
½ tsp turmeric
1 tsp garlic powder
¼ tsp white pepper
1 tbsp vegetable oil
1 tbsp unsalted butter
1 bell pepper, sliced
4 garlic cloves, grated
1 tbsp freshly grated ginger
1 shallot, finely chopped
½ cup chicken broth (or vegetable broth)
3 tbsp Thai red curry paste
2 tsp brown sugar
½ tsp turmeric (additional)
½ tsp ground cumin
½ tsp ground coriander
¼ tsp white pepper (additional)
2 tbsp low sodium soy sauce
1 tbsp fish sauce (or additional soy sauce)
1 can (14 oz) unsweetened coconut milk (full fat)
½ lime, juiced
1 tsp sriracha (optional)
A handful of torn Thai basil
Garnishes: scallions, fried onions, cilantro, chili pepper

Instructions

Prep your ingredients: Combine shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Grate ginger and garlic, chop shallot, and slice bell pepper.
Sear the shrimp: Heat vegetable oil and butter in a skillet. Cook shrimp for about 1 minute on each side until opaque and golden. Remove and set aside.
Create a flavorful base: In the same skillet, sauté bell pepper for 5 minutes. Add garlic, ginger, and shallot; cook for 2 minutes. Deglaze with broth, then add red curry paste, brown sugar, spices, soy sauce, and fish sauce. Stir and cook for 1 minute.
Finish the curry: Stir in coconut milk, simmer for 5 minutes. Add lime juice, sriracha, and basil. Return shrimp to pan, simmering for 1 minute.
Serve: Top with cilantro, fried onions, and chili pepper.

Notes

For a lighter option, use light coconut milk. Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 700mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 20g
Cholesterol: 150mg

Keywords: Coconut Curry, Thai Shrimp Curry, Quick Dinner, Comfort Food