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.
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
- Serve with steamed basmati rice.
- Adjust seasoning according to taste.
- Use fresh herbs for better flavor.
- 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: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 200 mg
Keywords: Thai Coconut Shrimp Curry, Shrimp Curry, Thai Recipe