Imagine a dish that combines the creamy richness of coconut milk, the fiery kick of red curry paste, and succulent shrimp that practically melts in your mouth. This Thai Red Curry Coconut Shrimp is not just a meal—it's a culinary adventure that promises to transform your ordinary dinner into an extraordinary dining experience. In just 35 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 bell pepper, sliced
- 1 cup snap peas
- Fresh basil for garnish
Instructions
- Prepare all ingredients by peeling and deveining shrimp, slicing bell peppers, and washing snap peas. Ensure all ingredients are measured and ready before cooking.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of coconut milk and red curry paste, stirring to combine and create a fragrant base.
- Add remaining coconut milk to the skillet, whisking to create a smooth, creamy sauce. Stir in fish sauce and sugar, mixing until fully incorporated.
- Add sliced bell peppers and snap peas to the sauce, cooking for 3-4 minutes until vegetables begin to soften but remain crisp.
- Add shrimp to the skillet, cooking for 2-3 minutes on each side until they turn pink and are just cooked through. Be careful not to overcook the shrimp to maintain tenderness.
- Taste the curry and adjust seasoning if needed, adding more fish sauce for saltiness or sugar for balance.
- Remove from heat and garnish with fresh basil leaves, torn or chopped to release their aromatic oils.
- Serve hot over steamed jasmine rice, spooning extra sauce over the shrimp and vegetables.
Tips
- Shrimp Selection: Choose fresh, high-quality shrimp for the best flavor. Look for shrimp that are firm, have a mild sea smell, and are free from discoloration.
- Curry Paste Intensity: Red curry pastes can vary in heat. Start with less and taste as you go, adding more if you prefer a spicier dish.
- Prevent Overcooking: Shrimp cook quickly and can become rubbery if overdone. Remove them from heat as soon as they turn pink and curl slightly.
- Coconut Milk Tip: If your coconut milk has separated, whisk it thoroughly before adding to the pan to ensure a smooth, creamy sauce.
- Fresh Herbs Matter: Use fresh Thai basil if possible. It adds an authentic flavor that dried herbs can't match.
- Rice Pairing: Jasmine rice is traditional, but you can also serve with brown rice or cauliflower rice for a low-carb option.
- Make Ahead: While best served fresh, you can prep ingredients in advance to speed up cooking time.
Nutrition Facts
Calories: 339kcal
Carbohydrates: 10g
Protein: 26g
Fat: 20g
Saturated Fat: 16g
Cholesterol: 140mg
