Description
Spicy coconut shrimp curry blends Thai flavors with succulent seafood and rich coconut milk. Fragrant herbs and zesty spices create a perfect balance for home cooks seeking authentic international cuisine.
Ingredients
- 1 lb (454 g) shrimp, peeled and deveined
- 1 can (14 oz/400 ml) full-fat unsweetened coconut milk
- 1 bell pepper, sliced
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 3 tbsps mild red curry paste
- 4 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 1 shallot, finely chopped
- ½ cup chicken or vegetable broth
- 2 tbsps low-sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp low-sodium soy sauce
- 1 tsp garlic powder
- 1 tsp brown sugar
- 1 tsp turmeric
- ½ tsp red pepper flakes
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ lime, juiced
- ¼ tsp white pepper
- ¼ tsp white pepper
- 1 tsp sriracha (optional)
- 1 handful torn Thai basil
- Scallions
- Fried onions
- Cilantro
- Chili pepper
Instructions
- Marination: Infuse shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper, allowing ingredients to meld for 10-15 minutes.
- Preparation: Finely grate garlic and ginger, uniformly chop shallots and bell peppers to create a consistent flavor foundation.
- Searing: Melt vegetable oil and unsalted butter in a large skillet over medium-high heat, quickly sear shrimp for 1 minute per side until light pink and golden, then transfer to a clean plate.
- Vegetable Sautéing: Caramelize bell peppers in the same skillet for 4-5 minutes, then introduce minced garlic, grated ginger, and chopped shallots, cooking until fragrant and translucent.
- Sauce Development: Deglaze the skillet with broth, scraping browned bits, then integrate Thai red curry paste, additional spices, sugar, soy sauce, and fish sauce, simmering for 1-2 minutes.
- Coconut Integration: Pour full-fat coconut milk, reduce heat, and allow sauce to thicken for 4-5 minutes, creating a rich, creamy consistency.
- Final Touches: Stir in lime juice, sriracha, Thai basil leaves, and previously seared shrimp, cooking for an additional minute to harmonize flavors.
- Plating: Garnish generously with fresh cilantro, crispy fried onions, and sliced scallions, serving immediately alongside steamed jasmine rice and cucumber salad.
Notes
Optimize Shrimp Marination: Let shrimp sit in marinade for exactly 10-15 minutes to maximize flavor penetration without breaking down protein texture.
Select Fresh Ingredients: Choose large, deveined shrimp and high-quality coconut milk for authentic, rich Thai curry experience with maximum flavor depth.
Control Cooking Temperature: Maintain medium-high heat when searing shrimp to achieve perfect golden exterior while keeping interior tender and juicy.
Balance Spice and Creaminess: Adjust red curry paste and coconut milk ratio to create harmonious blend of heat and smoothness according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 150 mg