Description
A delightful Thai Coconut Shrimp Curry with tender shrimp in a creamy coconut sauce, bursting with vibrant flavors.
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 or vegetable broth
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp white pepper
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)
- ½ lime (juiced)
- 1 tsp sriracha (optional)
- 1 handful of torn Thai basil
- Scallions, fried onions, cilantro, and chili pepper for garnish
Instructions
- Preheat a skillet over medium-high heat.
- In a bowl, combine shrimp, soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Marinate briefly.
- Grate ginger and garlic, finely chop shallot, and slice bell pepper.
- Heat vegetable oil and butter in the skillet until melted. Sear marinated shrimp for one minute on each side, then set aside.
- Add sliced bell pepper to the skillet and sauté for about five minutes, until softened.
- Add grated garlic, ginger, and shallot, cooking until soft and fragrant, about two minutes.
- Deglaze with broth, simmer for two minutes while scraping the brown bits from the bottom.
- Stir in Thai red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for one minute.
- Pour in coconut milk, bring to a boil, and simmer for five minutes until sauce thickens.
- Stir in lime juice, sriracha (if using), and Thai basil.
- Return shrimp to the skillet, simmer for one minute to heat through.
- Serve garnished with cilantro, fried onions, and chili pepper alongside cucumber salad and steamed rice.
Notes
Timing is crucial with shrimp to avoid overcooking; they should turn pink and remain tender. Use fresh ingredients for maximum flavor.