Description
A vibrant and flavorful Thai coconut shrimp curry that combines spices and coconut milk for a delightful meal.
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 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
- Garnishes: scallions, fried onions, cilantro, chili pepper
Instructions
- Prepare the shrimp by combining it in a bowl with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Set aside.
- Chop the bell pepper, shallot, and grate the ginger and garlic.
- Heat oil and butter in a skillet over high heat. Sear the shrimp for one minute on each side until pink. Remove and set aside.
- In the same skillet, add the bell pepper and sauté for 5 minutes. Add garlic, ginger, and shallot, cooking for 2 more minutes.
- Deglaze with chicken broth and simmer for 2 minutes.
- Stir in Thai red curry paste, brown sugar, spices, soy sauce, and fish sauce. Cook for 1 minute.
- Pour in coconut milk and bring to a gentle boil, then simmer for 5 minutes.
- Add lime juice, sriracha, and Thai basil. Return shrimp to skillet and simmer for 1 minute.
- Serve garnished with cilantro, fried onions, and chili pepper, alongside rice or noodles.
Notes
Use fresh ingredients for the best flavor. Adjust spice levels according to preference.