Imagine diving into a creamy, aromatic coconut sauce that's bursting with bold Thai flavors, where perfectly cooked shrimp dance with vibrant bell peppers and a rich, spicy curry base. This Thai Shrimp in Curried Coconut Sauce isn't just a meal—it's a culinary adventure that brings the bustling street markets of Bangkok right to your dinner table. In just 35 minutes, you'll create a restaurant-quality dish that will make your family and friends think you've secretly trained with a Thai master chef!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 bell pepper, sliced
- Fresh basil for garnish
- Cooked rice for serving
Instructions
- Start by preparing all your ingredients. Make sure the shrimp are peeled and deveined. Slice the bell pepper into thin strips. Open the can of coconut milk and set aside.
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Once the oil is hot, add the red curry paste. Stir it for about 1-2 minutes until it becomes fragrant.
- Slowly pour in the coconut milk, stirring continuously to combine it with the curry paste. Bring the mixture to a gentle simmer.
- Add the fish sauce and brown sugar to the skillet, stirring well to incorporate all the flavors. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
- Add the sliced bell pepper to the skillet. Cook for an additional 3-4 minutes until the bell pepper becomes tender but still retains some crunch.
- Next, add the shrimp to the skillet. Cook for about 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
- Once the shrimp are cooked, remove the skillet from heat. Taste the sauce and adjust seasoning if necessary, adding more fish sauce or brown sugar according to your preference.
- Serve the Thai shrimp in curried coconut sauce over cooked rice. Garnish with fresh basil leaves for added flavor and presentation.
- Enjoy your delicious Thai shrimp dish!
Tips
- Choose Fresh Ingredients: Use fresh, high-quality shrimp and ensure they're properly peeled and deveined for the best texture.
- Don't Overcook the Shrimp: Shrimp cook quickly and can become tough. Remove them from heat as soon as they turn pink and opaque.
- Toast the Curry Paste: Spending 1-2 minutes sautéing the red curry paste before adding liquid helps release its full aromatic potential.
- Customize Your Spice Level: Adjust the amount of red curry paste to make the dish mild or extra spicy according to your preference.
- Use Full-Fat Coconut Milk: This provides a richer, more authentic flavor and helps create a luxurious sauce.
- Fresh Herbs Matter: Adding fresh basil at the end provides a bright, aromatic finish that elevates the entire dish.
- Serve Immediately: This curry is best enjoyed hot, right after cooking, served over steaming jasmine or basmati rice.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 25g
Fat: 25g
Saturated Fat: 18g
Cholesterol: 180mg
