Easy Thai Shrimp Curry
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
336 kcal
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Course
Main Course
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Cuisine
Thai
Easy Thai Shrimp Curry
Description
Easy Thai Shrimp Curry is a dish where shrimp simmer in a fragrant blend of red curry paste, coconut milk, and chicken broth. Starting with sautéed onion and garlic, the curry paste is cooked briefly to release its aroma before liquids are added. The shrimp and chopped red bell pepper cook gently in this mixture until tender. Lime juice and fresh herbs—cilantro, basil, and scallions—are stirred in last, giving a fresh herbal contrast to the creamy, mildly spicy sauce.
The curry has a creamy texture from the coconut milk while the red bell pepper adds subtle sweetness and color. The fish sauce provides savory depth. This dish can be served alongside steamed rice to soak up the flavorful sauce. Adjusting the chicken broth amount can control the sauce thickness to personal preference.
For a thicker curry, reduce the chicken broth. Using Thai Kitchen brand curry paste and coconut milk is suggested for a less watery consistency, but other brands may be used. Lime juice is added to taste, bringing a gentle bright acidity that balances the richness. Fresh herbs enhance the final flavor and aroma just before serving.
Ingredients
- 1 pound Shrimp thawed, peeled, can remove tails if desired, uncooked, 31-40 per pound size
- 1/2 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 3 heaped tablespoons Thai red curry paste
- 1 cup chicken broth
- 1/2 tablespoon fish sauce
- 1 (13.5 ounces) can coconut milk full-fat
- 1/2 red bell pepper chopped
- lime juice to taste
- salt to taste
- black pepper to taste
- 1 cilantro chopped, handful, fresh
- 1 basil chopped/torn, handful, fresh
- scallions chopped, to taste
Instructions
- If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.
- Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.
- Stir in the garlic and curry paste and cook for 30 seconds.
- Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes.
- Reduce the heat and stir in the coconut milk.
- Add the shrimp and red bell pepper. Let it simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through.
- Add lime juice to taste (I use half a lime) and salt & pepper as needed, then stir in the cilantro, basil, and scallions prior to serving.
Notes
- Shrimp quantities can vary between 3/4 to 1 pound depending on serving size needed.
- Use Thai Kitchen brand red curry paste and coconut milk for thicker curry sauce.
- Adjust chicken broth amount to achieve desired thickness of the curry.
- Add lime juice only at the end to preserve its fresh acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 286mg | 95% |
| Sodium | 1287mg | 54% |
| Potassium | 409mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 30mg | 33% |
| Calcium | 192mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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