Shrimp In Thai Coconut Curry Sauce
User Reviews
4.3
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
438 kcal
-
Course
Main Course
-
Cuisine
Thai
Shrimp In Thai Coconut Curry Sauce
Description
Shrimp In Thai Coconut Curry Sauce combines marinated jumbo shrimp with a medley of sliced bell peppers and onion, all simmered in a sauce made with coconut milk, peanut butter, red curry paste, and fish sauce. The shrimp are cooked separately to maintain their firmness before being added to the reduced sauce mixture, allowing the flavors to meld while preserving the delicate texture of the seafood. Fresh herbs like chopped basil and cilantro finish the dish, adding brightness and balance.
The curry sauce has a creamy consistency thanks to the coconut milk and peanut butter, complemented by zing from lime juice and sweetness from brown sugar, producing a harmonious sweet-spicy flavor profile. The inclusion of chili flakes in the marinade adds subtle heat.
This recipe works well served over rice or noodles to absorb the flavorful curry, making it a satisfying meal with a rich sauce and fresh vegetable notes. It's a good way to enjoy shrimp with distinctive Thai-inspired flavors and textures.
Leaving the shrimp tails on maintains presentation appeal, but they can be removed before cooking if preferred. Adjust fish sauce quantities to taste, starting small and increasing to preferred saltiness. Cooking the vegetables until soft ensures a tender base for the sauce without losing their color and slight bite.
Ingredients
- 1 pound Shrimp peeled and deveined, tail on, jumbo
- 4 tablespoons vegetable oil , divided
- 2 garlic minced or pressed, cloves
- ¼ teaspoon kosher salt
- ¼ teaspoon red chili flakes
- ½ onion , peeled and sliced
- ½ red bell pepper , seeded and sliced
- ½ bell pepper seeded and sliced, orange
- ½ yellow bell pepper , seeded and sliced
- 1 cup coconut milk
- 4-6 tablespoons fish sauce start with 4 tablespoons and add more to taste, high quality
- 2 tablespoons peanut butter
- 2 tablespoons red curry paste
- 2 tablespoons lime juice , about ½ large lime, juiced
- 1 tablespoon brown sugar
- 2 teaspoons ground ginger
- 2 tablespoons basil chopped, leaves
- 2 tablespoons cilantro , chopped
- 1 green onion , chopped
- jalapeno pepper thinly sliced (optional, red
Instructions
- Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
- Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
- Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
- In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
- Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
- Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.
Notes
- Keep shrimp tails on for better presentation, or remove prior to cooking for easier eating.
- Adjust fish sauce gradually to control saltiness according to taste.
- Cook peppers and onions until softened but still vibrant to maintain color and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 32g | 49% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 286mg | 95% |
| Sodium | 1077mg | 45% |
| Potassium | 395mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2276IU | 46% |
| Vitamin C | 75mg | 83% |
| Calcium | 192mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
