Shrimp In Thai Coconut Curry Sauce
This dish features jumbo shrimp cooked in a rich Thai coconut curry sauce with a blend of colorful bell peppers, onions, and aromatic herbs like basil and cilantro. The preparation involves marinating the shrimp with garlic and chili flakes, cooking vegetables until tender, then combining everything in a coconut milk curry base enhanced with peanut butter and red curry paste. It offers a layered texture from the tender shrimp and softened vegetables paired with a flavorful, lightly spicy curry sauce that suits a main course or a special dinner.
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 438
% 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.