Thai Coconut Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
228 kcal
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Course
Main Course
Thai Coconut Curry
Description
Beginning with a sauce of sautéed onion, ginger, turmeric, red curry paste, sugar, coconut milk, and fish sauce, this curry is simmered to thicken and develop aromas. Lime zest and juice add fresh brightness to the sauce. Meanwhile, shrimp is cooked in oil with carrots and red peppers, followed by garlic and cayenne for mild heat and aromatic lift.
Baby spinach and the prepared curry sauce are added last, wilting the greens and coating the shrimp and vegetables evenly. Fresh herbs like green onion, cilantro, or basil garnish the finished dish. The textures range from tender shrimp and vegetables to a silky sauce infused with Thai spices.
This curry is served ideally with hot cooked rice or rice noodles to soak up the sauce. The recipe can be easily adapted by substituting tofu for shrimp for a vegetarian version.
Ingredients
- 1 pound Shrimp peeled and deveined, medium or large size
- 2 carrot peeled and sliced into 1/2 inch chunks, large
- 1 red bell pepper diced
- 1 teaspoon garlic minced
- ¼ teaspoon cayenne pepper or to taste
- salt to taste
- 3 cups baby spinach leaves
- basil for garnish
- cilantro
- green onion
Curry Sauce
- 2 tablespoons vegetable oil
- ½ yellow onion finely chopped
- 2 teaspoons ginger OR 1 teaspoon ground ginger, fresh
- ½ teaspoon Turmeric ground
- 1 tablespoon Thai red curry paste
- 1 tablespoon sugar
- 1 ounce coconut milk can
- 2 tablespoons fish sauce
- lime zest and juice, grated
- noodles optional, or rice, cooked, for serving
Instructions
- Make the sauce: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook 5 minutes, or until softened.
- Add the ginger, turmeric, curry paste and sugar and stir until fragrant, about 15 seconds. Pour in the coconut milk and fish sauce. Bring to a simmer, then lower heat and cook 10 minutes to thicken slightly. Remove from the heat, stir in the lime zest and juice. Cover to keep warm.
- Prepare the shrimp: Heat the remaining tablespoon oil in a large (12-inch) skillet over medium-heat. Add the carrots and stir to coat with the oil. Lower the heat, cover the pan and cook the carrots 5 minutes, until tender.
- Turn up the heat to medium-high and add the red bell pepper, shrimp, garlic, cayenne and salt to taste. Cook until the shrimp are no longer pink, 2-3 minutes per side.
- Add the spinach and curry sauce to the shrimp and stir until the spinach is wilted. Sprinkle with green onion and cilantro (or basil) and serve.
Notes
- Serve the curry with hot cooked rice or rice noodles for a complete meal.
- To make vegetarian, omit the shrimp and use diced extra-firm tofu instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 286mg | 95% |
| Sodium | 1629mg | 68% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 8781IU | 176% |
| Vitamin C | 53mg | 59% |
| Calcium | 213mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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