Description
This Thai Coconut Shrimp Curry is a fragrant and creamy dish featuring tender shrimp simmered in coconut milk infused with red curry paste, garlic, ginger, and lime. It’s a quick, comforting meal full of Thai-inspired flavor and ready in under 30 minutes.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp coconut oil or vegetable oil
- 2 tbsp red curry paste
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 Thai red chili or 1/4 tsp chili flakes (adjust to taste)
- 1 (14 oz) can full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 1 tbsp fresh lime juice
- 1 cup baby spinach or Thai basil (optional)
- Cooked jasmine rice or rice noodles, for serving
- Optional garnish: chopped cilantro, sliced green onions, lime wedges
Instructions
- Heat oil in a skillet or wok over medium-high heat. Add curry paste, garlic, ginger, and chili. Cook for 1 minute until fragrant.
- Stir in coconut milk and bring to a simmer. Add fish sauce and brown sugar, stirring to combine.
- Add shrimp in a single layer and cook for 3–5 minutes until pink and opaque.
- Stir in lime juice and taste to adjust seasonings—add more lime, fish sauce, or sugar as needed.
- If using spinach or basil, stir in and let wilt gently.
- Serve over jasmine rice or rice noodles, garnished with cilantro, green onions, and lime wedges.
Notes
- Add vegetables like bell peppers or snap peas for color and crunch.
- Substitute tofu, chicken, or fish for shrimp if desired.
- Use less curry paste for a milder version or yellow curry paste as an alternative.
- For a peanut twist, add 1 tbsp peanut butter at the end and top with crushed peanuts.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 7g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
