Thai Shrimp Curry Recipe – Thai Special
Thai Shrimp Curry is a flavorful and aromatic dish that combines tender shrimp with a rich coconut milk and red curry sauce. Infused with spices like garlic, ginger, and lemongrass, this dish offers a delightful balance of heat and sweetness. It’s a comforting meal that’s perfect for any occasion, bringing the vibrant flavors of Thai cuisine to your table.
- Prep Time5 min
- Cook Time25 min
- Total Time30 min
Thai Shrimp Curry Ingredients :
- 1.5 lbs shrimp, peeled and deveined with tails on
- 2 Tbsp oil
- 2 shallots, chopped
- 4-6 Tbsp Thai red curry paste (see notes for different “HOT” levels)
- 4-5 garlic cloves, finely chopped
- 1 Tbsp ginger, finely chopped
- 1 red bell pepper, cored and diced into chunks
- 1 green bell pepper, cored and diced into chunks
- 1 15oz can coconut milk
- 1 Tbsp soy sauce
- 2 Tbsp fish sauce
- 1 Tbsp brown sugar
- 1 cup basil leaves
- 1/2 lime, juiced
- cilantro, chopped
- scallion, chopped
- red chili pepper, chopped
- fresh basil leaves
How to Make Thai Shrimp Curry
Heat oil over medium-high heat in a pan and sauté shallots for 3-4 minutes until translucent. Stir in Thai red curry paste and cook for 5-6 minutes, stirring continuously. Add ginger and garlic, cooking for an additional couple of minutes.
Add bell peppers and sauté for 5 minutes until they begin to soften. Pour in coconut milk, 1/2 cup water, soy sauce, fish sauce, and brown sugar. Simmer for 5-8 minutes.
Stir in basil leaves. Taste and adjust the seasoning to your preference. Optionally, add more curry paste, soy sauce, or sugar if desired, and simmer for a few more minutes.
Add shrimp and cook for 5-6 minutes until they are cooked through. Stir in lime juice. Garnish with your choice of garnishes and serve immediately with warm jasmine or basmati rice.
Recipe Notes:
Shrimp Selection: Use large, peeled, and deveined shrimp for the best texture and flavor.
Curry Paste: Adjust the amount of red curry paste to control the spice level. Start with a smaller amount and add more to taste.
Coconut Milk: Full-fat coconut milk provides a richer and creamier texture. If a lighter version is desired, use light coconut milk.
Vegetables: Add vegetables like bell peppers, zucchini, or spinach for added nutrition and color.
Serving Suggestions: Serve the curry over steamed jasmine rice or rice noodles to soak up the flavorful sauce.
Garnishes: Top with fresh cilantro, basil, or a squeeze of lime juice to enhance the flavors.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
