Description
Creamy Thai Coconut Shrimp Curry
Experience a taste of Thailand in your kitchen with this flavorful shrimp curry! Coconut milk blends perfectly with aromatic spices, offering a balance of creaminess and spice that’s hard to resist. Ready in just 30 minutes, it’s a comforting dish for busy weeknights or special occasions. Serve it with jasmine rice for an authentic touch!
1 1/2 lbs large shrimp, peeled & deveined
2 tbsp coconut oil
2 tbsp ghee
1 medium onion, chopped
4 garlic cloves, minced
1 tbsp grated ginger
2 tbsp red curry paste
1 can (14.5 oz) diced tomatoes
1 can (14 oz) coconut milk
2 tbsp soy sauce
2 tsp fish sauce
1 tbsp brown sugar
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cumin
1/4 tsp cayenne (optional)
Juice of 1 lime
Fresh cilantro
Directions:
1. Sauté onion, garlic, ginger & curry paste.
2. Add tomatoes, coconut milk & spices, simmer.
3. Add shrimp, cook till done.
4. Garnish with cilantro.
Prep Time: 10 mins
Kcal: 400 per serving
Step-by-Step Guide
1. Prepare Ingredients: Pat shrimp dry. Chop onion, mince garlic, and grate ginger. Measure all spices and sauces.
2. Sauté Aromatics: Heat coconut oil and ghee in a large skillet or wok over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, ginger, and red curry paste, cooking for 1-2 minutes until fragrant.
3. Build the Curry Base: Stir in diced tomatoes, coconut milk, soy sauce, fish sauce, brown sugar, turmeric, coriander, cumin, and cayenne. Bring to a gentle simmer and cook for 10 minutes, allowing flavors to meld.
4. Cook the Shrimp: Add shrimp to the simmering sauce. Cook for 4-5 minutes, stirring occasionally, until shrimp are pink and opaque.
5. Finish & Garnish: Remove from heat. Stir in fresh lime juice. Garnish generously with fresh cilantro before serving.
Serving Suggestions
For an authentic meal, serve this curry over a bed of steamed jasmine rice. It also pairs wonderfully with rice noodles or quinoa. For a complete spread, add a side of quick-pickled vegetables or a simple cucumber salad to cut through the richness. Don’t forget extra lime wedges for squeezing at the table.
How-to Summary
This 30-minute curry involves sautéing onion, garlic, ginger, and curry paste to build flavor. The base is created with tomatoes, coconut milk, and key spices, simmered briefly. Shrimp are added last and cooked through, finished with lime juice and cilantro. Serve hot over rice.
Frequently Asked Questions
Can I use a different protein? Yes. Chicken (cut into bite-sized pieces) or firm tofu are excellent substitutes. Adjust cooking time accordingly.
How can I make it spicier or milder? Control heat by adjusting the amount of red curry paste and cayenne. For more heat, add sliced Thai chilies. For milder, use less paste and omit cayenne.
Is fish sauce necessary? It provides authentic savory depth (umami). If you must omit it, add an extra 1/2 tbsp of soy sauce, but the flavor profile will change.
Can I make this ahead of time? You can prepare the sauce ahead and refrigerate for 2 days. Reheat the sauce and cook the fresh shrimp just before serving to prevent overcooking.
What type of coconut milk is best? Use full-fat, canned coconut milk for the creamiest, most luxurious texture. Light coconut milk will result in a thinner sauce.
Common Mistakes to Avoid
- Overcooking the Shrimp: Add shrimp last and cook only until just opaque and curled. They will continue to cook in the hot sauce.
- Not Cooking the Curry Paste: Sautéing the paste with aromatics is crucial to unlock its full flavor and remove any raw taste.
- Using “Light” Coconut Milk: This often leads to a watery, less flavorful curry. Full-fat is essential for creaminess.
- Skipping the Acid: The lime juice at the end is non-negotiable; it brightens all the rich, spicy flavors.
Conclusion
This Creamy Thai Coconut Shrimp Curry is a testament to how accessible and quick authentic-tasting global cuisine can be. With its perfect harmony of creamy, spicy, savory, and tangy notes, it’s a guaranteed crowd-pleaser. By following the detailed steps and tips provided, you can avoid common pitfalls and create a restaurant-quality meal in your own kitchen any night of the week.