Thai · Main · Easy
Coconut Shrimp Curry
Juicy shrimp simmered in a fragrant coconut curry with bell peppers. Dinner in 25 minutes flat.
The whole recipe in 60 seconds
Coconut Shrimp Curry, in 5 ideas
- Fry the curry paste in the coconut cream for the deepest flavor.
- Shrimp cook fast. Add them last.
- Taste before adding more fish sauce. It is salty.
- Thai basil is best, but regular basil works.
- A squeeze of lime at the end is essential.
What you need
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp coconut oil
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 red bell pepper, sliced
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Juice of 1 lime
- Fresh basil leaves
- Jasmine rice, for serving
How to make it
Directions
- Heat the coconut oil and fry the curry paste for 1 minute until fragrant.
- Add the thick cream from the top of the coconut milk can and cook 2 minutes.
- Pour in the rest of the coconut milk, the bell pepper, fish sauce, and sugar. Simmer 5 minutes.
- Add the shrimp and cook 3 to 4 minutes until pink and curled.
- Stir in the lime juice and basil.
- Serve over jasmine rice.
Money saver. Buy shrimp frozen in the bag. Thaw what you need and save the rest. Much cheaper than the seafood counter.