Thai Shrimp and Vegetable Curry
Dive into the bold, aromatic flavors of this Thai Shrimp and Vegetable Curry, a vibrant and satisfying dish that's ready in just 35 minutes! Packed with juicy, tender shrimp and a medley of fresh vegetables like bell peppers, zucchini, and snow peas, this recipe is elevated with the rich, creamy base of coconut milk infused with Thai red curry paste. A harmonious balance of salty, sweet, and tangy, achieved through fish sauce, brown sugar, and fresh lime juice, makes every bite a burst of flavor. Perfectly paired with fluffy jasmine rice and garnished with fragrant cilantro, this easy one-pan meal is ideal for weeknight dinners yet impressive enough for entertaining. Whether you're a curry enthusiast or trying Thai cuisine for the first time, this recipe is a must-try for its simplicity and authentic taste.
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Recipe Information
Ingredients
- 500 grams raw shrimp (peeled and deveined)
- 1 large red bell pepper (sliced)
- 1 medium zucchini (sliced into half-moons)
- 1 large carrot (julienned)
- 100 grams snow peas (trimmed)
- 1 small yellow onion (thinly sliced)
- 3 tablespoons Thai red curry paste
- 400 ml coconut milk (full-fat)
- 200 ml vegetable or chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 servings cooked jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the sliced onion and cook for 2-3 minutes until softened.
Stir in the Thai red curry paste and cook for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable or chicken broth. Stir well to combine.
Bring the mixture to a simmer and add the fish sauce and brown sugar. Stir to dissolve the sugar.
Add the red bell pepper, zucchini, carrot, and snow peas to the skillet. Cook for 5-7 minutes, until the vegetables are tender but still crisp.
Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp are cooked through and pink.
Stir in the fresh lime juice and adjust the seasoning with additional fish sauce or lime juice if needed.
Garnish with chopped cilantro and serve hot over jasmine rice.
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 5065 mg | 220% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 50.3 g | ||
| Protein | 159.7 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4412 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
