Thai Shrimp Curry
Dive into the vibrant flavors of Thailand with this Thai Shrimp Curry, a quick and easy dinner that’s ready in just 35 minutes! Plump, tender shrimp simmered in a fragrant coconut curry sauce infused with red curry paste, garlic, ginger, and a touch of brown sugar create an irresistible balance of savory, sweet, and spicy. Crisp vegetables like red bell peppers, carrots, and snap peas add color and crunch, while fresh basil and a splash of lime juice bring refreshing herbal and citrusy notes to life. Served over fluffy jasmine rice, this comforting one-pan dish is perfect for a busy weeknight or an impressive dinner party. Keywords: Thai Shrimp Curry, coconut curry, red curry paste, shrimp recipe, easy Thai dinner, quick curry recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 14 ounces Coconut milk
- 3 tablespoons Red curry paste
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Vegetable oil
- 1 unit Red bell pepper (thinly sliced)
- 2 units Carrots (julienned or thinly sliced)
- 1 cup Snap peas
- 1 tablespoon Lime juice
- 2 tablespoons Fresh basil (chopped)
- 4 cups Cooked jasmine rice
- 0.5 teaspoon Salt
- 0.5 cup Water
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
Stir in the red curry paste and cook for another 1-2 minutes to release its flavors.
Pour in the coconut milk and water, mixing well to combine with the curry paste.
Add the fish sauce and brown sugar, then stir to dissolve the sugar. Bring the mixture to a gentle simmer.
Add the red bell pepper, carrots, and snap peas to the skillet. Cook for 5-7 minutes until the vegetables are crisp-tender.
Add the shrimp to the pan and simmer for 3-4 minutes until the shrimp turn pink and opaque.
Stir in the lime juice and fresh basil, then season with salt to taste.
Serve the Thai shrimp curry over bowls of cooked jasmine rice. Garnish with additional basil or lime wedges, if desired.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 304.9 g | 111% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 51.8 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 457 mg | 35% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2738 mg | 58% | |
*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.
