Thai Shrimp in Curried Coconut Sauce
Elevate your dinner with the bold, aromatic flavors of Thai Shrimp in Curried Coconut Sauce. This vibrant dish combines succulent shrimp with a luscious coconut milk base infused with red curry paste, garlic, and ginger for an irresistible blend of spicy, sweet, and tangy notes. Colorful bell peppers and onions add a satisfying crunch, while Thai basil and green onions bring a fresh, herbaceous finish. Ready in just 30 minutes, this one-pan recipe is perfect for busy weeknights yet impressive enough for guests. Serve it over fluffy jasmine rice or noodles for a complete, restaurant-quality meal bursting with authentic Thai flavors.
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced thinly
- 1 yellow onion, thinly sliced
- 0.25 cup fresh basil leaves (Thai basil if available)
- 2 green onions, sliced
- 4 servings jasmine rice or noodles, cooked (optional)
Instructions
Prepare the shrimp by peeling and deveining if not already done. Pat dry with paper towels and set aside.
In a large skillet or wok, heat the vegetable oil over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant.
Stir in the red curry paste and cook for 1 minute to release its flavors.
Pour in the coconut milk, stirring to combine well with the curry paste.
Add the fish sauce, lime juice, and brown sugar to the skillet. Stir until fully incorporated.
Add the sliced red bell pepper and onion to the sauce. Let them simmer for 5–7 minutes until slightly softened.
Reduce the heat to medium-low and gently add the shrimp to the skillet. Cook for 3–4 minutes, turning halfway through, until shrimp are pink and opaque.
Taste the sauce and adjust seasoning, adding more fish sauce for saltiness or lime juice for acidity, if needed.
Remove the skillet from heat and stir in the fresh basil leaves and sliced green onions.
Serve the Thai shrimp in curried coconut sauce over cooked jasmine rice or noodles, if desired, for a complete meal.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 42.0 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2669 mg | 57% | |
*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.
