Thai Shrimp Potatoes
Dive into a world of bold flavors with Thai Shrimp Potatoes, a fusion dish that pairs crispy roasted baby potatoes with a luscious Thai red curry shrimp sauce. This vibrant recipe combines the richness of coconut milk, the zest of lime juice, and the aromatic punch of garlic and ginger, creating an irresistible balance of creamy, tangy, and spicy. Juicy, tender shrimp are cooked to perfection in the curry sauce, then poured over golden, oven-roasted potatoes for a satisfying texture contrast. Finished with fresh cilantro and green onion for a burst of freshness, this dish is perfect for weeknight dinners or impressing guests with its tantalizing Thai-inspired flavors. Ready in just 45 minutes, Thai Shrimp Potatoes is an easy yet exotic recipe that will quickly become a favorite in your home-cooked repertoire.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 300 grams shrimp (peeled and deveined)
- 200 ml coconut milk
- 1.5 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 3 cloves garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1.5 teaspoons brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro (chopped)
- 2 stalks green onions (sliced)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F).
Wash the baby potatoes thoroughly and cut them into halves. Toss the potatoes with 1 tablespoon of vegetable oil, salt, and pepper.
Spread the potatoes out on a baking tray lined with parchment paper. Roast them in the oven for 20-25 minutes, flipping halfway through, until golden and crispy.
While the potatoes are roasting, heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the minced garlic and grated ginger to the skillet, cooking until fragrant, about 1 minute.
Stir in the Thai red curry paste and cook for another minute to release its flavor.
Pour in the coconut milk, fish sauce, lime juice, and add the brown sugar. Stir well to combine, bringing the mixture to a gentle simmer.
Add the shrimp to the skillet and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
Once the potatoes are done roasting, transfer them to a serving platter. Pour the Thai shrimp curry mixture over the roasted potatoes.
Garnish with freshly chopped cilantro and sliced green onions. Serve immediately and enjoy your Thai Shrimp Potatoes!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 869 mg | 18% | |
*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.
