Description
This Easy Thai Shrimp Curry is a flavorful and aromatic dish that comes together quickly for a satisfying meal. Succulent shrimp cooked in a creamy coconut curry sauce with a hint of spice, served over fragrant jasmine rice.
Ingredients
Scale
Shrimp Curry:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Thai red curry paste
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
Serving:
- cooked jasmine rice for serving
- lime wedges for garnish
Instructions
- Heat the vegetable oil: In a large skillet or wok over medium heat, add vegetable oil.
- Sauté aromatics: Cook sliced onion until softened, then add garlic and ginger.
- Add curry paste: Stir in Thai red curry paste and cook briefly.
- Simmer coconut curry: Pour in coconut milk, fish sauce, and brown sugar, simmer gently for 5 minutes.
- Cook vegetables: Add red bell pepper and snap peas, cook until tender.
- Cook shrimp: Add shrimp, cook until pink and opaque.
- Finish and serve: Stir in lime juice and cilantro, serve over jasmine rice with lime wedges.
Notes
- Adjust the spice level by adding more or less curry paste.
- Substitute shrimp with chicken or tofu if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup curry with rice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
