Thai Coconut Curry Shrimp
This Thai Coconut Curry Shrimp recipe brings together succulent shrimp, creamy coconut milk, and aromatic spices to create a memorable meal that's ready in just 30 minutes.
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 cans 14 oz each full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper sliced
- 1 cup bamboo shoots
- 1 cup snap peas
- 4 kaffir lime leaves or 1 tablespoon lime zest
- 1 tablespoon fresh ginger minced
- 3 cloves garlic minced
- Fresh basil leaves for garnish
- Jasmine rice for serving
Instructions
- Heat a large skillet or wok over medium heat. Add 2 tablespoons of coconut cream (the thick part from the top of the coconut milk can) and the curry paste. Stir-fry for 2-3 minutes until fragrant.
- Add ginger and garlic, cooking for another minute while stirring constantly to prevent burning.
- Pour in the remaining coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
- Add bell peppers and bamboo shoots. Simmer for 3-4 minutes until the vegetables start to soften.
- Add the shrimp and snap peas to the pan. Cook for 3-4 minutes until the shrimp turn pink and are just cooked through.
- Stir in the kaffir lime leaves (or lime zest) and remove from heat.
- Garnish with fresh basil leaves and serve hot over jasmine rice.