Thai Shrimp Curry
A quick and flavorful Thai Shrimp Curry that's creamy, a little spicy, and easy to make at home. Perfect for weeknight dinners!
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined Fresh or thawed frozen shrimp works best.
- 1 can coconut milk (full fat) Provides creaminess and balances spice.
- 2-3 tablespoons red curry paste Adjust based on desired heat level.
- 1 tablespoon fish sauce Start with 1 tsp if unsure; adjust to taste.
- 1 tablespoon brown sugar or honey Balances spice and salt.
- 2 teaspoons lime juice Add at the end for brightness.
Aromatics
- 2 cloves garlic, minced Fresh is best, but paste works too.
- 1 tablespoon ginger, minced Fresh is best, but paste works too.
Vegetables
- 1 cup bell peppers, sliced Any color works.
- 1 cup snap peas Can substitute with zucchini, spinach, or mushrooms.
Toppings
- 1/4 cup fresh basil or cilantro For garnishing.
- 2 tablespoons sliced green onions Adds crunch.
Instructions
Preparation
- Prep everything first: thaw shrimp if needed, chop veggies, and open the coconut milk. Juice the lime ahead of time.
Cooking
- Heat a tablespoon of oil in a large pan over medium heat. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the red curry paste to the pan and stir for about 1 minute until it becomes aromatic.
- Pour in the coconut milk and stir until smooth. Add 1-2 teaspoons of fish sauce and 1 teaspoon of brown sugar, bringing it to a gentle simmer.
- Add sturdy veggies like bell peppers first and simmer for 4 to 6 minutes until slightly tender.
- Add shrimp and cook until pink and cooked through, usually 2 to 4 minutes depending on size.
- Turn off the heat, add lime juice. Taste and adjust flavor as needed with more fish sauce, lime, or sugar.
Serving
- Top with fresh basil or cilantro and sliced green onions before serving.
Notes
Do not overcook the shrimp to prevent it from becoming rubbery. Use a wide pan for better simmering and flavor.