Easy Thai Shrimp Curry
This easy Thai Shrimp Curry is made with juicy succulent shrimp, fresh vegetables and a fresh and spicy Thai green curry sauce. It's quick, easy and packed full of flavor!
Servings: 6 servings
Calories: 489kcal
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon coconut oil
- 2 garlic cloves minced
- 1 red pepper sliced
- 3 tablespoons green onions (whites parts, coarsely chopped)
- 4 ounces green curry paste
- 1 tablespoon fish sauce
- 2 tablespoons coconut sugar
- 1-15 ounce can coconut milk
- 10 fresh basil leaves torn in pieces
- salt to taste
- 1 lime optional for garnish
Instructions
- Heat the coconut oil in a large skillet over medium heat and add the garlic. Saute for 1-2 minutes, or until it just starts to brown.
- Add the sliced red peppers and the white parts of the green onions and cook for 2 minutes, until the vegetables start to soften.
- Add the curry paste and fry, while stirring constantly, for about 30 seconds.
- Add the fish sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes.
- Add the shrimp, turn off the heat and cover. Let it sit for 10 minutes, until the shrimp has turned pink and is cooked through.
- Once the shrimp is cooked, stir in the basil leaves and add any additional salt to taste. Squeeze a touch of fresh lime juice over the top for an extra fresh burst of flavor.
Video
Notes
- If the curry is too thin, add 1 tablespoon of cornstarch to 1 tablespoon of water in a small bowl and mix well to make a cornstarch slurry. Add the slurry, just a little at a time while stirring until the desired consistency has been reached.
- You can also fry your shrimp in a separate pan while your curry cooks and stir it in in the end. Fry just until the shrimp turns pink. This will save you about 10 minutes if you're in a hurry (though I prefer poaching them for the best results).
- Full fat coconut milk or coconut cream is a must to ensure the curry doesn't come out watery.
- You can also use red curry paste or yellow curry paste in this recipes if you prefer.
- Add other vegetables such as green beans, cauliflower, chunks of cooked sweet potato, onions, or broccoli. You can really use any vegetable you'd like!
Nutrition
Serving: 1cup | Calories: 489kcal | Carbohydrates: 33g | Protein: 22g | Fat: 30g | Saturated Fat: 23g | Cholesterol: 204mg | Sodium: 984mg | Potassium: 478mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3870IU | Vitamin C: 34mg | Calcium: 160mg | Iron: 4.4mg