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THAI COCONUT CURRY SHRIMP
09

THAI COCONUT CURRY SHRIMP

NUTRITION
HEALTHY RECIPES
Oct 28, 2024

THAI COCONUT CURRY SHRIMP

Thai Coconut Curry Shrimp is a fragrant, creamy dish that brings just a little piece of exotic Thailand to your dinner table. Succulent shrimp cooked in the rich coconut milk base with red Thai curry paste, garlic, and lime juice make for a match that goes well with tender slices of bell pepper and zucchini. This fantastic one-pot dish comes in a very short preparation time and does a great job introducing spice and freshness, perfect for fresh cilantro garnish. Suitable for an easy dinner, it is brilliantly served over steamed rice or with a side salad.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

Thai, Southeast Asian

PREPARATION / TECHNIQUES

Simmer, One-Pot Wonders, Stir-Fry

OCCASION / HOLIDAY

Weeknight Dinner, Family Meals, Comfort Food, Summer, Spring

SPECIAL CONSIDERATION / DIETARY CONCERNS

Low Cholesterol, Low Carbohydrate, Gluten-Free, Quick & Easy, Dairy-Free

DISH TYPE

Soup / Stew, Main Course

INGREDIENTS

  • 100g shrimp, peeled
  • 1/4 can (100 ml) coconut milk
  • 1/4 bell pepper, sliced
  • 1/4 zucchini, sliced
  • 1 tsp Thai red curry paste
  • 1 clove garlic, minced
  • 1/2 tsp fish sauce
  • 1 tsp lime juice
  • Fresh cilantro (for garnish)

FULL NUTRITIONAL INFORMATION (PER SERVING)

  • Calories: 250
  • Protein: 20g
  • Fat: 18g
  • Carbohydrates: 6g
  • Fibre: 1g
  • Sodium: 700mg

PREPARATION

  • Sauté the garlic: Heat a small pan on medium heat and then add some oil to it. Add the minced garlic and sauté over 30 seconds until fragrant.
  • Cook the shrimp: Add shrimp to the pan and stir-fry for about 1 minute on each side when they start turning pink. Remove from the pan and set aside.
  • Prepare the sauce: In the same pan, add Thai red curry paste and cook for 30 seconds. Then add coconut milk, fish sauce, and lime juice, stirring and bringing to a gentle simmer.
  • Add vegetables: Add the bell pepper and zucchini to the pan and simmer for 3-4 minutes until the vegetables are tender but still crisp.
  • Combine and finish: Add the cooked shrimp to the pan. Stir well, as you allow it to coat well with the sauce. Allow the flavours to mingle for the last 1 to 2 minutes of cooking.
  • Garnish and serve: Remove from heat and garnish with fresh cilantro. Serve hot with rice or on its own for a lighter meal.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

  • For an extra spicy kick, add more Thai red curry paste or some chilli flakes.
  • You may use full-fat coconut milk to make it richer or even light coconut milk for the light version.
  • The shrimp must be cleaned and de-veined to give them a flavour and texture during the preparation process.
  • Put the shrimp back in the pan at the end of the cooking time, which helps reduce the chances of overcooking them.

VARIATIONS

  • You can even replace the shrimp with chicken or tofu for other proteins.
  • Other vegetables that add to diversity include snow peas, mushrooms, and baby corn.
  • Use soy sauce and tofu instead of shrimp to come up with the vegetarian version.
  • Green or yellow Thai curry paste can be substituted for the red curry to switch the flavour.

PREPPING AND STORAGE

  • Fridge: Refrigerate any leftovers in a covered container for 2 days. Warm up on the stovetop or in the microwave before serving.
  • Freezing: It can be frozen, and the texture of the shrimp will be a little softer. Store in an airtight container for 1 month. Thaw overnight in refrigerator; reheat.

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