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.