Description
This Thai Coconut Shrimp Curry is a flavorful and creamy dish featuring jumbo shrimp cooked in a rich coconut milk-based red curry sauce, infused with garlic, ginger, and aromatic spices. Perfectly balanced with tangy lime juice and fresh Thai basil, this curry makes an easy yet impressive meal served over basmati rice.
Ingredients
Scale
For the shrimp:
- 1.5 lb jumbo shrimp, peeled and deveined, tail ON
- 1 tablespoon red curry paste
- 1 teaspoon soy sauce
- 1 teaspoon curry powder
- ½ teaspoon salt, or more to taste
- ¾ teaspoon black pepper
- 1 tablespoon olive oil
For the curry:
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 1 shallot, finely chopped
- ¾ cup chicken broth, low sodium
- 2½ tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 can full fat coconut milk, 14 oz.
- 1 tablespoon fresh lime juice
- 5–6 Thai basil leaves
- Chopped cilantro, to garnish
- Lime wedges, to serve
Instructions
- Season the shrimp: Pat dry the shrimp with a kitchen towel and season with red curry paste, soy sauce, curry powder, salt, and black pepper. Toss until well combined for an even flavor coating.
- Cook the shrimp: Heat a skillet over medium heat and add olive oil. Once hot, add the seasoned shrimp and cook for 4-5 minutes until they turn opaque and are cooked through. Transfer shrimp to a plate and set aside.
- Sauté aromatics: In the same skillet, add butter and let it melt. Add minced garlic, grated ginger, and finely chopped shallot. Cook for about 2 minutes until the shallots soften and the mixture is fragrant.
- Deglaze and build sauce: Pour in the low sodium chicken broth to deglaze the pan, scraping any browned bits. Stir in red curry paste and soy sauce to combine.
- Add spices and simmer: Stir in brown sugar, coriander powder, turmeric powder, salt, and black pepper. Allow the sauce to simmer for 2-3 minutes to meld the spices.
- Incorporate coconut milk: Pour in the full-fat coconut milk and bring the sauce to a gentle boil. Lower heat and let it simmer for 5 minutes until the sauce starts to thicken slightly.
- Return shrimp to curry: Add the cooked shrimp back into the skillet and simmer for an additional 2 minutes, allowing the flavors to meld and shrimp to warm through.
- Finish with lime and basil: Stir in fresh lime juice and Thai basil leaves. Remove the skillet from heat to preserve freshness of herbs.
- Garnish and serve: Garnish the curry with chopped cilantro and serve it over steamed basmati rice alongside lime wedges for squeezing.
Notes
- Dry the shrimp thoroughly with paper towels before seasoning to ensure better adhesion and texture.
- Use low sodium soy sauce to better control the saltiness of the curry sauce.
- Full-fat coconut milk is recommended for the richest and creamiest sauce texture.
- Shrimp cook quickly, so be careful not to overcook to keep them tender and juicy.
- Leaving the shrimp tails on enhances presentation, but tails can be removed for ease of eating.
- Add spiciness by including red pepper flakes, Sambal Oelek, or sriracha sauce to your preference.
- Fresh garlic and ginger are essential for the authentic flavor profile; avoid substitutes when possible.
- For extra depth, sauté additional vegetables like bell peppers or carrots with the aromatics.
- For a vegetarian option, substitute shrimp with firm tofu and proceed with the same curry preparation.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 220mg
