Easy Thai Shrimp Curry
This easy Thai shrimp curry recipe is a quick, simple, and ultra flavorful meal! There's plenty of the bright, rich Thai-inspired coconut red curry sauce to serve over rice.
Servings: 4
Ingredients
- 1 pound uncooked (31-40/pound size) shrimp thawed, peeled, can remove tails if desired
- 1/2 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 3 heaped tablespoons Thai red curry paste
- 1 cup chicken broth
- 1/2 tablespoon fish sauce
- 1 (13.5 ounces) can full-fat coconut milk
- 1/2 red bell pepper chopped
- Lime juice to taste
- Salt & pepper to taste
- 1 handful fresh cilantro chopped
- 1 handful fresh basil chopped/torn
- Scallions chopped, to taste
Instructions
- If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.
- Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.
- Stir in the garlic and curry paste and cook for 30 seconds.
- Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes.
- Reduce the heat and stir in the coconut milk.
- Add the shrimp and red bell pepper. Let it simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through.
- Add lime juice to taste (I use half a lime) and salt & pepper as needed, then stir in the cilantro, basil, and scallions prior to serving.
Notes
- I used Thai Kitchen brand red curry paste and coconut milk (I prefer it because it's less watery than some other brands I've tried).
- Anything from 3/4 pound to 1 pound of shrimp will work.
- If you want a thicker broth, add less chicken broth.
Nutrition
Calories: 336kcal | Carbohydrates: 6g | Protein: 26g | Fat: 24g | Saturated Fat: 19g | Cholesterol: 286mg | Sodium: 1287mg | Potassium: 409mg | Fiber: 1g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 30mg | Calcium: 192mg | Iron: 6mg
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