Easy Thai Shrimp Curry
Easy Thai Shrimp Curry is a quick, flavorful dish that transports your taste buds to Thailand with every bite. Juicy shrimp simmer in a creamy coconut milk sauce infused with aromatic Thai red curry paste and vibrant bell peppers. This delightful meal is perfect for busy weeknights or impressing guests, combining sweet and spicy notes in a colorful presentation. Enjoy this culinary adventure packed with fresh ingredients and bold flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 cup bell peppers (chopped, mixed colors)
- 1/4 cup fresh basil leaves
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp fish sauce
Instructions
- Gather all ingredients and chop bell peppers into bite-sized pieces.
- In a large skillet over medium heat, sauté minced garlic in oil until fragrant.
- Stir in Thai red curry paste and cook for 2 minutes.
- Slowly pour in coconut milk while stirring continuously until well blended.
- Add shrimp and chopped bell peppers, cooking until shrimp turns pink (about 5 minutes).
- Stir in lime juice and fish sauce, adding fresh basil just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Customize by adding vegetables like snap peas or swapping shrimp for chicken or tofu. Adjust the spice level by varying the amount of red curry paste based on your preference. Store leftovers in an airtight container for up to three days; reheat gently on the stove.