Description
A quick and flavorful Thai coconut curry shrimp dish perfect for busy weeknights. Ready in under 30 minutes with bold, exotic flavors.
Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 1 can (14 oz/400ml) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 1/4 cup fresh basil leaves
- 2 cloves garlic, minced
- 1 tsp grated ginger
Instructions
- Heat oil in a large pan over medium heat.
- Add garlic and ginger, sauté for 30 seconds.
- Stir in curry paste and cook for 1 minute.
- Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer.
- Add shrimp, bell pepper, and snap peas. Cook for 5 minutes until shrimp turns pink.
- Remove from heat, stir in lime juice and basil.
- Serve over rice.
Notes
- Use full-fat coconut milk for creamier texture
- Adjust curry paste amount for preferred spice level
- Substitute chicken for shrimp if preferred
- Add vegetables like zucchini or eggplant
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 190mg
Keywords: Thai shrimp curry, coconut shrimp, quick dinner, Asian recipes