Thai Coconut Shrimp Curry 

This Thai Coconut Shrimp Curry is a rich and aromatic dish featuring succulent shrimp simmered in a creamy coconut milk sauce infused with red curry paste, ginger, garlic, and a blend of spices. The addition of bell peppers and fresh herbs adds a delightful crunch and freshness, making this curry both comforting and vibrant. Perfect for a weeknight dinner or special occasion, it pairs wonderfully with steamed jasmine rice or cauliflower rice for a low carb option.

Full Recipe:

Ingredients

For the Shrimp:

• 1 lb (450g) shrimp, peeled and deveined

• 1 tsp low-sodium soy sauce

• ½ tsp red pepper flakes

• ½ tsp turmeric

• 1 tsp garlic powder

• ¼ tsp white pepper

For the Coconut Curry Sauce:

• 1 tbsp vegetable oil

• 1 tbsp unsalted butter

• 1 bell pepper, sliced

• 4 garlic cloves, grated

• 1 tbsp freshly grated ginger

• 1 shallot, finely chopped

• ½ cup chicken broth (or vegetable broth)

• 3 tbsp Thai red curry paste

• 2 tsp brown sugar

• ½ tsp turmeric

• ½ tsp ground cumin

• ½ tsp ground coriander

• ¼ tsp white pepper

• 2 tbsp low-sodium soy sauce

• 1 tbsp fish sauce

• 1 can (14 oz/400 ml) unsweetened coconut milk

For Garnish:

• Juice of 1 lime

• 2 tbsp fresh Thai basil, chopped

• 2 tbsp fresh cilantro, chopped

Directions

1. Prepare the Shrimp:

   • In a bowl, combine the shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Toss to coat and set aside.

2. Cook the Vegetables:

   • In a large skillet or wok, heat the vegetable oil and butter over medium heat.

   • Add the sliced bell pepper and sauté for about 2 minutes until slightly tender.

   • Add the grated garlic, grated ginger, and chopped shallot. Sauté for an additional 2 minutes until fragrant.

3. Prepare the Curry Sauce:

   • Stir in the chicken broth, red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce.

   • Bring the mixture to a simmer and cook for 3–4 minutes to allow the flavors to meld.

4. Add the Coconut Milk:

   • Pour in the coconut milk and stir to combine.

   • Bring the sauce back to a simmer and cook for an additional 5 minutes to thicken slightly.

5. Cook the Shrimp:

   • Add the seasoned shrimp to the skillet.

   • Simmer for 3–4 minutes until the shrimp are pink and cooked through.

6. Finish the Dish:

   • Stir in the lime juice, chopped Thai basil, and cilantro.

   • Taste and adjust seasoning with additional salt or fish sauce if needed.

7. Serve:

   • Serve the curry hot over steamed jasmine rice or cauliflower rice.

   • Garnish with additional fresh herbs and lime wedges if desired.

Nutritional Information (Per Serving, Serves 4)

• Calories: 437 kcal

• Protein: 28 g

• Carbohydrates: 15 g

• Fat: 28 g

• Saturated Fat: 23 g

• Cholesterol: 190 mg

• Sodium: 1,100 mg

• Potassium: 350 mg

• Fiber: 2 g

• Sugar: 6 g