Coconut Curry Shrimp
Succulent shrimp simmered in a fragrant coconut curry sauce with bell peppers, tomatoes, and fresh basil.
Details
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- Fresh basil leaves
- Steamed jasmine rice, for serving
Instructions
- 1
Heat a splash of oil in a large skillet. Add red curry paste and cook 30 seconds until fragrant.
- 2
Pour in coconut milk and stir until smooth. Add garlic, fish sauce, and brown sugar.
- 3
Add bell pepper and cherry tomatoes. Simmer 5 minutes until peppers soften.
- 4
Add shrimp and cook 3-4 minutes until pink and just cooked through.
- 5
Squeeze in lime juice and scatter with fresh basil.
- 6
Serve over steamed jasmine rice.
About This Recipe
The vibrant tapestry of Thai cuisine truly shines in a dish like Coconut Curry Shrimp, a testament to the country's mastery of balancing robust flavors. This quick-cooking marvel is deeply rooted in the culinary traditions of coastal Thailand, where fresh seafood and an abundance of coconuts converge to create incredibly aromatic and satisfying meals. What makes this particular recipe so special is its elegant simplicity: succulent shrimp are briefly simmered in a rich, creamy coconut milk base, infused with the piquant warmth of red curry paste, the salty depth of fish sauce, and a touch of sweetness from brown sugar. The addition of bright bell peppers, juicy cherry tomatoes, and the indispensable fragrance of fresh basil elevates it from a mere curry to a symphony of tastes and textures. The key technique here is the delicate handling of the shrimp, ensuring they are cooked just until pink and opaque to retain their tenderness, preventing the rubbery texture of overcooked seafood. While quality ingredients are paramount, don't shy away from experimenting with the heat level of your curry paste or adding other quick-cooking vegetables like snow peas or bamboo shoots. Best enjoyed piping hot over a bed of fluffy jasmine rice, this dish is a comforting journey for the palate.
Tips & Tricks
- • To ensure perfectly tender shrimp, add them in the last few minutes of cooking. Shrimp cook very quickly, turning pink and opaque in just 2-3 minutes; remove from heat as soon as they're done to prevent them from becoming rubbery.
- • For a delightful variation, consider swapping red curry paste for green curry paste for a different flavor profile, or introduce other vegetables like snap peas, broccoli florets, or even some thinly sliced bamboo shoots.
- • While curries often taste better the next day, shrimp can get tough when reheated. If making ahead, gently reheat on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce, and avoid boiling.
- • Complement this rich curry with a simple, refreshing side like a quick cucumber salad dressed with lime and a hint of sugar, or a sprinkle of toasted peanuts for added crunch and texture.
Nutrition Facts
Per serving (approximate)