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Description
A fast and flavorful Thai coconut curry with shrimp. This 30-minute meal is perfect for busy weeknights, offering exotic Thai flavors with minimal effort.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound large shrimp, peeled and deveined
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1–2 tablespoons red curry paste (adjust to taste)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 cup chicken or vegetable broth
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice, for serving
Instructions
- Heat coconut oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 1-2 minutes per side, until pink. Remove shrimp from skillet and set aside.
- Add onion to the skillet and cook until softened, about 3-4 minutes.
- Add garlic and ginger and cook for 1 minute until fragrant.
- Stir in red curry paste and cook for 1 minute, stirring constantly.
- Pour in coconut milk, fish sauce, brown sugar, and broth. Bring to a simmer, stirring to combine.
- Add bell pepper and broccoli florets. Cook for 5-7 minutes, until vegetables are tender-crisp.
- Return the cooked shrimp to the skillet and stir to coat in the sauce. Heat through for 1-2 minutes.
- Serve immediately over cooked jasmine rice, garnished with fresh cilantro.
Notes
- For a spicier curry, add more red curry paste or a pinch of red pepper flakes.
- Feel free to substitute other vegetables like snap peas, carrots, or spinach.
- Ensure you use full-fat coconut milk for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (curry only)
- Calories: Approx. 350-400 (will vary based on ingredients)
- Sugar: Approx. 8-12g
- Sodium: Approx. 600-800mg
- Fat: Approx. 25-30g
- Saturated Fat: Approx. 20-25g
- Unsaturated Fat: Approx. 5-7g
- Trans Fat: 0g
- Carbohydrates: Approx. 10-15g
- Fiber: Approx. 2-3g
- Protein: Approx. 20-25g
- Cholesterol: Approx. 150-200mg
Keywords: Thai coconut curry, shrimp curry, 30-minute meal, quick dinner, easy recipe, coconut milk, weeknight dinner, healthy meal, flavorful curry