This Thai Coconut Shrimp Curry dish is easy to make and the taste is light and awesome.
We were wanting to make a lighter and easier curry. This is now our go to.
I’ve always loved curry of all kinds but this dish is really easy to make and oh so good.
What We Like about this Thai Coconut Shrimp Curry
- It’s fast and easy
it’s not loaded with artery clogging stuff
Fresh and clean flavors
Not a shrimp fan?
This can be made with chicken if your not into seafood.
- 1 pound cooked and frozen shrimp (we used jumbo from (samsclub)
- 2 TBSP Canola Oil
- 1 White onion
- 1 Red and 1 yellow bell peppers
- 1 large Jalapeno (or jalapeno slices)
- 4 TBS Red Curry Paste
- 2 TBS Fish Sauce
- 2.5 TBS brown sugar
- one small canned unsweetened coconut milk
- 2 TBSP cornstarch dissolved in 2 TBSP cold water
- 2-3 TBSP fresh chopped Thai basil for topping
- lime wedges for serving
- half a TBS cyan powder (optional extra for a spicier curry) season to taste
Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too.
Dice onion, cut bell pepper into thin strips and chop, and mince or slice your jalapeno. For a spicier curry, include the jalapeno seeds and use two jalapenos. For a more mild curry remove the seeds and only use one jalapeno or skip entirely.
Heat the oil over medium-high heat in a large pan. Add onion, jalapeno, and bell pepper and cook until softened, approx 4-5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
Over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil. In a small bowl, add 1.5 TBSP cornstarch to 1.5 TBSP cold water and whisk to dissolve. Add to sauce and simmer until thickened, stirring occasionally. Approx 5 minutes.
Pat shrimp dry and add to the sauce along with your cooked veggies. For more al dente vegetables, you can add them at the end if you prefer. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque.
At this point you can taste-test the curry and decide if you'd like more heat (cayenne or red pepper flakes may be added to amp up the spiciness) or extra of any of the ingredients. Sometimes I'll stir in extra red curry paste or add a teeny pinch of salt, to taste.
Top with Thai basil. Serve with jasmine rice or basmati rice or see blog post for more tasty serving suggestions!