This easy Thai Coconut Shrimp Curry recipe is made with shrimp and vegetables in a rich coconut and curry sauce.
Easy Thai Coconut Shrimp Curry Recipe
This recipe will have your tastebuds clamoring for more, it’s that good. Made with shrimp, coconut milk and exotic curry, the flavor is out of this world.
There are some dishes that I can’t get enough of and this recipe for Coconut Shrimp Curry is one of them.
It offers an exotic take that is rich with curried spice and Thai influences. It’s simply one of the easiest recipes to make for weeknight dining but it also is a showstopper when feeding friends and family.
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You’ll want to sauté the vegetables prior to adding your shrimp. That is because shrimp takes very little time to cook and you don’t want to overcook it.
The coconut sauce is made in a separate saucepan and heated through. I like to add all of my spices, including curry powder, at this time. Heat to boiling.
Then add the sauce to your shrimp and vegetables.
And best of all, there’s plenty of shrimp and vegetables in each spoonful, too.
Serve it up over another Thai favorite: Jasmati Rice. This rice offers floral flavors that pair well with curry dishes like this. Enjoy!
Thai Coconut Shrimp Curry Recipe
- 2 tbsp sesame oil
- 2 cups onions sliced thinly
- 1 cup green onions slices on a diagonal, whites and green
- 1 cup carrots julienne
- 4 oz diced green chiles canned
- 1.5 lb 25/30 frozen raw peeled deveined shrimp
- 13.66 oz Thai Kitchen coconut milk
- 2 tbsp Thai Kitchen green curry paste
- 1/4 cup brown sugar
- 3 tbsp ginger minced
- 2 cloves garlic sliced thinly
- 2 limes 1 juiced, the other sliced in wedges
- 1/4 cups basil chopped finely
- 1/4 cups cilantro chopped finely
- 1 tbsp curry powder Penzeys
- 1 tbsp fish sauce
- Jasmine Rice cooked
In a large frypan, add sesame oil and heat it until lightly rippling.
Add onions (green and yellow), green chiles and carrots to the frypan. Sauté for about five minutes.
Add shrimp and stir well cover and allow to cook, another 5 minutes.
In a saucepan, add the rest of the ingredients, except the Jasmine rice. Heat until the coconut curry sauce broils. Pour carefully over the shrimp and vegetables in the frypan.
Cook for another 5-10 minutes, until the shrimp cook completely.
Remove from the heat and serve over cooked Jasmine rice. Enjoy!