Thai Coconut Shrimp Curry Recipe
You have never had a homecooked dish of Thai Coconut Shrimp Curry this good! With a coconut curry sauce and succulent shrimp, this recipe is so delicious and beyond easy to make.
Servings: 4 servings
Ingredients
- 1 pound raw shrimp thawed
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 red bell pepper sliced
- 1 large jalapeño (or more to taste), sliced
- 14 ounces canned coconut milk unsweetened
- 3 tablespoons red curry paste
- 1 1/2 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 2 tablespoons fresh cilantro for topping
- lime wedges for serving
Instructions
- Thaw frozen shrimp. Rinse, peel, and clean shrimp before anything else.
- In a large pan, heat oil over medium heat. Sauté onion, jalapeno, and bell pepper until softened (about 4 to 5 minutes). Remove veggies with a slotted spoon and set them aside in a bowl.
- Add coconut milk, red curry paste, fish sauce, and brown sugar to the pan and heat over medium heat. Whisk everything together and bring it to a boil.
- In a small bowl, dissolve the cornstarch in water with a whisk. Add to sauce and simmer until thickened. Stir occasionally and cook for about 5 minutes.
- Gently pat shrimp dry and add to the sauce. Add in veggies and simmer until shrimp are fully cooked.
- Taste your curry and adjust seasonings if desired. Garnish with cilantro and serve alongside steamed rice.