Description
A fast, flavorful, and comforting weeknight dinner that balances sweet, salty, and spicy notes with rich coconut milk and tender shrimp.
Ingredients
Scale
- 2–3 tablespoons red curry paste (e.g., Mae Ploy or Maesri)
- 1 can (13.5 oz) full-fat coconut milk (e.g., Chaokoh or Aroy-D)
- 1 lb large shrimp (21/25 count), peeled and deveined
- 1–2 tablespoons fish sauce (e.g., Red Boat)
- 1 tablespoon palm sugar (or brown/coconut sugar)
- Juice of 1–2 fresh limes
- 1 tablespoon neutral oil (e.g., avocado or vegetable oil)
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Vegetables: bell peppers, snap peas, baby corn, broccoli, or zucchini, chopped into bite-sized pieces
- Fresh Thai basil or sweet basil, chopped
Instructions
- Prep ingredients: Peel and devein shrimp, pat dry, chop vegetables, mince garlic, grate ginger, and measure lime juice.
- Heat oil in a wok or large skillet over medium heat. Add red curry paste and stir constantly for 1-2 minutes until fragrant and slightly darkened.
- Pour in the thick coconut cream from the top of the can and stir into the paste. Simmer for 1 minute until the sauce turns vibrant orange-red.
- Add the remaining coconut milk, fish sauce, and palm sugar. Stir until sugar dissolves. Taste and adjust seasoning if needed. Bring to a gentle simmer.
- Add harder vegetables (like bell peppers or broccoli) and cook for 3-4 minutes until slightly softened.
- Push vegetables to the side, add shrimp to the center, and let sear for 1 minute. Stir into the sauce and cook for 2-3 minutes until shrimp are pink and opaque.
- Remove from heat. Stir in fresh lime juice and basil.
- Serve immediately over jasmine rice or with crusty bread.
Notes
Pat shrimp dry to ensure searing rather than steaming. Fry the curry paste first to release essential oils and remove raw taste. Use full-fat coconut milk for a rich texture. Add lime juice at the end to preserve brightness. Adjust spice level by varying the amount of curry paste.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 28
- Saturated Fat: 18
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
Keywords: Thai curry, shrimp curry, coconut milk, weeknight dinner, easy recipe, seafood, spicy, creamy