![For a quick and tasty Thai Coconut Curry Shrimp, here is what you need: - 1 lb (450g) shrimp, peeled and deveined - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1 red bell pepper, sliced - 1 cup snap peas - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons vegetable oil - 1 tablespoon lime juice - Fresh cilantro, for garnish - Cooked jasmine rice, for serving These ingredients form the base of a rich and creamy dish. The shrimp will soak up the flavors from the coconut milk and red curry paste, giving you a hearty meal. The snap peas and red bell pepper add a nice crunch and color to your plate. I always choose fresh ingredients. They make a big difference in taste. Each item plays a role in balancing the sweet, salty, and spicy notes of the dish. You can find most of these ingredients in your local grocery store. If you want to explore more, check out the Full Recipe to create a perfect dinner. First, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once it's hot, add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté these for about 1 minute. You want to smell the rich aroma that fills your kitchen. Next, stir in 2 tablespoons of red curry paste. Cook this for another 1-2 minutes. This step helps the flavors deepen and blend together nicely. Now, slowly pour in 1 can of coconut milk while stirring the mixture. This creamy milk adds richness to your curry. Then, add 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and 1 tablespoon of lime juice. Stir well until the sugar dissolves completely. Bring this mix to a gentle simmer. Add in 1 sliced red bell pepper and 1 cup of snap peas. Cook these for about 3-4 minutes until they are tender. Then, it's time to add 1 pound of peeled and deveined shrimp. Cook the shrimp for an additional 3-5 minutes. They should turn pink and be fully cooked. Remove the skillet from heat and taste your curry. You can adjust the flavor with more fish sauce or lime juice if needed. Serve your delicious curry over cooked jasmine rice and sprinkle fresh cilantro on top for a bright finish. For the complete recipe, check the Full Recipe section above. Enjoy your flavorful weeknight dinner! To create a true Thai dish, fresh spices and herbs are key. Fresh ingredients give your curry a vibrant taste. Dried herbs can’t match the flavor of fresh ones. I always choose fresh ginger, garlic, and herbs like cilantro. Balancing flavors is crucial in Thai cooking. You want sweet, salty, and sour. The brown sugar gives sweetness, while fish sauce adds salt. Lime juice brings a nice tang. Taste as you go, and adjust these elements to suit your palate. Cooking shrimp perfectly is vital. Shrimp cook fast, so watch them closely. They are done when they turn pink and curl up. Overcooking makes them tough, so avoid that at all costs. Sautéing vegetables right is also important. Start with garlic and ginger for flavor. Cook them in hot oil for just a minute before adding other veggies. This way, you get the best taste from the start. Don’t crowd the pan; it can steam the veggies instead of sautéing them. For a full experience, follow the Full Recipe for a delicious meal. {{image_2}} If you want to make this dish vegetarian or vegan, you can easily swap the shrimp. Firm tofu is a great choice. It absorbs flavors well and gives a nice texture. Just cut the tofu into cubes and sauté it until golden before adding it to the curry. For gluten-free options, be careful with your sauces. Many soy sauces contain gluten. Look for gluten-free soy sauce or tamari. Fish sauce often has gluten too, so check the label or find a gluten-free version. You can change up the veggies in this dish to suit your taste. Try adding broccoli, carrots, or zucchini. Each vegetable brings its own flavor and texture. Just remember to cut them into similar sizes for even cooking. Do you like it spicy? You can adjust the heat by using more or less red curry paste. Adding a bit of fresh chili or chili flakes can also give it a kick. If you prefer a milder dish, reduce the curry paste and add more coconut milk to balance the flavors. For the full recipe, check out the detailed steps and ingredients list! To store your Thai Coconut Curry Shrimp, let it cool first. This helps keep the shrimp tender. Place the shrimp in an airtight container. You can also use a glass jar with a lid. Make sure to seal it well. Keep your leftovers in the fridge for up to three days. The best way to reheat your curry is on the stove. Pour it into a skillet and heat over low to medium heat. Stir often. This keeps the shrimp from getting rubbery. You can also use a microwave. Heat it in short intervals. Stir between each interval for even heating. Add a splash of water or coconut milk if it seems dry. This will help keep the dish flavorful. Enjoy your delicious meal again! For the complete recipe, click [Full Recipe]. How to make Thai Coconut Curry Shrimp from scratch? To make Thai Coconut Curry Shrimp from scratch, gather fresh ingredients. You will need shrimp, coconut milk, and red curry paste. Start by heating vegetable oil in a skillet. Sauté minced garlic and grated ginger until fragrant. Then stir in the red curry paste. After that, pour in the coconut milk and mix well. Add fish sauce, brown sugar, and lime juice. Next, bring it to a simmer. Toss in sliced bell pepper and snap peas. Cook until tender, then add the shrimp. Cook until the shrimp turn pink. Serve it over jasmine rice for a complete meal. For exact amounts and steps, check the Full Recipe. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just remember to thaw them first. Place frozen shrimp in the fridge overnight or run them under cold water. Once thawed, peel and devein them if needed. Using thawed shrimp will help them cook evenly. This way, you still get that delicious flavor and texture. What are the best side dishes to serve with Thai Coconut Curry Shrimp? The best side dishes for Thai Coconut Curry Shrimp include jasmine rice, which soaks up the sauce. You can also serve it with a fresh salad or steamed vegetables. Another great option is Thai spring rolls. They add a nice crunch to your meal. For a light touch, consider serving with lime wedges and fresh cilantro. This adds freshness and color to your plate. This blog post covered how to make Thai Coconut Curry Shrimp. You learned the key ingredients, prep steps, and cooking methods to create a delicious dish. We also explored tips for authentic flavors, storage advice, and ways to customize the recipe to fit your needs. Remember, using fresh ingredients matters, and adjusting spice levels can make a big difference. Enjoy experimenting with this recipe to find your perfect taste!](https://recipesure.com/wp-content/uploads/2025/06/801d0db8-e65c-4a24-86fc-46fc7665fd90.webp)
Ready to spice up your weeknight dinner? Thai Coconut Curry Shrimp is the perfect dish for you! This flavorful meal combines shrimp, coconut milk, and fresh veggies in a rich, creamy sauce that’s easy to make. In this blog post, I’ll guide you through the simple steps and tips to create a delicious dinner that will impress your family or friends. Let’s get cooking!
Ingredients
For a quick and tasty Thai Coconut Curry Shrimp, here is what you need:
– 1 lb (450g) shrimp, peeled and deveined
– 1 can (13.5 oz) coconut milk
– 2 tablespoons red curry paste
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 1 red bell pepper, sliced
– 1 cup snap peas
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons vegetable oil
– 1 tablespoon lime juice
– Fresh cilantro, for garnish
– Cooked jasmine rice, for serving
These ingredients form the base of a rich and creamy dish. The shrimp will soak up the flavors from the coconut milk and red curry paste, giving you a hearty meal. The snap peas and red bell pepper add a nice crunch and color to your plate.
I always choose fresh ingredients. They make a big difference in taste. Each item plays a role in balancing the sweet, salty, and spicy notes of the dish. You can find most of these ingredients in your local grocery store. If you want to explore more, check out the Full Recipe to create a perfect dinner.
Step-by-Step Instructions
Preparation Steps
First, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once it’s hot, add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté these for about 1 minute. You want to smell the rich aroma that fills your kitchen. Next, stir in 2 tablespoons of red curry paste. Cook this for another 1-2 minutes. This step helps the flavors deepen and blend together nicely.
Cooking Process
Now, slowly pour in 1 can of coconut milk while stirring the mixture. This creamy milk adds richness to your curry. Then, add 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and 1 tablespoon of lime juice. Stir well until the sugar dissolves completely. Bring this mix to a gentle simmer.
Add in 1 sliced red bell pepper and 1 cup of snap peas. Cook these for about 3-4 minutes until they are tender. Then, it’s time to add 1 pound of peeled and deveined shrimp. Cook the shrimp for an additional 3-5 minutes. They should turn pink and be fully cooked.
Remove the skillet from heat and taste your curry. You can adjust the flavor with more fish sauce or lime juice if needed. Serve your delicious curry over cooked jasmine rice and sprinkle fresh cilantro on top for a bright finish. For the complete recipe, check the Full Recipe section above. Enjoy your flavorful weeknight dinner!
Tips & Tricks
Achieving Authentic Thai Flavors
To create a true Thai dish, fresh spices and herbs are key. Fresh ingredients give your curry a vibrant taste. Dried herbs can’t match the flavor of fresh ones. I always choose fresh ginger, garlic, and herbs like cilantro.
Balancing flavors is crucial in Thai cooking. You want sweet, salty, and sour. The brown sugar gives sweetness, while fish sauce adds salt. Lime juice brings a nice tang. Taste as you go, and adjust these elements to suit your palate.
Cooking Techniques
Cooking shrimp perfectly is vital. Shrimp cook fast, so watch them closely. They are done when they turn pink and curl up. Overcooking makes them tough, so avoid that at all costs.
Sautéing vegetables right is also important. Start with garlic and ginger for flavor. Cook them in hot oil for just a minute before adding other veggies. This way, you get the best taste from the start. Don’t crowd the pan; it can steam the veggies instead of sautéing them. For a full experience, follow the Full Recipe for a delicious meal.
Variations
Adapting to Dietary Preferences
If you want to make this dish vegetarian or vegan, you can easily swap the shrimp. Firm tofu is a great choice. It absorbs flavors well and gives a nice texture. Just cut the tofu into cubes and sauté it until golden before adding it to the curry.
For gluten-free options, be careful with your sauces. Many soy sauces contain gluten. Look for gluten-free soy sauce or tamari. Fish sauce often has gluten too, so check the label or find a gluten-free version.
Customizing Ingredients
You can change up the veggies in this dish to suit your taste. Try adding broccoli, carrots, or zucchini. Each vegetable brings its own flavor and texture. Just remember to cut them into similar sizes for even cooking.
Do you like it spicy? You can adjust the heat by using more or less red curry paste. Adding a bit of fresh chili or chili flakes can also give it a kick. If you prefer a milder dish, reduce the curry paste and add more coconut milk to balance the flavors.
For the full recipe, check out the detailed steps and ingredients list!
Storage Info
Storing Leftovers
To store your Thai Coconut Curry Shrimp, let it cool first. This helps keep the shrimp tender. Place the shrimp in an airtight container. You can also use a glass jar with a lid. Make sure to seal it well. Keep your leftovers in the fridge for up to three days.
Reheating Instructions
The best way to reheat your curry is on the stove. Pour it into a skillet and heat over low to medium heat. Stir often. This keeps the shrimp from getting rubbery. You can also use a microwave. Heat it in short intervals. Stir between each interval for even heating. Add a splash of water or coconut milk if it seems dry. This will help keep the dish flavorful. Enjoy your delicious meal again! For the complete recipe, click [Full Recipe].
FAQs
Common Questions
How to make Thai Coconut Curry Shrimp from scratch?
To make Thai Coconut Curry Shrimp from scratch, gather fresh ingredients. You will need shrimp, coconut milk, and red curry paste. Start by heating vegetable oil in a skillet. Sauté minced garlic and grated ginger until fragrant. Then stir in the red curry paste. After that, pour in the coconut milk and mix well. Add fish sauce, brown sugar, and lime juice. Next, bring it to a simmer. Toss in sliced bell pepper and snap peas. Cook until tender, then add the shrimp. Cook until the shrimp turn pink. Serve it over jasmine rice for a complete meal. For exact amounts and steps, check the Full Recipe.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just remember to thaw them first. Place frozen shrimp in the fridge overnight or run them under cold water. Once thawed, peel and devein them if needed. Using thawed shrimp will help them cook evenly. This way, you still get that delicious flavor and texture.
What are the best side dishes to serve with Thai Coconut Curry Shrimp?
The best side dishes for Thai Coconut Curry Shrimp include jasmine rice, which soaks up the sauce. You can also serve it with a fresh salad or steamed vegetables. Another great option is Thai spring rolls. They add a nice crunch to your meal. For a light touch, consider serving with lime wedges and fresh cilantro. This adds freshness and color to your plate.
This blog post covered how to make Thai Coconut Curry Shrimp. You learned the key ingredients, prep steps, and cooking methods to create a delicious dish. We also explored tips for authentic flavors, storage advice, and ways to customize the recipe to fit your needs. Remember, using fresh ingredients matters, and adjusting spice levels can make a big difference. Enjoy experimenting with this recipe to find your perfect taste!
![For a quick and tasty Thai Coconut Curry Shrimp, here is what you need: - 1 lb (450g) shrimp, peeled and deveined - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1 red bell pepper, sliced - 1 cup snap peas - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons vegetable oil - 1 tablespoon lime juice - Fresh cilantro, for garnish - Cooked jasmine rice, for serving These ingredients form the base of a rich and creamy dish. The shrimp will soak up the flavors from the coconut milk and red curry paste, giving you a hearty meal. The snap peas and red bell pepper add a nice crunch and color to your plate. I always choose fresh ingredients. They make a big difference in taste. Each item plays a role in balancing the sweet, salty, and spicy notes of the dish. You can find most of these ingredients in your local grocery store. If you want to explore more, check out the Full Recipe to create a perfect dinner. First, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once it's hot, add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté these for about 1 minute. You want to smell the rich aroma that fills your kitchen. Next, stir in 2 tablespoons of red curry paste. Cook this for another 1-2 minutes. This step helps the flavors deepen and blend together nicely. Now, slowly pour in 1 can of coconut milk while stirring the mixture. This creamy milk adds richness to your curry. Then, add 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and 1 tablespoon of lime juice. Stir well until the sugar dissolves completely. Bring this mix to a gentle simmer. Add in 1 sliced red bell pepper and 1 cup of snap peas. Cook these for about 3-4 minutes until they are tender. Then, it's time to add 1 pound of peeled and deveined shrimp. Cook the shrimp for an additional 3-5 minutes. They should turn pink and be fully cooked. Remove the skillet from heat and taste your curry. You can adjust the flavor with more fish sauce or lime juice if needed. Serve your delicious curry over cooked jasmine rice and sprinkle fresh cilantro on top for a bright finish. For the complete recipe, check the Full Recipe section above. Enjoy your flavorful weeknight dinner! To create a true Thai dish, fresh spices and herbs are key. Fresh ingredients give your curry a vibrant taste. Dried herbs can’t match the flavor of fresh ones. I always choose fresh ginger, garlic, and herbs like cilantro. Balancing flavors is crucial in Thai cooking. You want sweet, salty, and sour. The brown sugar gives sweetness, while fish sauce adds salt. Lime juice brings a nice tang. Taste as you go, and adjust these elements to suit your palate. Cooking shrimp perfectly is vital. Shrimp cook fast, so watch them closely. They are done when they turn pink and curl up. Overcooking makes them tough, so avoid that at all costs. Sautéing vegetables right is also important. Start with garlic and ginger for flavor. Cook them in hot oil for just a minute before adding other veggies. This way, you get the best taste from the start. Don’t crowd the pan; it can steam the veggies instead of sautéing them. For a full experience, follow the Full Recipe for a delicious meal. {{image_2}} If you want to make this dish vegetarian or vegan, you can easily swap the shrimp. Firm tofu is a great choice. It absorbs flavors well and gives a nice texture. Just cut the tofu into cubes and sauté it until golden before adding it to the curry. For gluten-free options, be careful with your sauces. Many soy sauces contain gluten. Look for gluten-free soy sauce or tamari. Fish sauce often has gluten too, so check the label or find a gluten-free version. You can change up the veggies in this dish to suit your taste. Try adding broccoli, carrots, or zucchini. Each vegetable brings its own flavor and texture. Just remember to cut them into similar sizes for even cooking. Do you like it spicy? You can adjust the heat by using more or less red curry paste. Adding a bit of fresh chili or chili flakes can also give it a kick. If you prefer a milder dish, reduce the curry paste and add more coconut milk to balance the flavors. For the full recipe, check out the detailed steps and ingredients list! To store your Thai Coconut Curry Shrimp, let it cool first. This helps keep the shrimp tender. Place the shrimp in an airtight container. You can also use a glass jar with a lid. Make sure to seal it well. Keep your leftovers in the fridge for up to three days. The best way to reheat your curry is on the stove. Pour it into a skillet and heat over low to medium heat. Stir often. This keeps the shrimp from getting rubbery. You can also use a microwave. Heat it in short intervals. Stir between each interval for even heating. Add a splash of water or coconut milk if it seems dry. This will help keep the dish flavorful. Enjoy your delicious meal again! For the complete recipe, click [Full Recipe]. How to make Thai Coconut Curry Shrimp from scratch? To make Thai Coconut Curry Shrimp from scratch, gather fresh ingredients. You will need shrimp, coconut milk, and red curry paste. Start by heating vegetable oil in a skillet. Sauté minced garlic and grated ginger until fragrant. Then stir in the red curry paste. After that, pour in the coconut milk and mix well. Add fish sauce, brown sugar, and lime juice. Next, bring it to a simmer. Toss in sliced bell pepper and snap peas. Cook until tender, then add the shrimp. Cook until the shrimp turn pink. Serve it over jasmine rice for a complete meal. For exact amounts and steps, check the Full Recipe. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just remember to thaw them first. Place frozen shrimp in the fridge overnight or run them under cold water. Once thawed, peel and devein them if needed. Using thawed shrimp will help them cook evenly. This way, you still get that delicious flavor and texture. What are the best side dishes to serve with Thai Coconut Curry Shrimp? The best side dishes for Thai Coconut Curry Shrimp include jasmine rice, which soaks up the sauce. You can also serve it with a fresh salad or steamed vegetables. Another great option is Thai spring rolls. They add a nice crunch to your meal. For a light touch, consider serving with lime wedges and fresh cilantro. This adds freshness and color to your plate. This blog post covered how to make Thai Coconut Curry Shrimp. You learned the key ingredients, prep steps, and cooking methods to create a delicious dish. We also explored tips for authentic flavors, storage advice, and ways to customize the recipe to fit your needs. Remember, using fresh ingredients matters, and adjusting spice levels can make a big difference. Enjoy experimenting with this recipe to find your perfect taste!](https://recipesure.com/wp-content/uploads/2025/06/801d0db8-e65c-4a24-86fc-46fc7665fd90-250x250.webp)