Thai Shrimp Curry Recipe
This Thai shrimp curry recipe is loaded with plump shrimp in a coconut red curry sauce that’s on the table in 30 minutes. A super easy, one pot meal full of amazing flavor!
Servings 6 servings
Calories 312kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1½ pounds shrimp, 21-25 count, cleaned, deveined, tails removed
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons Thai red curry paste
- 1 14-ounce can unsweetened coconut milk, light or full-fat
- 2 tablespoons fish sauce
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup fresh cilantro, chopped, plus extra for garnish
- 2 tablespoons fresh basil, chopped, plus extra for garnish
- 2 limes, zest and juice
- Salt and pepper
- 4 cups cooked rice, any kind you like
- Lime wedges and sliced green onions, for garnish
- Fresno peppers, for garnish
Instructions
- Heat 2 tablespoons of olive oil in large skillet over medium-high heat.
- Add onion, bell pepper, and zucchini. Season vegetables with salt and black pepper. Sauté until vegetables soften, stirring occasionally, about 5 minutes.
- Add garlic, ginger, red curry paste and red pepper flakes. Cook 1-2 minutes until fragrant. Stir in fish sauce and brown sugar.
- Stir in coconut milk. Bring mixture to a boil then reduce to simmer until thickened, stirring occasionally, about 7 minutes,
- Add shrimp to curry sauce. Cook 2-3 minutes until they are just opaque in the center.
- Remove skillet from heat. Stir in cilantro, basil, lime juice and zest. Season with salt and pepper, to taste.
- Garnish with extra cilantro, basil, lime wedges, and sliced green onions. Serve with cooked rice. Enjoy!
Notes
* See post for Recipe Tips and Variations.
Nutrition
Serving: 1 serving | Calories: 312kcal | Carbohydrates: 38g | Protein: 27g | Fat: 6g | Cholesterol: 183mg | Sodium: 614mg | Potassium: 550mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1591IU | Vitamin C: 41mg | Calcium: 117mg