Easy Thai Shrimp Curry
If you’re looking to impress your family or friends with a dish that packs a punch of flavor, look no further than this Easy Thai Shrimp Curry. This vibrant and aromatic meal combines tender shrimp with a creamy coconut milk sauce, infused with the distinctive taste of Thai red curry paste. It’s a quick and satisfying dish that can be whipped up in under 30 minutes, making it perfect for busy weeknights or a special weekend dinner. Let’s dive into why this recipe stands out and how you can create this mouthwatering dish in your own kitchen.
Why This Easy Thai Shrimp Curry Stands Out
This Easy Thai Shrimp Curry is not just another shrimp dish; it’s a celebration of flavors and textures that transport your taste buds straight to Southeast Asia. The combination of shrimp, a rich coconut sauce, and fresh herbs creates a dish that is both comforting and exciting. What makes this recipe particularly appealing is its simplicity. With just a handful of ingredients and easy-to-follow steps, you can create a restaurant-quality meal at home. Plus, it’s versatile—feel free to customize it with your favorite vegetables or serve it over rice for a complete meal.
Gather These Ingredients
To prepare this Easy Thai Shrimp Curry, you will need the following ingredients:
- 1 pound uncooked shrimp (31-40/pound size, thawed and peeled, tails can be removed if desired)
- 1/2 tablespoon olive oil
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 3 heaped tablespoons Thai red curry paste
- 1 cup chicken broth
- 1/2 tablespoon fish sauce
- 1 (13.5 ounces) can full-fat coconut milk
- 1/2 red bell pepper (chopped)
- Lime juice (to taste)
- Salt & pepper (to taste)
- 1 handful fresh cilantro (chopped)
- 1 handful fresh basil (chopped or torn)
- Scallions (chopped, to taste)
What’s in the Gear List
To make your cooking experience smooth and enjoyable, here’s what you’ll need:
- Large skillet or wok – for sautéing ingredients and simmering the curry.
- Cutting board and knife – for chopping vegetables and herbs.
- Measuring spoons – for accurate ingredient measurements.
- Wooden spoon or spatula – for stirring the curry.
Easy Thai Shrimp Curry, Made Easy
Now, let’s get cooking! Follow these simple steps to create your Easy Thai Shrimp Curry.
Step 1: Sauté the Aromatics
Heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
Step 2: Add the Curry Paste
Stir in the Thai red curry paste and cook it with the onions and garlic for about 2 minutes. This step helps to release the flavors of the paste and infuses the oil with its rich aroma.
Step 3: Incorporate the Liquids
Pour in the chicken broth and the full-fat coconut milk. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.
Step 4: Add the Shrimp and Vegetables
Once the sauce is simmering, add the thawed shrimp and chopped red bell pepper to the skillet. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp to keep them tender.
Step 5: Season and Finish
Add the fish sauce, lime juice, salt, and pepper to taste. Stir in the fresh cilantro and basil just before serving to maintain their vibrant flavors and colors.
Step 6: Serve and Enjoy
Ladle the Easy Thai Shrimp Curry into bowls and top with chopped scallions. Serve it over steamed rice or enjoy it as is for a lighter option.
Seasonal Adaptations
This Easy Thai Shrimp Curry is quite versatile and can be easily adapted based on the seasons. Consider the following options:
- Spring: Add in fresh asparagus or snap peas for a crunchy texture.
- Summer: Incorporate sliced zucchini or corn for a sweet and fresh flavor.
- Fall: Use butternut squash or pumpkin puree for a creamier consistency.
- Winter: Include hearty vegetables like kale or spinach for added nutrition.
Frequent Missteps to Avoid
Cooking can sometimes lead to unexpected results. Here are some common pitfalls to watch out for:
- Overcooking the shrimp: Shrimp cooks quickly, so keep an eye on them to ensure they remain tender and juicy.
- Not adjusting the spice level: Depending on your preference, feel free to add more or less curry paste to suit your taste.
- Skipping the fresh herbs: Fresh cilantro and basil are essential for brightening the dish, so don’t omit them!
- Using low-fat coconut milk: For the richest flavor and creaminess, stick with full-fat coconut milk.
Keep-It-Fresh Plan
To keep your Easy Thai Shrimp Curry fresh and delicious, consider the following tips:
- Store leftovers: Place any leftover curry in an airtight container in the refrigerator for up to 2-3 days.
- Reheat gently: When reheating, do so over low heat to avoid toughening the shrimp.
- Freeze for later: You can freeze the curry without the shrimp, then add fresh shrimp when you’re ready to serve.
- Fresh herbs: For the best flavor, add fresh herbs just before serving instead of during cooking if you plan on storing leftovers.
Ask the Chef
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. It’s best to thaw them in the refrigerator overnight or under cold running water for quicker results.
What can I substitute for fish sauce?
If you prefer not to use fish sauce, you can substitute it with soy sauce or a mixture of soy sauce and a splash of lime juice to mimic the salty and tangy flavors.
Can I make this curry vegetarian or vegan?
Absolutely! To make a vegetarian version, substitute the shrimp with tofu or chickpeas and use vegetable broth instead of chicken broth. You can still enjoy the richness of coconut milk!
What should I serve with this shrimp curry?
This Easy Thai Shrimp Curry pairs wonderfully with steamed jasmine rice, coconut rice, or even quinoa for a healthy twist. You can also serve it alongside a simple cucumber salad for a refreshing contrast.
Bring It to the Table
Now that you’ve mastered the art of making this Easy Thai Shrimp Curry, it’s time to bring it to the table and enjoy! Impress your loved ones with this flavorful dish that not only looks beautiful but tastes incredible. The combination of tender shrimp, creamy coconut milk, and aromatic spices will surely become a favorite in your home. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to satisfy and delight. So, gather your ingredients, follow the steps, and get ready to indulge in a delightful culinary adventure that’s just a few minutes away!
Easy Thai Shrimp Curry
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
- Stir in the Thai red curry paste and cook it with the onions and garlic for about 2 minutes.
- Pour in the chicken broth and the full-fat coconut milk. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.
- Once the sauce is simmering, add the thawed shrimp and chopped red bell pepper to the skillet. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
- Add the fish sauce, lime juice, salt, and pepper to taste. Stir in the fresh cilantro and basil just before serving.
- Ladle the Easy Thai Shrimp Curry into bowls and top with chopped scallions. Serve it over steamed rice or enjoy it as is.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheat gently over low heat to avoid toughening the shrimp.
- You can freeze the curry without the shrimp, then add fresh shrimp when ready to serve.
