Experience the rich and vibrant flavors of Thailand with this Shrimp in Thai Coconut Curry Sauce recipe. Combining succulent jumbo shrimp with a creamy and aromatic coconut curry sauce, this dish is both easy to prepare and incredibly satisfying. Perfect for a quick weeknight dinner or a special occasion, this recipe brings the essence of Thai cuisine to your table. Follow these steps to create a delicious and exotic meal.
Ingredients:
- 1 pound jumbo shrimp, peeled and deveined, tail on
- 4 tablespoons vegetable oil, divided
- 2 cloves garlic, minced or pressed
- ¼ teaspoon kosher salt
- ¼ teaspoon red chili flakes
- ½ onion, peeled and sliced
- ½ red bell pepper, seeded and sliced
- ½ an orange bell pepper, deseeded and cut into slices
- ½ a yellow bell pepper, deseeded and sliced
- 1 cup coconut milk
- 4-6 tablespoons high quality fish sauce (start with 4 tablespoons and add more to taste)
- 2 tablespoons peanut butter
- 2 tablespoons red curry paste
- 2 tablespoons lime juice (about ½ large lime, juiced)
- 1 tablespoon brown sugar
- 2 teaspoons ground ginger
- 2 tablespoons basil leaves, chopped
- 2 tablespoons cilantro, chopped
- 1 green onion, chopped
- Red jalapeno pepper, thinly sliced (optional)
Instructions:
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season the shrimp with kosher salt.
- Cook the Shrimp: In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and cook for about 2 minutes on each side until they turn pink and are cooked through.
- Sauté the Aromatics: In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and red chili flakes, and sauté for about 1 minute until fragrant.
- Cook the Vegetables: Add the sliced onion, red bell pepper, orange bell pepper, and yellow bell pepper to the skillet Cook for approximately 5-7 minutes until the vegetables are tender yet still crisp.
- Prepare the Curry Sauce: Reduce the heat to medium and add the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar, and ground ginger to the skillet. Mix thoroughly and allow the sauce to simmer for around 5 minutes, or until it begins to thicken.
- Top of Form
- Bottom of Form
- Combine and Simmer: Return the cooked shrimp to the skillet, stirring to coat them with the curry sauce. Let the mixture simmer for an additional 3-4 minutes until the shrimp are heated through and the flavors have melded together.
- Add Fresh Herbs: Stir in the chopped basil leaves, cilantro, and green onion. If using, add the thinly sliced red jalapeno pepper for an extra kick of heat.
- Serve: Transfer the shrimp and curry sauce to a serving dish. Serve hot over steamed rice or with noodles, garnished with additional fresh herbs if desired.
Conclusion:
This Shrimp in Thai Coconut Curry Sauce is a delightful blend of rich flavors and fresh ingredients, making it a perfect choice for a flavorful and exotic meal. The creamy coconut milk and aromatic curry sauce pair beautifully with the tender shrimp and crisp vegetables, creating a dish that’s both satisfying and delicious. Enjoy this taste of Thailand with your family and friends for a memorable dining experience!