Thai Coconut Shrimp Curry
A delightful and quick-to-prepare curry featuring shrimp, coconut milk, and vibrant spices that bring a taste of Thai cuisine to your table.
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined Fresh shrimp preferred
- 1 tbsp coconut oil For cooking
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 bell pepper, sliced (any color)
- 1 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce (or soy sauce for a vegetarian option)
- 1 tbsp brown sugar
- 1 cup baby spinach Fresh
- 1 Juice of 1 lime For brightness
- to taste Fresh cilantro, for garnish
- as needed Cooked rice, for serving Jasmine or basmati recommended
Instructions
Preparation
- Heat coconut oil in a large skillet over medium heat. Once melted, add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and ginger to the pan. Cook for another minute until fragrant.
- Toss in the sliced bell pepper and cook for about 2-3 minutes until slightly tender.
- Stir in the red curry paste and mix well, allowing the ingredients to absorb the flavors for about 1 minute.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir until everything combines well, and bring the mixture to a gentle simmer.
- Add the shrimp to the skillet and cook for about 4-5 minutes, or until they turn pink and opaque.
- Stir in the baby spinach and lime juice. Cook until the spinach wilts, about 1-2 minutes.
- Taste and adjust seasoning if necessary.
- Remove from heat and garnish with fresh cilantro before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Allow the curry to sit for a few minutes after cooking to let flavors meld together. If making ahead, reheat gently and add a splash of coconut milk to refresh the sauce.