Thai shrimp curry
This Thai shrimp curry features tender shrimp cooked in a creamy coconut milk sauce, enhanced with aromatic curry paste, zesty lime juice, and a touch of brown sugar. It's a quick and flavorful dish that pairs perfectly with steamed rice.
Cook time 10 min
Prep time 15 min
Ingredients:
1 tbsp olive oil32 oz shrimps
2 tbsp curry paste
1 cup coconut milk
2 tbsp lime juice
1 tbsp brown sugar
1/2 cup water
1/2 cup coriander leaves
Thai shrimp curry is a delicious, flavorful dish that brings together the rich and aromatic spices of Thai cuisine. With juicy shrimp, creamy coconut milk, and zesty lime juice, this recipe is sure to be a hit with anyone who loves a balance of savory and tangy flavors. It's quick and easy to prepare, making it perfect for both weeknight dinners and special occasions.
Instructions:
- Peel and devein the shrimp if you haven't already.
- Chop the coriander leaves and set them aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the shrimp to the skillet. Cook them for about 2-3 minutes on each side or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, add 2 tablespoons of curry paste. Cook the paste for about 1 minute to release its flavors.
- Pour in 1 cup of coconut milk and stir well to combine with the curry paste.
- Add 2 tablespoons of lime juice, 1 tablespoon of brown sugar, and 1/2 cup of water. Stir everything together until the sugar is dissolved and the sauce is well mixed.
- Bring the sauce to a gentle simmer, and cook it for about 5 minutes, allowing the flavors to meld together. The sauce should thicken slightly.
- Return the cooked shrimp to the skillet, tossing them in the curry sauce to coat evenly. Allow them to heat through for about 2 minutes.
- Sprinkle the chopped coriander leaves over the top.
- Serve the Thai shrimp curry hot over steamed rice or with your favorite side. Enjoy!
This delicious Thai shrimp curry showcases the perfect combination of succulent shrimp, rich coconut milk, and vibrant spices. The harmony of flavors makes it an irresistible dish for any meal. Serve it over a bed of steamed jasmine rice or alongside some crusty bread to soak up the delightful curry sauce. Enjoy your homemade Thai culinary creation!
Thai shrimp curry FAQ:
Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through. Be careful not to overcook them, as shrimp can become tough.
Yes, you can substitute shrimp with chicken, tofu, or vegetables. Adjust cooking times accordingly: chicken should cook until no longer pink, while tofu and vegetables can be added until heated through.
Store leftover Thai shrimp curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
If you don't have curry paste, you can create a substitute using a mix of spices such as curry powder, ginger, and garlic. However, the flavor will differ from the original recipe.
The curry sauce is done when it has thickened slightly after simmering for about 5 minutes and the flavors have melded together. It should have a rich, creamy texture.
Cooking Tips:
- Use Fresh Ingredients: For the best flavor, use fresh shrimp, freshly squeezed lime juice, and fresh coriander leaves.
- Adjust the Spice Level: If you prefer a spicier curry, add more curry paste or even a few slices of fresh chili. For a milder version, use less curry paste.
- Do Not Overcook the Shrimp: Shrimp cook quickly. Overcooking them can make them tough and rubbery. Keep an eye on them and remove from the heat as soon as they turn pink and opaque.
- Balance the Flavors: Taste the curry before serving and adjust the lime juice, sugar, and curry paste to balance the flavors to your liking.
- Serve Immediately: Thai shrimp curry is best enjoyed hot and fresh. Serve immediately after cooking for the best taste and texture.
Nutrition Facts
4 ServingsCalories 310kcal
Protein 33g
Carbohydrates 10g
Fiber 1.35g
Sugar 6g
Fat 20g
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