Thai shrimp curry
Savor the authentic flavors of Thailand with this delightful Thai shrimp curry recipe. Made with succulent shrimp, rich coconut milk, zesty lime juice, and aromatic curry paste, this dish offers a perfect balance of savory and sweet. Easy and quick to prepare, it's a delicious way to elevate your dinner with exotic taste.
- 29 Apr 2025
- Cook time 10 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 310kcal | 15% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 1.35g | 4% |
| Sugar 6g | 6% |
| Fat | |
| Fat 20g | 23% |
| Saturated 13g | 44% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 190mg | 34% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 4.51mg | 28% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 55ug | 14% |
| Vitamin B12 2.52ug | 105% |
| Vitamin C 4.37mg | 5% |
| Vitamin E 3.14mg | 21% |
| Vitamin K 7ug | 5% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.58mg | 64% |
| Iron, Fe 1.49mg | 14% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 610mg | 49% |
| Potassium, K 430mg | 13% |
| Selenium, Se 70ug | 129% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 2.60mg | 24% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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