Thai shrimp curry
Indulge in the flavors of Thailand with this mouthwatering Thai shrimp curry recipe! Featuring succulent shrimp, creamy coconut milk, tantalizing curry paste, and a blend of aromatic herbs and spices, this dish is guaranteed to delight your taste buds. Perfectly paired with rice noodles, this curry is a delectable fusion of savory and sweet notes, enhanced by a hint of lime and the heat of red hot chili peppers. Ready in under an hour, it's an ideal meal for any day of the week.
- 08 Mar 2025
- Cook time 23 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Thai shrimp curry is a rich and flavorful dish that brings the aromatic and spicy essence of Thai cuisine into your kitchen. It's a perfect blend of succulent shrimp, creamy coconut milk, and authentic Thai spices, making it a delightful meal that's both exotic and comforting.
Ingredients:
Instructions:
- Cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
- In a large pan or wok, heat a small amount of oil over medium heat.
- Add the shrimps and cook until they turn pink, about 3-4 minutes. Remove the shrimp from the pan and set aside.
- In the same pan, add the finely chopped onion and saute until translucent, about 2 minutes.
- Add the curry paste and stir well to combine with the onions.
- Pour in the chicken gravy and 2 cups of coconut milk. Stir well to combine with the curry paste and onions.
- Add the brown sugar, fish sauce, and lime juice. Stir until the sugar is fully dissolved.
- Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld together.
- Return the cooked shrimp to the pan, followed by the prepared rice noodles.
- Stir gently to coat the shrimp and noodles with the curry sauce.
- Add the sliced red hot chili peppers and roughly chopped coriander leaves. Stir to combine.
- Serve the Thai shrimp curry hot, garnished with additional coriander leaves and lime wedges if desired.
Tips:
- Use fresh shrimp for the best taste. If using frozen shrimp, ensure they are fully thawed and patted dry to avoid excess moisture.
- Adjust the amount of curry paste to control the heat level of the dish. Start with a small amount and add more according to your preference.
- For a richer flavor, use full-fat coconut milk instead of the light version.
- If you prefer a thicker curry, let it simmer for a longer time to reduce the sauce.
- Garnish with fresh coriander leaves and sliced red hot chili peppers just before serving for an added touch of color and flavor.
Thai shrimp curry is not only easy to make but also a sure way to impress your guests with its exotic flavors and inviting aroma. By following the tips provided, you can customize the dish to your liking and make it a regular favorite in your home.
| Nutrition Facts | |
|---|---|
| Serving Size | 530 grams |
| Energy | |
| Calories 550kcal | 28% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 3.62g | 10% |
| Sugar 9g | 9% |
| Fat | |
| Fat 33g | 38% |
| Saturated 24g | 85% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 200mg | 37% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.57mg | 33% |
| Vitamin B9 77ug | 18% |
| Vitamin B12 2.55ug | 106% |
| Vitamin C 33mg | 38% |
| Vitamin E 3.43mg | 23% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.79mg | 88% |
| Iron, Fe 2.84mg | 26% |
| Magnesium, Mg 120mg | 27% |
| Phosphorus, P 710mg | 57% |
| Potassium, K 700mg | 21% |
| Selenium, Se 80ug | 142% |
| Sodium, Na 1180mg | 79% |
| Zinc, Zn 3.26mg | 30% |
| Water | |
| Water 410g | - |
| * 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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