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20-Minute Thai Coconut Shrimp Curry: Flavorful & Fast

Thai Coconut Shrimp Curry
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A quick and flavorful Thai coconut shrimp curry made in just 20 minutes. Perfect for a weeknight meal, this recipe combines succulent shrimp, creamy coconut milk, and aromatic Thai curry paste for a delicious seafood dish.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 pound large shrimp, peeled and deveined
  • 1 red bell pepper, thinly sliced
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons Thai red curry paste (adjust to your spice preference)
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Cooked rice, for serving

Instructions

  1. Heat coconut oil in a large skillet or wok over medium-high heat.
  2. Add shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove shrimp from skillet and set aside.
  3. Add red bell pepper to the skillet and stir-fry for 2-3 minutes until slightly tender.
  4. Stir in Thai red curry paste and cook for 1 minute until fragrant.
  5. Pour in coconut milk, soy sauce, and brown sugar. Bring to a simmer, stirring to combine.
  6. Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for 1-2 minutes until heated through.
  7. Serve immediately over cooked rice, garnished with fresh cilantro.

Notes

  • For a spicier curry, use more Thai red curry paste or add a pinch of red pepper flakes.
  • Feel free to add other vegetables like snap peas, broccoli florets, or bamboo shoots.
  • If you don’t have fresh cilantro, you can use chopped green onions as a garnish.

Nutrition

Find it online: https://whiskdaily.com/thai-coconut-shrimp-curry/