Description
A creamy, spicy, and forgiving Thai-inspired coconut shrimp curry that comes together in just 30 minutes using frozen shrimp and pantry staples. Perfect for busy weeknights, this one-skillet meal is budget-friendly and customizable to your heat preference.
Ingredients
Scale
- 2–3 tablespoons Red Curry Paste (e.g., Maesri brand)
- 2 cans (400ml each) Full-fat Coconut Milk
- 1.5 pounds (700g) Frozen Shrimp, peeled and deveined
- 1 cup (240ml) Low-sodium Chicken Broth (or Vegetable Broth)
- 1 medium Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 2 tablespoons Fish Sauce
- 2 teaspoons Palm Sugar (or dark brown sugar)
- 2 tablespoons Fresh Lime Juice
- 1 medium Red Bell Pepper, sliced
- ½ cup (75g) Bamboo Shoots, sliced (optional)
- 2 cups (400g) Jasmine Rice, uncooked
- ½ cup Fresh Cilantro, chopped
- 1 tablespoon Sesame Seeds
Instructions
- Prep ingredients: Chop onion, mince garlic, slice bell pepper, and grate ginger. Thaw shrimp under cold water and pat them completely dry with paper towels.
- Cook rice: Rinse jasmine rice until water runs clear. Cook in a rice cooker or pot with a 1:1.5 rice-to-water ratio. Simmer for 15 minutes, then let sit covered for 5 minutes before fluffing.
- Bloom paste: Heat 1 tablespoon of thick coconut cream from a can in a large skillet over medium heat. Add red curry paste and stir constantly for 2-3 minutes until fragrant.
- Build sauce: Add diced onion to the skillet and cook for 2 minutes until softened. Add garlic and ginger, cooking for 1 minute until fragrant. Pour in remaining coconut milk and chicken broth. Stir in fish sauce and palm sugar. Simmer for 3-4 minutes.
- Add shrimp and veggies: Add sliced bell pepper and bamboo shoots, cooking for 2 minutes. Add the dried shrimp and cook for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
- Finish: Remove skillet from heat. Stir in fresh lime juice. Taste and adjust seasoning with more fish sauce, sugar, or lime as needed.
- Serve: Serve immediately over fluffy jasmine rice. Garnish with fresh cilantro, toasted sesame seeds, and lime wedges.
Notes
Pat shrimp dry before cooking to ensure they sear rather than steam. Bloom the curry paste in coconut cream to unlock flavors. Use full-fat coconut milk for a creamy texture. Adjust spice level by varying the amount of curry paste. This recipe freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup curry with 1/2
- Calories: 480
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: coconut shrimp curry, thai curry, weeknight dinner, 30 minute meals, one pot dinner, frozen shrimp recipes, thai food, creamy curry, easy dinner