Description
Experience a comforting bowl of Easy Thai Shrimp Curry, where succulent shrimp meet aromatic spices and creamy coconut milk for an unforgettable meal.
Ingredients
Scale
- 1 lb large shrimp (deveined)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers (sliced, mixed colors)
- 1/4 cup fresh basil leaves
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 stalks lemongrass (bruised)
Instructions
- Gather all ingredients. If using frozen shrimp, thaw under cool running water. Chop bell peppers and mince garlic and ginger.
- In a large skillet over medium heat, add oil. Sauté minced garlic, grated ginger, and bruised lemongrass for about two minutes until fragrant.
- Stir in red curry paste until well combined with the aromatics. Cook for an additional minute to deepen flavors.
- Gradually add coconut milk while stirring continuously. Bring to a gentle simmer.
- Add sliced bell peppers followed by shrimp. Cook until shrimp turns pink and vegetables are tender-crisp, about five minutes.
- Remove from heat and stir in fresh basil leaves. Serve over rice or noodles as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg
Keywords: Substitute shrimp with chicken or tofu for alternative proteins. Enhance flavor with a splash of lime juice before serving.