Best 14 Thai Coconut Red Curry With Shrimp Recipes

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In the realm of delectable global cuisine, Thai coconut red curry with shrimp stands as a culinary masterpiece, captivating taste buds with its vibrant flavors and aromatic allure. Originating from the vibrant land of Thailand, this dish embodies the perfect balance of sweet, sour, and spicy, harmonized by the velvety embrace of coconut milk and the succulent presence of plump shrimp. As you embark on this culinary journey, let us guide you through the tantalizing world of Thai coconut red curry with shrimp, unveiling the secrets to crafting this exquisite dish in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

THAI COCONUT CURRY



Thai Coconut Curry image

This Thai Coconut Curry is to die for! Shrimp plus spinach, red bell peppers, and all sorts of other yummy ingredients will have you shouting from the rooftops that you found the most perfect, easy, tasty Thai dish ever.

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 18

1 pound medium or large shrimp (peeled and deveined)
2 large carrots (peeled and sliced into 1/2 inch chunks)
1 red bell pepper (diced)
1 teaspoon minced garlic
¼ teaspoon cayenne pepper (or to taste)
salt to taste
3 cups baby spinach leaves
fresh basil, cilantro, or green onions for garnish
2 tablespoons vegetable oil
½ yellow onion (finely chopped)
2 teaspoons fresh ginger (OR 1 teaspoon ground ginger)
½ teaspoon ground turmeric
1 tablespoon thai red curry paste
1 tablespoon sugar
1 15-ounce can coconut milk
2 tablespoons fish sauce
grated zest and juice of one lime
cooked noodles or rice for serving (optional)

Steps:

  • Make the sauce: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook 5 minutes, or until softened.
  • Add the ginger, turmeric, curry paste and sugar and stir until fragrant, about 15 seconds. Pour in the coconut milk and fish sauce. Bring to a simmer, then lower heat and cook 10 minutes to thicken slightly. Remove from the heat, stir in the lime zest and juice. Cover to keep warm.
  • Prepare the shrimp: Heat the remaining tablespoon oil in a large (12-inch) skillet over medium-heat. Add the carrots and stir to coat with the oil. Lower the heat, cover the pan and cook the carrots 5 minutes, until tender.
  • Turn up the heat to medium-high and add the red bell pepper, shrimp, garlic, cayenne and salt to taste. Cook until the shrimp are no longer pink, 2-3 minutes per side.
  • Add the spinach and curry sauce to the shrimp and stir until the spinach is wilted. Sprinkle with green onion and cilantro (or basil) and serve.

Nutrition Facts : Calories 228 kcal, Carbohydrate 11 g, Protein 25 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 1629 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY)



Coconut Curry Shrimp (Creamy, Thai Red Curry) image

An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. Only 25 minutes kitchen to dinner table, this Thai curry recipe yields creamy, fragrant red curry broth, succulent shrimp with distinct Thai basil flavor. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free. Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!! Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.So, let's make some Thai Coconut Curry Shrimp for dinner tonight!(Oh, if you like Thai curries? Don't forget to checkout my collection of all Homemade Thai Curry Pastes and many popular/variation of Thai curry recipes.)This recipe is super special because by making at home, we; 1) save money, 2) save time 2) prepare super-quick and delicious restaurant favorite at home - much faster than order-and-wait-for-delivery. That's the whole purpose of ChefDeHome - cook restaurant favorites at home, affordable, healthy and delicious!CHOOSE YOUR FAVORITE THAI CURRYThese Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste: Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry. Note: When time-pressed, and out of homemade curry pastes, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.Tip: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)Let me summarize why should you try this recipe tonight:1. Coconut Milk - Creamy restaurant-style Red Curry without cream. You can keep low-fat with lite Coconut Milk.2. Thai Curry - Use any Thai curry flavor. I used Red Curry. Green and Yellow works perfect. 3. Curry with succulent lean shrimp which makes it more lean and healthy weeknight dinner. Gluten free, Nuts Free (only tree nut - coconut used).4. Shrimp cooks super fast, so curry comes together perfectly in 25 minutes. Still bursting with sweet and spicy Thai curry flavors.5. Curry stays good for up-to a 1-2 days in refrigerator. You can also make just the Red Curry Sauce and it will stay good for 3-4 days. Add protien of choice when reheating.Let's head to directions and enjoy this easy recipe for Coconut Curry Shrimp for dinner. (Don't forget to serve Jasmine Rice on the side.)Wish you a wonderful start of the week.-Savita

Provided by Savita

Categories     Main Course

Time 25m

Number Of Ingredients 12

2 tbsp Thai Curry Paste, Red Thai Curry Paste. See Note 2 for homemade paste recipe
1 lbs Shrimp, cleaned, deveined, shelled medium shrimp
14 Oz Coconut milk, unsweetened, organic low-fat lite coconut milk
1 tbsp Sugar
1 Lime
1 tbsp Fish Sauce, See Note 1 for substitutes
1 Red Bell Pepper, cored and thin sliced
1 Cup Mix Vegetables, such as snap peas, broccoli, baby corn
1/4 Bunch Basil, preferably Thai basil
Rice, cooked white Jasmine rice, for serving
1/2 tsp Paprika, sweet or medium, not smoked
Salt, adjust per taste

Steps:

  • Bring to boil 1/2 cup coconut milk in a deep saute pan on medium heat. Add Thai red curry paste, 2 springs of Thai basil (do not chop/tear basil), paprika, and sugar and boil stirring often until paste is fragrant and coconut milk reduces to half. (4-5 minutes)
  • Add remaining coconut milk, and vegetables (See Note 1). Bring to rolling boil on medium heat. Now add shrimp. Cook stirring often to prevent sticking at bottom, for 5-6 minutes or until shrimp turn pink.
  • Take off heat. Fish-out and discard the cooked Thai basil stems (if still intact). Stir-in the fish sauce, 1 tsp lime juice, and remaining fresh Thai basil leaves. Now, taste and adjust salt, lime juice. Serve over rice with extra lime wedges for a delicious Thai Red Curry and rice dinner.

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

This super simple coconut curry shrimp is full of Thai flavor, and is easy and enough for a stunning mid-week meal.

Provided by Erren Hart

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 9

1 ½ pounds large shrimp (deveined and peeled)
2 tablespoons canola oil
1 onion (large, minced)
4 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
2 tablespoons Thai curry paste (whatever you like best see post for more info.)
1 tablespoons fish sauce
1 cup coconut milk
fresh cilantro (AKA coriander) ( a good handful, chopped)

Steps:

  • Pat the shrimp dry with some paper towels, season with salt and pepper, and set aside.
  • Heat the canola oil in a large skillet on medium-high heat. Add the onion and cook until the onions are very tender, but not caramelized. Add the garlic, ginger, and cook another minute.
  • Add the curry paste sauce and cook, stirring, another minute. Add the shrimp and cook with the mixture for about a minute just to coat.
  • Raise to high and add the fish sauce and coconut milk. Cook, stirring occasionally, until thick (3-4 minutes).

Nutrition Facts : Calories 370 kcal, Carbohydrate 6 g, Protein 37 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 429 mg, Sodium 1684 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

THAI SHRIMP CURRY



Thai Shrimp Curry image

In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry paste.

Provided by Jennifer Segal

Categories     Dinner

Time 25m

Yield 4 - 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 small yellow onion, thinly sliced
⅓ cup thinly sliced scallions, white and green parts, from 4-5 scallions
2 cloves garlic, minced
2½ tablespoons Thai green curry paste
1 (14-ounce) can coconut milk
¼ cup water
2 tablespoons fish sauce
1 tablespoon dark or light brown sugar
2 pounds large, extra large (26-30 per lb) or jumbo (21-25 per lb) shrimp, peeled and deveined (see note), thawed if frozen
Juice of 1 lime (about 2 tablespoons), plus more lime wedges for serving
¼ cup chopped fresh cilantro, Thai basil, or Italian basil (or a combination)

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
  • Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.

Nutrition Facts : Calories 299, Fat 18 g, Carbohydrate 10 g, Protein 23 g, SaturatedFat 13 g, Sugar 3 g, Fiber 1 g, Sodium 1372 mg, Cholesterol 191 mg

EASY THAI COCONUT SHRIMP CURRY



Easy Thai Coconut Shrimp Curry image

This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious!

Provided by Jenn Laughlin - Peas and Crayons

Categories     Main Dish

Time 30m

Number Of Ingredients 13

1 pound raw shrimp, cleaned and prepped ((thaw if frozen))
1-2 TBSP avocado oil (or olive oil)
1 white onion
1 red bell pepper
1-2 large jalapeño
3 TBSP red curry paste
1.5 TBSP fish sauce
2 TBSP brown sugar
14 oz canned unsweetened coconut milk
1.5 TBSP cornstarch dissolved in 1.5 TBSP cold water
2-3 TBSP fresh chopped Thai basil (for topping)
lime wedges (for serving)
crushed red pepper flakes ((optional extra for a spicier curry) season to taste)

Steps:

  • Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too.
  • Dice onion, cut bell pepper into thin strips and chop, and mince or slice your jalapeno. For a spicier curry, include the jalapeño seeds and use two jalapeños. For a more mild curry remove the seeds and only use one jalapeno or skip entirely.
  • Heat the oil over medium-high heat in a large pan. Add onion, jalapeno, and bell pepper and cook until softened, approx 4-5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
  • Over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil. In a small bowl, add 1.5 TBSP cornstarch to 1.5 TBSP cold water and whisk to dissolve. Add to sauce and simmer until thickened, stirring occasionally. Approx 5 minutes.
  • Pat shrimp dry and add to the sauce along with your cooked veggies. For more al dente vegetables, you can add them at the end if you prefer. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque.
  • At this point you can taste-test the curry and decide if you'd like more heat (cayenne or red pepper flakes may be added to amp up the spiciness) or extra of any of the ingredients. Sometimes I'll stir in extra red curry paste or add a teeny pinch of salt, to taste.
  • Top with Thai basil. Serve with jasmine rice or basmati rice or see blog post for more tasty serving suggestions!

Nutrition Facts : Calories 444 kcal, Carbohydrate 20 g, Protein 27 g, Fat 30 g, SaturatedFat 22 g, Cholesterol 286 mg, Sodium 1431 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving

SHRIMP IN THAI COCONUT CURRY SAUCE



Shrimp In Thai Coconut Curry Sauce image

Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers it makes for an easy dinner!

Provided by Heidi

Categories     Main Course

Time 30m

Number Of Ingredients 20

1 pound jumbo shrimp (, shell and tail on)
4 tablespoons vegetable oil (, divided)
2 cloves garlic (, minced or pressed)
1/4 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 onion (, peeled and sliced)
1/2 red bell pepper (, seeded and sliced)
1/2 orange bell pepper (, seeded and sliced)
1/2 yellow bell pepper (seeded and sliced)
1 cup coconut milk
4-6 tablespoons high quality fish sauce (, start with 4 tablespoons and add more to taste)
2 tablespoons peanut butter
2 tablespoons red curry paste
2 tablespoons lime juice (, about 1/2 large lime, juiced)
1 tablespoon brown sugar
2 teaspoons ground ginger
2 tablespoons basil leaves (, chopped)
2 tablespoons cilantro (, chopped)
1 green onion (, chopped)
Red jalapeno pepper (, thinly sliced (optional))

Steps:

  • Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
  • Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
  • Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
  • In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
  • Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
  • Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Nutrition Facts : Calories 438 kcal, Carbohydrate 12 g, Protein 27 g, Fat 32 g, SaturatedFat 23 g, Cholesterol 286 mg, Sodium 1077 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

EASY THAI SHRIMP SOUP



Easy Thai Shrimp Soup image

Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1 cup uncooked basmati rice
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Steps:

  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

RED CURRY SHRIMP AND VEGETABLES



Red Curry Shrimp and Vegetables image

Thai Kitchen® Red Curry Paste takes the guesswork out of creating this restaurant-inspired dish. Made with shrimp, (or try chicken or tofu), and your family's favorite vegetables, it's on the table for everyone to enjoy in 15 minutes.

Provided by Thai Kitchen

Categories     Entrees,

Yield 4

Number Of Ingredients 8

1 can (13.66 oz) Coconut Milk
2 tbsps Red Curry Paste
1 tbsp brown sugar
1 pound large shrimp peeled and deveined
1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
1/4 cup fresh Thai basil (optional)
1 tbsps Premium Fish Sauce
Fresh red chiles, thinly sliced (optional)

Steps:

  • BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
  • STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
  • SERVE with jasmine rice, if desired. Garnish with additional basil and red chile slices, if desired.
  • Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

Nutrition Facts : Calories 295 Calories

THAI RED CURRY SHRIMP WITH JASMINE RICE AND SNOW PEAS



Thai Red Curry Shrimp with jasmine rice and snow peas image

This easy peasy dish is made with sesame oil-seared shrimp, snow peas, and red bell pepper strips in a simple coconut milk-infused red curry. It's all served over a heaping mound of jasmine rice, with a splash of lime, and a touch of cilantro for authentic Thai comfort food. For real though: easy peasy.

Provided by Chef David Padilla

Time 35m

Yield 2 servings

Number Of Ingredients 11

Info 5⅖ fl. oz. Coconut Milk
Info 8 oz. Shrimp
1 Red Bell Pepper
¾ cup Jasmine Rice
4 oz. Snow Peas
1 Lime
3 oz. Cilantro Sprigs
3 Tbsp. Red Curry Paste
Info ⅓ fl. oz. Fish Sauce
2 Garlic Cloves
⅓ fl. oz. Toasted Sesame Oil

Steps:

  • Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook the Rice Bring a small pot with 1 1/2 cups water and jasmine rice to a boil. Reduce heat to low, cover, and cook 20 minutes, or until tender. Set aside and keep warm. While rice is cooking, start preparing ingredients. 2 Prepare the Ingredients Quarter lime. Stem, seed, and thinly slice red bell pepper into thin strips. Mince garlic. Stem and coarsely chop cilantro (reserve a few leaves for garnish). Pull any strings from snow peas. Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper. 3 Sear the Shrimp Place a medium non-stick pan over medium-high heat and add 1 tsp. sesame oil (reserve remaining for curry). Add shrimp to hot pan and cook 2 minutes, or until browned. Transfer shrimp to a plate. (Shrimp will finish cooking in a later step.) Wipe pan clean and reserve. 4 Start the Curry Return pan used to sear shrimp to medium-high heat. Add remaining sesame oil, garlic, snow peas, and red bell pepper and cook 2 minutes. Add coconut milk, half the red curry paste, and fish sauce (to taste). Taste, and add more red curry paste if desired. Stir thoroughly, ensuring curry paste is fully incorporated. Bring to a boil. 5 Finish the Curry Once boiling, return shrimp to pan along with chopped cilantro and a pinch of salt and pepper. Reduce to a simmer and cook 5 minutes, or until sauce is slightly thickened and shrimp reaches a minimum internal temperature of 145 degrees. 6 Plate the Dish Place rice in a shallow dish or bowl and ladle curry around rice. Garnish with a squeeze of fresh lime juice, lime quarters, and reserved whole cilantro leaves.

Nutrition Facts :

RED THAI COCONUT CURRY SHRIMP



Red Thai Coconut Curry Shrimp image

Provided by Gina

Categories     Dinner

Number Of Ingredients 9

1 tsp oil
4 scallions (whites and greens separated, chopped)
1 tbsp Thai red curry paste
2 cloves garlic (minced)
1 lb shrimp (peeled and deveined)
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro (chopped)
salt to taste

Steps:

  • In a large nonstick skillet, heat oil on medium-high.
  • Add scallion whites and red curry paste and sauté one minute.
  • Add shrimp and garlic, season with salt and cook about 2-3 minutes.
  • Add coconut milk, fish sauce and mix well.
  • Simmer about 2-3 minutes, until shrimp is cooked through.
  • Remove from heat, mix in scallion greens and cilantro.
  • Serve over rice and enjoy!

Nutrition Facts : ServingSize 1 /4th, Calories 135 kcal, Carbohydrate 4.7 g, Protein 18.5 g, Fat 4.4 g, Fiber 0.9 g

THAI-INSPIRED RED CURRY SHRIMP



Thai-Inspired Red Curry Shrimp image

Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!

Provided by babyluv26

Categories     Main Dish Recipes     Curries     Seafood

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger root
1 medium onion, thinly sliced
2 large carrots, cut into 1/4-inch rounds
1 medium red bell pepper, diced
1 (15 ounce) can unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon Thai red curry paste, or more to taste
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
  • Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g

COCONUT-CURRY SHRIMP AND COUSCOUS



Coconut-Curry Shrimp and Couscous image

Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red curry paste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, halved and thinly sliced
Coarse salt
3 tablespoons red curry paste
1 can (13.5 ounces) coconut milk
1 pound cocktail tomatoes, such as Campari (about 12), halved
1 1/4 cups couscous (8 ounces)
2 cups frozen peas (10 ounces)
1 pound large shrimp, peeled and deveined
Fresh basil leaves, for serving

Steps:

  • Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in curry paste and cook 30 seconds. Stir in coconut milk, 1 cup water, and another 1/2 teaspoon salt. Squeeze tomatoes' juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.

THAI PEANUT LIME SHRIMP CURRY



Thai Peanut Lime Shrimp Curry image

Thai Peanut Lime Shrimp Curry is a hearty and refreshing Thai Shrimp curry. This is creamy, lemony, nutty and so good.

Provided by Anjali

Categories     Dinner

Time 15m

Number Of Ingredients 11

1 lbs Shrimp (peeled and deveined)
1 Tbsp Coconut Oil
1 Tbsp Thai Red Curry Paste
1 medium sized Onion (finely chopped)
4-5 cloves Garlic (minced)
1 Tbsp Creamy Peanut Butter
1 large Lime (juiced)
½ cup Coconut Milk
¼ cup Coconut Sugar
½ cup Raw Peanuts (toasted)
Kafir Lime Leaves (for garnish (optional))

Steps:

  • Heat Coconut Oil in a skillet. As the oil shimmers, add the Shrimps and cook over medium-high heat for 2-3 minutes. Once they get cooked, move the Shrimps to one side of the pan.
  • In the same pan, add chopped onions and garlic. Saute over medium-high heat for just 2 minutes. Next, add the Red Curry Paste, Lime juice, Coconut Milk, Coconut Sugar, and Peanut butter to the skillet. Stir until combined. Allow the sauce to simmer for just 2-3 minutes over medium high heat
  • Once the sauce thickens, garnish with toasted peanuts and kafir lime leaves and serve

Nutrition Facts : Calories 228 kcal, ServingSize 1 serving

SHRIMP RED THAI CURRY



Shrimp Red Thai Curry image

This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.

Provided by MITCHNSTEVE

Categories     World Cuisine Recipes     Asian     Thai

Time 40m

Yield 4

Number Of Ingredients 5

2 (14 ounce) cans coconut milk
2 tablespoons red Thai curry paste
1 tablespoon fish sauce
1 fresh red chili pepper, seeded and minced
24 large shrimp, peeled and deveined

Steps:

  • In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
  • Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 8.3 g, Cholesterol 63.8 mg, Fat 46.8 g, Fiber 2.4 g, Protein 15.5 g, SaturatedFat 37.5 g, Sodium 506.2 mg, Sugar 0.7 g

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh shrimp, coconut milk, and red curry paste.
  • Don't be afraid to adjust the heat level of the curry. Add more or less red curry paste to taste.
  • If you don't have bamboo shoots, you can substitute another vegetable, such as bell peppers or carrots.
  • Serve the curry with rice, noodles, or roti bread.

Conclusion:

This Thai coconut red curry with shrimp is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of coconut milk, red curry paste, and shrimp creates a flavorful and satisfying curry that is sure to please everyone at the table. So next time you're looking for a quick and easy Thai dish, give this curry a try. You won't be disappointed.

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