Authentic Thai Shrimp Curry Recipe: A Flavorful Delight

Introduction

Welcome to Recipes in Style! I’m Sophie Grace, the culinary mind behind this blog. Today, we’re diving into the vibrant world of Thai cuisine with our star dish: Thai Shrimp Curry. This recipe is a culinary journey that brings together fresh shrimp, aromatic spices, and creamy coconut milk to create a dish that’s both exotic and comforting. Whether you’re a seasoned home chef or just starting your culinary journey, my goal is to inspire you with simple, elegant, and delicious recipes. Thai Shrimp Curry is not just a meal; it’s an experience that transports you to the bustling streets of Bangkok with every bite. So, roll up your sleeves, and let’s bring the essence of Thailand into your kitchen!

What Makes This Recipe Special

Key Benefits

This Thai Shrimp Curry recipe is not only scrumptious but also quick to prepare, making it perfect for busy weeknights. It’s packed with protein and healthy fats, providing a nutritious meal that doesn’t compromise on flavor. Additionally, the use of fresh ingredients ensures a burst of authentic Thai flavors that are both satisfying and invigorating.

Unique Features

Our Thai Shrimp Curry stands out due to its balance of flavors. The sweetness of coconut milk, the heat of red curry paste, and the fresh zest of lime create a symphony of taste that is both unique and unforgettable. Moreover, this recipe is highly adaptable, allowing you to adjust the spice level to suit your palate.

Ingredients for Thai Shrimp Curry

Main Ingredients

• 1 lb (450g) fresh shrimp, peeled and deveined
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Juice of 1 lime
• Fresh cilantro, for garnish
• Steamed jasmine rice, for serving

Optional Add-ins

• 1 cup bamboo shoots
• 2 tablespoons soy sauce for extra flavor
• 1 tablespoon grated ginger for an extra zing
• Chili flakes for additional heat

Step-by-Step Cooking Instructions

Preparation Steps

1. Begin by preparing the shrimp. Ensure they are peeled, deveined, and rinsed thoroughly.
2. Slice the red bell pepper and onion. Mince the garlic and set all prepared ingredients aside.
3. In a small bowl, mix the red curry paste with a tablespoon of coconut milk to form a paste.

Cooking Process

1. Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and garlic, sautéing until fragrant.
2. Add the red curry paste mixture to the pan and cook for about 2 minutes, stirring constantly.
3. Pour in the remaining coconut milk, followed by the fish sauce and brown sugar. Stir until well combined.
4. Add the red bell pepper and snap peas, cooking for 3-4 minutes until slightly tender.
5. Add the shrimp to the curry, ensuring they are submerged in the sauce. Cook until the shrimp turn pink and are cooked through, about 4-5 minutes.
6. Finish by stirring in the lime juice and adjusting seasoning with salt or additional fish sauce, if necessary.
7. Garnish with fresh cilantro and serve hot over steamed jasmine rice.

Tips and Tricks for Perfect Results

Pro Chef Tips

For the best flavor, use fresh shrimp and high-quality red curry paste. If you prefer a thicker curry, reduce the sauce slightly before adding the shrimp. Additionally, adjust the spice level by varying the amount of red curry paste or adding chili flakes for extra heat.

Common Mistakes to Avoid

Avoid overcooking the shrimp as they can become tough and rubbery. Make sure to add them towards the end of cooking. Also, be cautious with fish sauce as it is very salty; add gradually and taste as you go.

Nutritional Information and Health Benefits

Calories and Macros

This Thai Shrimp Curry recipe serves four and provides approximately 350 calories per serving. It contains 20g of protein, 15g of carbohydrates, and 25g of fat, primarily from the coconut milk, which provides healthy medium-chain triglycerides.

Health Benefits

Shrimp is a great source of lean protein and essential omega-3 fatty acids, which are beneficial for heart health. Coconut milk is rich in lauric acid, known for its antimicrobial properties. Furthermore, the vegetables provide a range of vitamins and antioxidants that support overall wellness.

Recipe Variations and Substitutions

Dietary Modifications

For a lower-calorie version, use light coconut milk. To make it vegan, substitute shrimp with tofu and fish sauce with soy sauce or tamari.

Flavor Variations

Experiment with different proteins such as chicken or beef. You can also incorporate other vegetables like zucchini or carrots for additional texture and flavor.

Storage and Serving Suggestions

How to Store

Store leftover Thai Shrimp Curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce thickens too much.

Serving Ideas

Serve your Thai Shrimp Curry with jasmine rice or rice noodles. For a complete meal, pair it with a fresh cucumber salad or a side of steamed vegetables.

Frequently Asked Questions

Conclusion

In conclusion, this Thai Shrimp Curry recipe is a delicious and easy way to bring the taste of Thailand into your kitchen. With its unique blend of spices and creamy coconut milk, it’s sure to become a favorite in your culinary repertoire. Whether you’re entertaining guests or enjoying a quiet meal at home, this dish promises to deliver a memorable dining experience. Thank you for joining me on this flavorful journey at Recipes in Style. I hope you enjoy making and savoring this Thai Shrimp Curry as much as I do. Bon Appétit!

Authentic Thai Shrimp Curry Recipe: A Flavorful Delight

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• Author: Sophie
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A vibrant and aromatic Thai Shrimp Curry made with fresh shrimp, creamy coconut milk, and red curry paste. Quick to prepare and bursting with authentic flavors.

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Ingredients

Scale 1x2x3x

• 1 lb (450g) fresh shrimp, peeled and deveined
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Juice of 1 lime
• Fresh cilantro, for garnish
• Steamed jasmine rice, for serving
• Optional: 1 cup bamboo shoots
• Optional: 2 tablespoons soy sauce
• Optional: 1 tablespoon grated ginger
• Optional: Chili flakes

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Instructions

1. Prepare the shrimp by peeling, deveining, and rinsing thoroughly.
2. Slice red bell pepper and onion, mince the garlic, and set aside.
3. Mix red curry paste with a tablespoon of coconut milk in a small bowl.
4. Heat vegetable oil in a large pan over medium heat. Sauté onion and garlic until fragrant.
5. Add curry paste mixture and cook for 2 minutes, stirring constantly.
6. Pour in remaining coconut milk, fish sauce, and brown sugar. Stir to combine.
7. Add bell pepper and snap peas. Cook 3–4 minutes until slightly tender.
8. Add shrimp and cook 4–5 minutes until pink and cooked through.
9. Stir in lime juice and adjust seasoning with salt or extra fish sauce.
10. Garnish with fresh cilantro and serve hot over jasmine rice.

Notes

Use fresh shrimp and quality red curry paste for best flavor. Don’t overcook shrimp. Adjust spice level by modifying the amount of curry paste or adding chili flakes.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 1 bowl with rice
• Calories: 350
• Sugar: 5g
• Sodium: 780mg
• Fat: 25g
• Saturated Fat: 19g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 140mg

Keywords: thai shrimp curry, coconut milk, quick dinner, thai recipe