Description
Easy Thai Shrimp Curry is a vibrant, creamy dish bursting with flavor and ready in just 30 minutes. Perfect for busy weeknights or impressing guests!
Ingredients
Scale
- 1 lb large fresh shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red or green Thai curry paste
- 1 cup bell peppers, sliced (mixed colors)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Fresh basil leaves
- Lime wedges
Instructions
- Prepare Your Ingredients: Gather all ingredients and chop the vegetables.
- Sauté Onions and Garlic: In a large skillet over medium heat, heat a splash of oil. Add chopped onions and minced garlic; sauté until fragrant and golden brown (about 3 minutes).
- Add Bell Peppers: Stir in the sliced bell peppers and cook until slightly softened (about 3 minutes).
- Stir in Curry Paste: Add the curry paste to the pan, mixing it well into the onion-pepper mixture. Cook for about 2 minutes.
- Pour in Coconut Milk: Slowly add the coconut milk while stirring continuously. Bring to a gentle simmer.
- Add Shrimp: Finally, toss in the fresh shrimp and cook until pink and opaque (about 5 minutes). Serve hot over rice or noodles.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 225mg
Keywords: For a protein variation, substitute shrimp with chicken or tofu. Spice it up by adding extra chili or pineapple chunks for a tropical twist.