This bright and spicy Thai Shrimp Curry will make your taste buds sing!
As a teacher, one of my get-to-know-you questions for students was, “What are your three favorite types of international cuisine?” Mexican and Italian were always first and second place, and Thai and Japanese would usually duke it out for the bronze medal. Personally, after spending three weeks in Thailand scuba diving, learning muaythai, and sweating in that brutal Bangkok heat, I must say I never once got tired of the food.
In Thailand, I gorged to my taste buds’ delirious delight on curries, noodles, and mangoes. I loved each and every distinctive sauce and flavor I tried—especially when combined with shrimp, which I try to eat my weight in every time it’s served. Suffice it to say, Thai food made it into my top three, and eventually leapfrogged Italian to become my new silver medalist, and this recipe explains it all.
Thai food is for the lovers of flavorful and spicy dishes, and this Thai shrimp curry is full of warm spices and fresh herbs. This is Thai comfort food at its finest. With a rich and fragrant coconut base infused with fish sauce, red chilies, and fresh herbs, this dish will wow a crowd.
Is Thai Shrimp Curry Healthy?
Shrimp is low in calories—around 10 calories per individual shrimp. That health marvel is compounded with high levels of protein, healthy fats, vitamins, and minerals. Shrimp can be high in cholesterol though, which may be something to consider if you’re aiming for a low-cholesterol diet. Meanwhile, the coconut, vegetables, garlic and ginger provide an array of health benefits. This recipe is dairy-free and gluten-free; skip the brown sugar or replace with a sugar alternative if you’re trying to go sugar-free.
Farmed vs. Wild Shrimp
Shrimp is a high-demand food, and the United States imports more than 90% of its shrimp. Some countries use antibiotics to keep the shrimp from getting sick in their close-confined pools. If you’d like to avoid buying farmed shrimp where antibiotics may have been used, buy wild-caught instead.
How to make ahead and store
Store leftover Thai shrimp curry in an airtight container in the refrigerator; it will keep for 3-4 days. For longer storage, freeze the leftovers to enjoy up to 1 month later. Let frozen Thai shrimp curry thaw in the fridge overnight, then reheat in a pot over the stove, or in the microwave. When reheating in the microwave, heat for 1 minute, and then in 30-second intervals until it reaches the desired temperature.
Serving Suggestions
What would the world do without rice? Rice and curry are the perfect combo; for a walk on the wild side, try one of our tasty twists: Coconut Rice, Garlic Rice, or Ginger Rice.
For your Thai-themed dinner party, kick off the night with an appetizer, such as Thai Lettuce Wraps or Thai Curry Roasted Cashews. For sides, go for cool and refreshing recipes that still have that Thai tang. Check out Thai Mango-Avocado Salad with Grilled Sweet Potatoes and Thai Cucumber Salad.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 3 tablespoons Thai red curry paste
- 1 can 13.5 ounces full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar optional
- 1 pound shrimp peeled and deveined
- Juice of 1/2 lime
- 1/4 cup fresh Thai basil chopped
- Lime wedges for serving
- Cooked jasmine rice for serving
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add onion, bell pepper, garlic, and ginger to the skillet and sauté until soft. Stir in the curry paste and cook for 1 minute. Pour in coconut milk, add fish sauce, and bring to a simmer. Add brown sugar if using and simmer for 5 minutes.
- Add shrimp to the skillet and cook until they are pink and cooked through, about 5 minutes. Stir in lime juice and basil just before serving.
- Serve with lime wedges and cooked jasmine rice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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