Quick Easy Shrimp Coconut Thai Curry

Craving a flavorful weeknight dinner? This easy shrimp coconut curry is a quick homemade favorite made with succulent shrimp and rich coconut milk – Save for later and try it tonight!

Shrimp Coconut Curry: A Quick and Easy Thai Recipe for Dinner 🍤🥥

Introduction

Imagine a dish that combines the rich flavors of the ocean with the creamy texture of coconut, all wrapped up in a quick and easy recipe that’s perfect for a weeknight dinner. Look no further than Shrimp Coconut Curry, a Thai-inspired dish that’s not only delicious but also incredibly simple to make. Using everyday ingredients and requiring minimal effort, this recipe is a game-changer for anyone looking to spice up their meal routine. With its perfect balance of spices, the sweetness of coconut, and the succulence of shrimp, this curry is sure to become a favorite. Whether you’re a seasoned chef or a culinary newbie, this recipe is designed to impress with its ease and flavor.

Why This Works

  • Flavor balance and ingredient accessibility: This recipe strikes a perfect balance between spicy, sweet, and savory, using ingredients that are easily found in most supermarkets.
  • Ease of preparation: With a preparation time of just 10 minutes and a cook time of 20 minutes, this dish can be ready in under half an hour, making it perfect for busy evenings.
  • Impressive results with minimal effort: Despite its simplicity, the end result is a dish that looks and tastes like it came from a professional kitchen, sure to impress family and friends.

Key Ingredients

The magic of this Shrimp Coconut Curry lies in its ingredients. You’ll need:
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of coconut oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 tablespoon of Thai red curry paste
– 1 can of coconut milk
– 1 cup of chicken or vegetable broth
– 1 teaspoon of fish sauce
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– Fresh basil leaves for garnish
For a practical substitution, you can use vegetable oil instead of coconut oil and adjust the spice level of the curry paste according to your taste. Additionally, for a vegan version, you can replace the shrimp with tofu and use a vegan broth.

Instructions

  1. Step 1: Begin by preparing your ingredients. Chop the onion, mince the garlic, and grate the ginger. Measure out the curry paste, coconut milk, broth, fish sauce, salt, and pepper.
  2. Step 2: Heat the coconut oil in a large skillet over medium heat. Add the diced onion and cook until it’s translucent, about 3-4 minutes. Then, add the minced garlic and grated ginger and cook for another minute, stirring constantly to prevent burning.
  3. Step 3: Add the Thai red curry paste to the skillet and cook for about 1 minute, stirring constantly, until the paste is fragrant. Then, pour in the coconut milk, broth, fish sauce, salt, and pepper. Stir well to combine and bring the mixture to a simmer.
  4. Step 4: Add the peeled and deveined shrimp to the curry sauce. Cook for about 2-3 minutes per side, until the shrimp are pink and fully cooked. Taste and adjust the seasoning as needed. Garnish with fresh basil leaves and serve over rice or noodles.

Handy Tips

  • For a thicker curry, reduce the amount of broth or add a little cornstarch mixed with water to the sauce before cooking the shrimp.
  • Avoid overcooking the shrimp, as it can become tough and rubbery.
  • Experiment with different types of protein like chicken or tofu for a variation.

Heat Control

When cooking the curry, it’s essential to control the heat to prevent the coconut milk from splitting. Start with medium heat and adjust as needed. Once you add the shrimp, reduce the heat to low to prevent overcooking. The ideal internal temperature for cooked shrimp is 120°F – 145°F (49°C – 63°C). They should be opaque and firm to the touch.

Crunch Factor

To add a crunch factor to your dish, consider topping it with toasted peanuts or cashews. You can also add some crispy fried onions on top for an extra texture. For the shrimp to be tender and not crunchy, ensure they are not overcooked.

Pro Kitchen Tricks

  • Use high-quality ingredients, especially the curry paste, for the best flavor.
  • Don’t skip the step of cooking the curry paste, as it brings out the flavors and aromas.
  • For easier cleanup, cook the curry in a skillet with a non-stick surface.

Storage Tips

  • Leftover curry can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat, adding a bit of water if the sauce has thickened too much.
  • For longer storage, freeze the curry without the shrimp. When you’re ready to serve, thaw the curry and add freshly cooked shrimp.
  • Use airtight containers to store leftovers, and label them with the date and contents.

Gift Packaging Ideas

If you’re considering gifting this curry, package it in a decorative jar with a tight-fitting lid. Add a ribbon around the jar and include a packet of rice or noodles, along with instructions on how to heat it up. You can also include some fresh basil leaves and a few peanuts or cashews for garnish.

Flavor Variations

  • 🌟 Different spices: Experiment with adding a pinch of cumin, coriander, or cinnamon to the curry paste for unique flavor profiles.
  • 🌟 Creative toppings: Try adding diced mango, sliced bell peppers, or chopped cilantro as toppings for added flavor and texture.
  • 🌟 Ingredient swaps: Replace the shrimp with chicken, tofu, or even eggplant for a vegetarian option. You can also use different types of milk, like almond or soy milk, for a non-dairy version.

Troubleshooting

  • Texture problems: If the curry is too thick, add a bit of broth or water. If it’s too thin, simmer it for a few minutes or add a little cornstarch.
  • Ingredient replacements: If you can’t find Thai red curry paste, you can make your own using red chilies, garlic, lemongrass, and other spices.
  • Over/undercooking signs: Shrimp are overcooked if they’re tough and rubbery. If they’re undercooked, they’ll be translucent and soft. Adjust your cooking time accordingly.

FAQs

  • Can I freeze it? Yes, you can freeze the curry without the shrimp for up to 3 months. When you’re ready to serve, thaw the curry and add freshly cooked shrimp.
  • Is it gluten-free? Yes, this recipe is gluten-free, making it suitable for those with gluten intolerance or sensitivity.
  • Can I double the recipe? Yes, you can easily double or triple the recipe for larger gatherings. Just ensure you have a large enough skillet to accommodate all the ingredients.

Conclusion

Shrimp Coconut Curry is a versatile and delicious dish that’s perfect for any occasion. With its rich, creamy sauce and succulent shrimp, it’s sure to become a staple in your kitchen. Don’t be afraid to experiment with different spices and ingredients to make the recipe your own. Share it with friends and family, and enjoy the process of creating something truly special. Remember, the key to a great curry is in the balance of flavors and the quality of ingredients. So, go ahead, give this recipe a try, and indulge in the warm, aromatic flavors of Thailand.

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