Easy Thai Shrimp Curry
Easy Thai Shrimp Curry is a vibrant culinary delight that whisks you away to Thailand with every bite. Tender shrimp simmer in rich coconut milk, enriched with zesty red curry paste and colorful vegetables. This quick and easy recipe is perfect for busy weeknights or impressing guests, delivering a delightful flavor explosion in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 1 lb fresh or frozen shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- Juice of 1 lime
- Fresh basil, for garnish
Instructions
- Gather all ingredients. If using frozen shrimp, thaw completely.
- Heat a splash of oil in a large skillet over medium heat and sauté minced garlic for 1 minute until fragrant.
- Add sliced bell peppers and snap peas; stir-fry for about 3 minutes until softened.
- Pour in the coconut milk and add red curry paste. Stir well and bring to a gentle simmer.
- Add shrimp to the skillet; cook for about 5 minutes until shrimp are pink and opaque.
- Remove from heat, squeeze fresh lime juice over the top, and garnish with fresh basil before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg