Dive into the vibrant flavors of Thailand with this exquisite “Shrimp in Thai Coconut Curry Sauce” recipe. Perfect for those who adore the harmonious blend of sweet, spicy, and savory, this dish features succulent shrimp enveloped in a rich and creamy coconut curry sauce. Infused with aromatic herbs and spices like lemongrass, ginger, and turmeric, each bite transports you to the bustling streets of Bangkok. Whether you’re looking to impress guests or simply indulge in a deliciously exotic meal, this recipe promises a culinary adventure that’s both easy to prepare and irresistibly delicious.
Ingredients:
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- Cooked rice, for serving
Directions:
- Heat the oil in a large skillet over medium heat. Add the onion and garlic, and sauté until soft and translucent.
- Add the bell peppers and cook for 2-3 minutes, until slightly softened.
- Stir in the coconut milk, Thai red curry paste, fish sauce, and brown sugar. Bring to a simmer.
- Add the shrimp to the skillet and cook for 4-5 minutes, or until the shrimp are pink and cooked through.
- Remove from heat and stir in the lime juice and cilantro. Season with salt to taste.
- Serve the shrimp and sauce over cooked rice.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 300 kcal | Servings: 4 servings