Five years ago, our family moved across the country from suburban California to the country in North Carolina in search of a lifestyle change. I started this blog to share my passion for family, farm animals, home decorating, crafts, DIYs, recipes, gardening, and so much more. I’m happy you’ve joined me here!
“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich…That- that’s about it.” –Bubba Blue, Forrest Gump.
I LOVE shrimp. This Thai Coconut Curry Shrimp recipe is a family favorite. Not only is it quick, easy, and delicious, it’s healthy too. Win, win, win, win!
The sweetness of the shrimp and the creamy coconut milk pair beautifully with the spice of the red curry. If you’ve never used fish sauce, don’t let the smell of it scare you away, it adds wonderful depth to the dish.
I like to serve it over steamed rice with a wedge of lime. Roasted broccoli or sautéed snap peas make a perfect side for it.
I hope you and yours enjoy this recipe as much as we do!
Yield: 4 Servings
Thai Coconut Curry Shrimp
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
I LOVE shrimp. This Thai Coconut Curry Shrimp recipe is a family favorite. Not only is it quick, easy, and delicious, it's healthy too. Win, win, win, win! The sweetness of the shrimp and the creamy coconut milk pair beautifully with the spice of the red curry.
2 teaspoons toasted sesame oil
1 cup chopped onion
1/2 teaspoon red curry paste
1 teaspoon sugar
2 pound shrimp
1 cup coconut cream or coconut milk
4 teaspoon fish sauce
1/2 cup chopped green onions
1 bunch chopped fresh basil
lime cut in slices (optional)
Heat oil in a large non-stick skillet over medium-high heat.
Add onion and curry paste to the pan and saute for one minute, stirring occasionally.
Stir in sugar; saute for fifteen seconds.
Add shrimp; saute for three minutes or until the shrimp are done, stirring frequently.
Stir in coconut cream/milk and fish sauce; cook for thirty seconds or until thoroughly heated.
Remove from heat; stir in some green onions.
Top each serving with more green onions, basil, and serve.
I serve Thai Coconut Curry Shrimp over steamed white rice. Serving it with a wedge of lime is also an option. You can adjust the spiciness of this dish by adding more red curry paste. Sriracha sauce can also be served alongside it to drizzle on top and add more spice.