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Thai Coconut Curry Shrimp

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“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!

Bon Appetit.

Thai Coconut Curry Shrimp
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.

Ingredients

  • 2 teaspoon canola oil
  • 1 cup chopped onion
  • 1/2 teaspoon red curry paste
  • 1 teaspoon sugar
  • 2 pound shrimp
  • 1 cup coconut milk
  • 4 teaspoon fish sauce
  • 1/2 cup chopped green onions
  • 1 bunch chopped fresh basil
  • lime cut in slices (optional)

Instructions

  1. Heat oil in a large non-stick skillet over medium-high heat.
  2. Add onion and curry paste to pan and saute one minute, stirring occasionally.
  3. Stir in sugar; saute fifteen seconds.
  4. Add shrimp; saute three minutes or until the shrimp are done, stirring frequently.
  5. Stir in coconut milk and fish sauce; cook thirty seconds or until thoroughly heated.
  6. Remove from heat; stir in green onions.
  7. Top each serving with basil and serve.

Notes

Serve with a wedge of lime. You can adjust the spiciness of this dish by adding more red curry paste. Sriracha sauce can also be served along side of it to drizzle on top.

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