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Thai Coconut Curry With Shrimp

Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers it makes for an easy dinner!
Course Main Course
Cuisine Thai
Keyword Shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 438kcal

Ingredients

  • 1 pound jumbo shrimp peeled and deveined, tail on
  • 4 tablespoons vegetable oil divided
  • 2 cloves garlic minced or pressed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon red chili flakes
  • ½ onion peeled and sliced
  • ½ red bell pepper seeded and sliced
  • ½ orange bell pepper seeded and sliced
  • ½ yellow bell pepper seeded and sliced
  • 1 cup coconut milk
  • 4-6 tablespoons high quality fish sauce start with 4 tablespoons and add more to taste
  • 2 tablespoons peanut butter
  • 2 tablespoons red curry paste
  • 2 tablespoons lime juice about ½ large lime, juiced
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves chopped
  • 2 tablespoons cilantro chopped
  • 1 green onion chopped
  • Red jalapeno pepper thinly sliced (optional)

Instructions

  • Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
  • Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
  • Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
  • In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
  • Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
  • Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Notes

I like to leave the tails on the shrimp for presentation's sake, but if you want to, feel free to remove the tails from the get-go.