If you’re a fan of Thai cuisine and crave a dish that combines succulent shrimp, vibrant veggies, and aromatic spices, then look no further! Prepare your taste buds for an explosion of flavors because My Thai Shrimp Coconut Curry will transport you straight to the heart of Thailand!
Ingredients!
Thai Shrimp Coconut Curry:
- 1 pound (450g) small to medium-sized shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, diced
- 4 ounces or cherry or grape tomatoes, halved
- 2 medium carrots, peeled and sliced
- 2 medium potatoes peeled and cubed
- 4 tablespoons Thai red or yellow curry paste (I used red for a spicier curry)
- 1 can coconut milk
- 1 cup vegetable broth or water
- 2 tablespoons fish sauce
- 1.5 teaspoons sugar
- 5 makrut lime leaves or 3 pieces of lime peel
- 1/2 cup of thai basil leaves
- 2-4 thai chilis chopped(optional, for a spicy curry)
- Fresh cilantro leaves, for garnish
Instructions:
- Heat the vegetable oil in a large pot or wok over medium heat. Add the diced onion and sauté until it becomes translucent.
- Add the Thai curry paste to the pot and stir-fry for about a minute to release its flavors.
- Pour in the coconut milk and vegetable broth or water. Stir well to combine.
- Add the carrots, potatoes, cherry or grape tomatoes, and makrut lime leaves or lime peel to the pot. Stir to coat the vegetables in the curry mixture.
- Turn heat to medium-high and bring to a boil, then reduce heat to medium-low and let the curry simmer for about 5-10 minutes, or until the vegetables are cooked and tender.
- Stir in the fish sauce and sugar (if using) to balance the flavors. Adjust the amount of fish sauce and sugar according to your taste preferences.
- Add the shrimp to the pot and cook for 3-5 minutes until they are cooked through.
- If desired, add the chopped Thai chilis for additional heat and the Thai basil leaves for aromatic flavor. Stir them into the curry and let it simmer for another minute.
- Remove the makrut lime leaves or lime peel from the curry before serving.
- Transfer the Shrimp Thai Curry with carrots, potatoes, and shrimp to a serving dish.
- Garnish with fresh cilantro leaves for a burst of freshness and aroma.
- Serve the Shrimp Thai Curry hot alongside steamed jasmine rice or fragrant Thai noodles. Enjoy the vibrant flavors and spices of this delicious dish!
Note: Adjust the spice level by adding more or fewer Thai chilis according to your preference. Feel free to customize the recipe by adding other vegetables or herbs that you enjoy!
Bon Apetit!
Thai Shrimp Coconut Curry
If you're a fan of Thai cuisine and crave a dish that combines succulent shrimp, vibrant vegetables, and aromatic spices, then look no further! Prepare your taste buds for an explosion of flavors that will transport you straight to the heart of Thailand.
Equipment
- 1 large pot or wok
Ingredients
- 1 pound 450g small to medium-sized shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion diced
- 4 ounces or cherry or grape tomatoes halved
- 2 medium carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 4 tablespoons Thai red or yellow curry paste use red for a spicier curry
- 1 can coconut milk
- 1 cup vegetable broth or water
- 2 tablespoons fish sauce
- 1.5 teaspoons sugar optional, for sweetness
- 5 makrut lime leaves or 3 pieces of lime peel
- 1/2 cup of thai basil leaves
- 2-4 thai chilis chopped optional, for a spicy curry
- Fresh cilantro leaves for garnish
Instructions
- Heat the vegetable oil in a large pot or wok over medium heat. Add the diced onion and sauté until it becomes translucent.
- Add the Thai curry paste to the pot and stir-fry for about a minute to release its flavors.
- Pour in the coconut milk and vegetable broth or water. Stir well to combine.
- Add the carrots, potatoes, cherry or grape tomatoes, and makrut lime leaves or lime peel to the pot. Stir to coat the vegetables in the curry mixture.
- Turn heat to medium-high and bring to a boil, then reduce heat to medium-low and let the curry simmer for about 5-10 minutes, or until the vegetables are cooked and tender.
- Stir in the fish sauce and sugar (if using) to balance the flavors. Adjust the amount of fish sauce and sugar according to your taste preferences.
- Add the shrimp to the pot and cook for 3-5 minutes until they are cooked through.
- If desired, add the chopped Thai chilis for additional heat and the Thai basil leaves for aromatic flavor. Stir them into the curry and let it simmer for another minute.
- Remove the makrut lime leaves or lime peel from the curry before serving.
- Transfer the Shrimp Thai Curry with carrots, potatoes, and shrimp to a serving dish.
- Garnish with fresh cilantro leaves for a burst of freshness and aroma.
- Serve the Shrimp Thai Curry hot alongside steamed jasmine rice or fragrant Thai noodles. Enjoy the vibrant flavors and spices of this delicious dish!
Notes
Adjust the spice level by adding more or fewer Thai chilis according to your preference. Feel free to customize the recipe by adding other vegetables or herbs that you enjoy!
