Thai Shrimp Curry
Creamy coconut curry with tender shrimp, bell peppers, and fresh basil in 25 minutes. Aromatic, spiced, and served over rice for an impressive weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 2 tablespoons red curry paste
- 14 oz coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 pound shrimp, peeled and deveined
- 1 whole red bell pepper
- ¼ cup fresh Thai basil or regular basil
- ½ whole lime
Instructions
- 1
Place the red bell pepper on a cutting board. Slice it in half lengthwise from top to bottom, then remove the white center and all seeds by hand. Turn each half flat-side down and slice crosswise into 1/4-inch-wide strips.
- 2
Pat the shrimp dry with a paper towel by laying them on the towel and pressing gently with your hand — this helps them brown instead of steam.
- 3
Heat 1 tablespoon of oil in a large skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Add the shrimp in a single layer and let them sit undisturbed for 90 seconds until the bottoms turn opaque and pink, then flip and cook the other side for another 60 seconds.
- 5
Remove the shrimp to a clean plate using tongs or a slotted spoon. They do not need to be fully cooked — they will finish cooking in the curry sauce.
- 6
Add 2 tablespoons of red curry paste to the same skillet and stir constantly over medium-high heat for 30 seconds until fragrant and darkened slightly, to release the spice flavors.
- 7
Pour in the 14 oz can of coconut milk while stirring, scraping the bottom of the skillet with a wooden spoon to mix in the curry paste until no lumps remain.
- 8
Stir in 1 tablespoon of fish sauce and 1 teaspoon of brown sugar, then taste with a clean spoon — it should taste salty, slightly sweet, and fragrant.
- 9
Add the bell pepper strips to the curry and stir once to submerge them, then let simmer undisturbed over medium heat for 3 minutes until the peppers soften slightly.
- 10
Return the shrimp to the skillet and stir gently to coat them with sauce, then simmer for 2 more minutes until the shrimp are fully opaque throughout (cut one in half to check).
- 11
Remove from heat. Cut the lime in half and squeeze the juice from both halves into the curry, then stir — the brightness should balance the heat.
- 12
Tear the fresh basil leaves by hand into roughly 1-inch pieces and scatter them over the curry just before serving.
Tools you’ll need
- cutting board
- chef's knife
- paper towels
- 12-inch skillet
- wooden spoon
- tongs or slotted spoon
- clean plate
- measuring spoons
- spoon for tasting
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