Thai Coconut Curry Shrimp

Thai Coconut Curry Shrimp

Bursting with an array of bright colors and delicious flavors, this Thai Coconut Curry Shrimp recipe makes the perfect weeknight dinner meal. Made with fresh vegetables, lean shrimp, and a creamy coconut sauce, this mouthwatering dish is a guaranteed crowd-pleaser. It’s hard to believe that so much astounding flavor can be rendered in such a short amount of time. This dish packs an incredible punch of bright and savory flavors in every bite. It’s been a hit in my home since the first time I made it, even the kids can’t get enough. This is also one of those dishes that are somehow even better the next day, so it makes for the perfect meal prep recipe. Ready in under 30 minutes from start to finish (even less if you chop your veggies ahead of time!). This recipe makes a delicious addition to your weekly line-up. This Thai Coconut Curry Shrimp can be served over jasmine rice for a complete meal your family won’t be able to get enough of.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course

Equipment

  • large skillet

Ingredients
  

What You’ll Need

  • 2 lbs. shrimp peeled and deveined
  • 4 stalks celery
  • 4 cloves of garlic
  • 2 peeled carrots
  • 1 red bell pepper
  • 1 small onion
  • 1 small lemon
  • 2 stalks of green onions
  • 5 Thai basil leaves
  • 1 can of unsweetened coconut milk
  • 2 tablespoons of oil olive, coconut, avocado, etc.
  • 2 tablespoons of curry powder
  • 1 teaspoon of finely chopped or puréed ginger
  • 1 teaspoon of turmeric
  • 1 teaspoon of salt
  • ¼ teaspoon of pepper

Instructions
 

How to Make Thai Coconut Curry Shrimp

  • In a large bowl, marinate shrimp with lemon juice, salt, and pepper, then set aside.
  • Wash and chop all vegetables to desired size, then set aside.
  • Heat a large skillet over medium heat, then add oil and chopped onions. Cook for 1 minute, or until fragrant.
  • Add chopped garlic and cook for 30 seconds, then add carrots and continue to cook for another 2 minutes.
  • Add celery and ginger, then cook for 2 more minutes. Add curry powder, turmeric, and coconut milk. Bring mixture to a boil for 3 to 5 minutes.
  • Add shrimp, bell peppers, green onions, and Thai basil. Cook for 3 to 5 minutes, stirring occasionally. Remove from heat and enjoy!

Notes

What to Serve with This Dish
This flavorful dish can be served on its own or alongside the side dishes of your choice. Here are some of my favorite dishes to serve with Thai Coconut Curry Shrimp:
● Jasmine or basmati rice
● Quinoa
● Rice noodles
● Roasted or grilled potatoes
● Cauliflower rice
● Sautéed chickpeas
● Grilled pineapple
● Side salad
Recipe Tips
● For an extra pop of color, garnish the dish with more Thai basil or green onions just before serving.
● To give this dish some heat, you can add a finely chopped Thai chili pepper or a dash of cayenne powder.
● You can find frozen shrimp at the grocery store that is already peeled and deveined, so all you’ll need to do is thaw it out in a bowl of cool water.
● For less prep time when you’re ready to eat, you can chop your veggies the night before and keep them in a sealed bag in the fridge until it’s time to cook.
● Want to try a different protein source? This recipe works great with fish, chicken, and beef as well.
● I would recommend using full-fat coconut milk for the creamiest results. Make sure to shake the can before opening it in case the coconut cream and coconut water have separated.
● Feel free to sub out any of the veggies in this dish for other ones. Broccoli, cauliflower, peas, and spinach would all work great in this recipe.
● To store leftovers, transfer them to an airtight bag or container and keep them in the fridge for up to 2-3 days. Alternatively, you can store leftovers in the freezer for up to 2-3 months.

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