Thai Shrimp Curry Recipe
This Thai shrimp curry recipe is loaded with flavor, made with spicy curry paste, creamy coconut milk and succulent shrimp. Easy to make! Serve it with rice or noodles. It's a perfect weeknight meal.
Servings: 4
Calories: 450kcal
Ingredients
FOR THE SHRIMP
- 1.5 pounds shrimp peeled and deveined
- 2 tablespoons fish sauce
- Salt and pepper to taste
FOR THE CURRY
- 2 cups coconut milk
- 5 tablespoons yellow curry paste see my yellow curry paste recipe
- 2 cups diced tomatoes or use a 14.5 ounce can of diced tomatoes
- 1 tablespoon fish sauce + more to finish
- 1 tablespoon palm sugar + more to taste
FOR SERVING: Fresh chopped cilantro or parsley, spicy chili flakes, cooked jasmine rice
Instructions
- Toss the shrimp with the fish sauce and a bit of salt and pepper. Set aside to marinate for 10 minutes, covered. Start the curry while the shrimp is marinating.
- For the curry, heat the coconut milk in a large pan over medium heat about 10 minutes. The coconut oil should start to separate from the white creamy portion. (If this does not occur, simply proceed with the recipe).
- Add the curry paste and reduce heat to medium low. Simmer for 3-4 minutes, stirring, to cook the paste and thicken up the sauce.
- Add the diced tomatoes, fish sauce and palm sugar. Simmer for 5 minutes to let the flavors develop.
- Add the shrimp and accumulated marinade and cook 2-3 minutes, or until the shrimp is cooked through.
- Taste and adjust with fish sauce and palm sugar to your tastes.
- Serve over white rice and garnish with chopped herbs and chili flakes, if desired.
Notes
Calories calculated without rice or noodles for serving.
Nutrition
Calories: 450kcal | Carbohydrates: 13g | Protein: 39g | Fat: 28g | Saturated Fat: 22g | Cholesterol: 429mg | Sodium: 2415mg | Potassium: 649mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3094IU | Vitamin C: 21mg | Calcium: 334mg | Iron: 9mg