Creamy coconut curry with plump shrimp, bell peppers, and fresh basil. 28g protein, 380 kcal. A Thai-inspired dinner that feels like a treat.
Ingredients
-
250g
Large shrimp (peeled)
-
200ml
Coconut milk
-
2 tbsp
Red curry paste
-
1 large
Bell pepper
-
1 tbsp
Fish sauce
-
½
Lime
-
1 handful
Fresh basil
-
2 cloves
Garlic
-
1 tbsp
Coconut oil
Instructions
1
Bloom the curry paste
Heat coconut oil in a pan over medium heat. Add curry paste and minced garlic, stir 1-2 minutes until very fragrant and the paste darkens slightly.
2
Build the curry
Pour in coconut milk, stir to combine with the paste. Add sliced bell pepper and fish sauce. Simmer 5 minutes until peppers soften.
3
Cook shrimp
Add shrimp to the simmering curry. Cook 3-4 minutes until pink and curled. Don't overcook — shrimp go rubbery fast.
4
Finish and serve
Remove from heat, squeeze lime juice, tear in fresh basil leaves. Serve over jasmine rice or eat as a soup with crusty bread.
Why this recipe works
Coconut Curry Shrimp brings together the rich and creamy texture of coconut milk with the aromatic depth of red curry paste, resulting in a dish that is both comforting and vibrant. The combination of plump, succulent shrimp and colorful bell peppers creates a visually appealing meal that is quick to prepare and ideal for busy weeknights. With only a handful of ingredients, this recipe showcases the essence of Thai cuisine: balancing flavors and textures.
Cooking and Meal Prep
This dish is perfect for meal prep because it comes together in just 20 minutes! Simply cook the curry and divide it into your preferred containers. Serve over jasmine rice for a hearty meal or enjoy alone for a lighter option. You can also prepare the ingredients ahead of time—such as chopping the bell pepper and mincing the garlic—so that everything is ready when it's time to cook. Remember to store any leftovers properly for an easy lunch the next day!
Recipe Notes & Tips
- Prep your ingredients beforehand to save time during cooking.
- Use thawed shrimp for the best texture and to avoid overcooking.
- Experiment with different vegetables to tailor the dish to your taste.
- Serve with steamed jasmine rice or crusty bread to soak up the delicious curry.
- Adjust the amount of red curry paste depending on your spice preference.
Variations
- Vegetable Coconut Curry: Omit shrimp and use a mix of your favorite veggies for a plant-based option.
- Spicy Coconut Curry Shrimp: Add chopped Thai chili to elevate the heat.
- Coconut Curry Salmon: Swap shrimp for salmon fillets for a different twist.
- Coconut Curry with Tofu: Replace shrimp with firm tofu for a vegetarian meal.
- Nutty Coconut Curry: Stir in a spoonful of peanut butter to add a nutty flavor.
Common Mistakes to Avoid
- Overcooking the shrimp: Shrimp cook quickly—aim for just 3-4 minutes until pink and curled.
- Using too much red curry paste: Start with less if you're sensitive to spice; you can always add more.
- Neglecting to prep ingredients: Have everything ready before cooking to streamline the process.
- Not adjusting flavors: Always taste and adjust seasoning before serving.
- Skipping the fresh basil: Fresh herbs enhance the flavor significantly, so don’t skip this step.
How to Store
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
Frequently Asked Questions
How spicy is red curry paste?
Store-bought red curry paste is moderately spicy — the coconut milk tames it significantly. For a milder version, use 1 tablespoon instead of 2. For more heat, add a chopped Thai chili.
Can I use light coconut milk?
Yes, it will save about 80 calories per serving. The curry will be thinner and less rich — you can simmer it a few extra minutes to reduce and thicken.
What can I substitute for fish sauce?
Soy sauce is the closest substitute — use the same amount. It won't have the same funky depth, but it provides the salty umami backbone. For a more authentic swap, try a mix of soy sauce and a tiny splash of Worcestershire.
Can I add vegetables to this curry?
Absolutely. Snap peas, baby corn, spinach, or Thai eggplant all work beautifully. Add firmer vegetables with the bell pepper, and delicate greens like spinach at the very end so they just wilt.
How do I store leftover curry?
Refrigerate in an airtight container for up to 2 days. The shrimp can become slightly rubbery when reheated, so warm gently over low heat. The flavors actually deepen overnight, making leftovers taste even better.
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