Thai Coconut Curry Shrimp

As the aroma of curry and coconut wafts through your kitchen, you'll be transported to the bustling streets of Thailand. Our Thai Coconut Curry Shrimp is a feast for the senses and a breeze to prepare. With the rich creaminess of Thai Coco's Organic Coconut Milk, this dish promises an authentic culinary experience right at home. Perfect for those who crave a touch of the exotic in everyday meals. This recipe showcases the finest quality organic coconut milk. Our coconut milk is unsweetened and perfect for creating authentic Thai dishes like this shrimp curry. Its creamy texture and rich flavor enhance the dish, making every bite a delightful experience.

Using Thai Coco’s organic coconut milk ensures you get all the health benefits without additives. Coconut milk is a great source of healthy fats, vitamins, and minerals. It's also lactose-free, making it an excellent choice for those following a dairy-free or vegan diet.

 

 Ingredients

For the Shrimp Marinade:

• 2 lbs unpeeled shrimp
• Salt & pepper to taste
• ½ tsp turmeric powder
• 1 tsp garlic powder

For the Curry:

• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 large onion, sliced
• ¼ tsp red chili flakes 
• 1 red bell pepper (thinly sliced)
• 1 can Thai Coco Organic Coconut Milk
• 4 tbsp fish sauce 
• 2 tbsp red curry paste 
• 1 tbsp brown sugar
• 2 tsp ground ginger
• 2 tbsp lime juice
• 3 tsp low sodium soy sauce
• 1 tsp Sriracha
• 1 tsp turmeric

For Toppings:

• 1 handful basil leaves
• 2 tablespoons cilantro, chopped
• Chili flakes (optional for added spice)

How to Make Thai Coconut Curry Shrimp?

Marinate the Shrimp:

• Peel the shrimp, leaving the tails on. Rinse and drain.
• Season with salt, pepper, turmeric powder, and garlic powder.
• Set aside to marinate.
  
  
  
  
  

  Sauté:

• In a large frying pan, heat 1 tbsp olive oil over medium heat.
• Add the minced garlic and sliced onion, sautéing until fragrant and translucent.
• Add the sliced red bell pepper and red chili flakes. (Adjust the amount of chili flakes to your spice preference)
• Cook for a few minutes until the pepper begins to soften.
  
  
  

  
  Add Curry Ingredients:

• Stir in the red curry paste, ground ginger, and 1 tsp turmeric.
• Allow the flavors to meld for about 1 minute.
• Pour in the can of Thai Coco Organic Coconut Milk and stir well to combine.
  
  
  
  
  

  Season the Curry:

• Add the fish sauce, brown sugar, lime juice, soy sauce, and Sriracha. (feel free to adjust based on your taste preference)
• Bring the mixture to a gentle simmer.
  
  

Cook the Shrimp:

• Add the marinated shrimp to the pan, stirring them into the curry sauce.
• Let them simmer over low heat for 10-15 minutes, or until the shrimp are cooked and the sauce thickens slightly.