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Close up of Coconut Curry Shrimp

Coconut Curry Shrimp

A delicious homemade coconut curry shrimp recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 can (14 ounces) full-fat coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • Fresh basil and lime wedges for serving
  • Steamed jasmine rice

Method
 

  1. Saute. Heat vegetable oil in a large skillet over medium-high heat. Cook bell pepper and snap peas for 2 minutes until slightly tender. Add garlic and cook 30 seconds.
  2. Simmer. Stir in the red curry paste and cook 30 seconds until fragrant. Pour in the coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes until slightly thickened.
  3. Cook. Add the shrimp to the sauce. Cook for 3 minutes, flipping once, until the shrimp are pink and curled.
  4. Serve. Spoon over steamed jasmine rice. Top with fresh basil leaves and a squeeze of lime.

Notes

Use full-fat coconut milk. Light coconut milk makes a thin, watery sauce. Red curry paste varies in heat level by brand. Taste your sauce before adding shrimp and adjust. Don't overcook the shrimp. They should be pink and just curled. Overcooked shrimp get rubbery.