EASY THAI COCONUT SHRIMP CURRY

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings

I love curry especially this Thai Coconut Shrimp Curry! Perfect to go with rice, this dish is what will make your day complete! You don’t need to worry about leftovers because there won’t be any! Try this recipe now and prepare to fall in love. Enjoy!

Ingredients:

1.5 tablespoon cornstarch dissolved in 1.5 tablespoons cold water

crushed red pepper flakes (optional extra for a spicier curry) season to taste

1-2 tablespoons avocado oil or olive oil

1 white onion

14 ounces canned unsweetened coconut milk

3 tablespoons red curry paste

1-2 large jalapeño

1.5 tablespoons fish sauce

1 lb. raw shrimp, cleaned and prepped (thaw if frozen)

2 tablespoons brown sugar

1 red bell pepper

lime wedges for serving

2-3 tablespoons fresh chopped Thai basil for topping

Directions:

Peel the shrimp and remove the membrane.

Slice the onion into cubes, then thinly slice the bell peppers and jalapenos. (Remove the seeds.)

Place a large pan on the stove and turn the heat to medium-high.

Add oil and allow it to become hot.

Add the veggies into the hot pan, then sauté for a few minutes until soft and translucent.

Transfer the sauteed veggies onto a clean plate.

In the same empty pan, add coconut milk, fish sauce, red curry paste, and brown sugar. Stir everything until well blended. Bring the mixture to a boil.

In a mixing bowl, add the cold water and cornstarch. Stir until well blended to make the slurry.

Add the slurry into the pan, then stir until well blended. Simmer for a few minutes until the texture of the sauce becomes thick.

Add the shrimp into the pan together with the sauteed veggies. Stir and cook the shrimp for a few minutes. Taste and add more seasonings if needed.

Garnish with freshly chopped basil.

Serve over basmati or jasmine rice. Enjoy!

Nutrition Facts: