Craving a quick and flavorful weeknight dinner? This Easy Thai Green Coconut Curry Shrimp is your answer. Perfectly cooked shrimp swim in a lush, creamy coconut sauce bursting with vibrant green curry flavors.
It’s a dish that brings the taste of Thailand to your table without the fuss. Whether you’re a seasoned curry lover or new to the dish, this recipe promises a delightful and satisfying meal in no time.
Steps
- Heat oil in a large skillet on medium-high heat. Add sliced onions and sauté, stirring often, until they soften, approximately 3 minutes.
- Incorporate scallions, garlic, and green curry paste into the skillet. Cook for an additional 2 minutes, ensuring to stir frequently to prevent sticking.
- Pour in coconut milk, water, fish sauce, and sugar, then increase the heat slightly to bring the mixture to a gentle boil.
- Introduce the shrimp into the boiling sauce. Cook while stirring until the shrimp turn pink and are thoroughly cooked through, which should take about 3 to 4 minutes.
- Mix in lime juice and garnish with chopped cilantro or basil. Taste and adjust the seasoning if needed, then serve the dish with jasmine rice on the side.
Ingredients
- 1 tablespoon of vegetable oil
- 1 small yellow onion, thinly sliced
- ⅓ cup of thinly sliced scallions, both white and green parts, from 4-5 scallions
- 2 cloves of garlic, minced
- 2½ tablespoons of Thai green curry paste
- 1 (14-ounce) can of coconut milk
- ¼ cup of water
- 2 tablespoons of fish sauce
- 1 tablespoon of brown sugar (dark or light)
- 2 pounds of large, extra large, or jumbo shrimp (26-30 per lb or 21-25 per lb), peeled and deveined, thawed if frozen
- Juice of 1 lime (approximately 2 tablespoons), plus extra lime wedges for serving
- ¼ cup of chopped fresh cilantro, Thai basil, or Italian basil (or a combination)
Nutritional Values
Calories: 1794 | Fat: 108 g | Saturated fat: 78 g | Carbohydrates: 60 g | Sugar: 18 g | Fiber: 6 g | Protein: 138 g | Sodium: 8232 mg | Cholesterol: 1146 mg
FAQ
- Can I use a different type of curry paste instead of green curry paste?
- Yes, you can substitute with red or yellow curry paste, but keep in mind that the flavor profile and heat level may differ. Adjust the quantity based on your taste preference.
- Is it necessary to use full-fat coconut milk for the curry?
- While full-fat coconut milk is recommended for a rich and creamy texture, you can use light coconut milk if you prefer a lighter dish. However, the sauce may be slightly less creamy.
- Can I add vegetables to the shrimp curry?
- Absolutely! Vegetables like bell peppers, carrots, or snap peas make great additions. Cook them separately and mix them in at the end to ensure they are cooked to your liking.
- How do I properly defrost frozen shrimp for this recipe?
- To defrost frozen shrimp, simply run them under cold water until they are thawed. This is a quick method and ensures the shrimp are ready to cook without losing quality.
- What is the best way to serve Thai shrimp curry?
- Thai shrimp curry is best served with jasmine rice, which absorbs the flavorful sauce beautifully. You can also garnish it with lime wedges and fresh cilantro or basil for added freshness.
Tips
- Prepare Ingredients in Advance: To streamline the cooking process, have all your ingredients prepped and ready. This includes thawing the shrimp, slicing the onions and scallions, and measuring out the curry paste, fish sauce, and lime juice.
- Customize the Heat Level: Different brands of green curry paste can vary in spiciness. Start with the recommended amount and taste the sauce before adding more if you prefer a spicier dish.
- Add Vegetables for Variety: To make the dish more colorful and nutritious, consider adding vegetables like carrots, bell peppers, or snap peas. Cook these separately and mix them into the curry just before serving.
- Ensure Perfect Rice Timing: Begin cooking the jasmine rice before starting the curry to ensure both are ready to serve simultaneously. This will allow the rice to absorb the curry sauce, enhancing the overall dining experience.
Equipment
- Large Skillet or Sauté Pan: Necessary for cooking the curry components together.
- Chef’s Knife: Important for slicing onions, scallions, and other ingredients.
- Cutting Board: Needed for preparing the vegetables and herbs.
