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- 1 lb (450g) large shrimp, peeled and deveined - 1 tablespoon coconut oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 2 tablespoons red curry paste - 1 can (14 oz) coconut milk - 1 cup vegetable broth - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 1 tablespoon brown sugar - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed - 1 lime, juiced - Fresh cilantro, chopped, for garnish - Salt and pepper to taste To make Creamy Thai Coconut Curry Shrimp, gather these simple yet vibrant ingredients. Each one plays a key role in creating a rich and flavorful dish. You start with shrimp, which brings a sweet and tender bite. Coconut oil adds a hint of tropical flavor. The onion, garlic, and ginger provide a fragrant base. Red curry paste gives you that signature heat and depth. The coconut milk gives the curry its creamy goodness. Vegetable broth helps to balance the flavors. Fish sauce or soy sauce brings umami, while brown sugar adds a touch of sweetness. The red bell pepper and snap peas offer color and crunch. Lime juice brightens the dish, making it fresh and lively. Finally, cilantro adds a pop of color and flavor as a garnish. With this list in hand, you are ready to create a delightful meal that will impress anyone at your table. - Sautéing onion in coconut oil: Start by heating 1 tablespoon of coconut oil in a large skillet. Use medium heat. Once the oil is hot, add 1 small finely chopped onion. Cook it for about 3-4 minutes. You want the onion to turn soft and clear. - Adding garlic and ginger: Next, stir in 3 minced garlic cloves and 1 tablespoon of minced ginger. Cook for 1 more minute. You will smell a lovely aroma that fills your kitchen. This is the base of your curry. - Combining red curry paste with aromatics: Now, add 2 tablespoons of red curry paste. Mix it well with the onion, garlic, and ginger. Let it cook for 1-2 minutes. This step builds the deep flavor of the curry. - Mixing coconut milk and vegetable broth: Pour in 1 can of coconut milk and 1 cup of vegetable broth. Stir until the curry paste is fully dissolved. Bring the mixture to a gentle simmer. This creamy base is what makes the curry rich and delicious. - Adding bell pepper and snap peas: Add 1 thinly sliced red bell pepper and 1 cup of trimmed snap peas to the skillet. Cook for about 5 minutes. You want the veggies tender but still bright and crisp. - Incorporating the shrimp into the curry: Gently add 1 pound of peeled and deveined shrimp. Cook them until they turn pink and opaque, which takes about 3-4 minutes. This is when the shrimp soak up all the flavors. Enjoy the vibrant colors and the wonderful scents as you create this dish! Using fresh ingredients is key to great taste. Fresh shrimp, veggies, and herbs make a big difference. For the best flavor, pick shrimp that is firm and smells like the sea. Fresh ginger and garlic also boost taste. Adjust spice levels to fit your taste. If you like it spicy, add more red curry paste. If you prefer less heat, start with a small amount. You can always add more later, but you can't take it out! When sautéing, use medium heat. This helps the onion cook evenly without burning. Stir often to prevent sticking. Timing is critical for cooking shrimp. They cook fast! Add them last. Cook until they turn pink and opaque, which takes about 3-4 minutes. Overcooked shrimp become rubbery, so watch them closely. Serve your curry with steamed rice or quinoa for a filling meal. Jasmine rice pairs well with the curry's flavors, while quinoa adds extra protein. Garnish with fresh cilantro and a squeeze of lime juice. This adds freshness and brightness. A well-garnished dish looks inviting and tastes even better! {{image_2}} You can easily make a vegetarian or vegan version of this dish. Start by substituting shrimp with tofu. Tofu soaks up flavors well. Use firm tofu for the best texture. You can also add other veggies. Good choices include zucchini, carrots, or broccoli. These will add more color and nutrients. To change the flavor, add other spices or herbs. Fresh basil or lemongrass can bring a fresh taste. These herbs work well with coconut milk. You can also try different curry pastes. Green or yellow curry paste gives unique flavors. Each type brings its own twist to the dish. If you need gluten-free options, use soy sauce labeled gluten-free. This simple swap does not change the taste much. For low-carb variations, skip rice and serve with steamed veggies. You can also use cauliflower rice for a healthy base. To keep your creamy Thai coconut curry shrimp fresh, follow these steps: - Refrigeration: Place the curry in an airtight container. This keeps it moist and tasty. - Shelf Life: The curry lasts up to three days in the fridge. Make sure to check for any off smells before eating. Freezing your curry is a great way to save it for later. Here’s how: - Proper Freezing: Let the curry cool to room temperature. Then, transfer it to a freezer-safe container. Leave some space at the top, as it will expand. - Thawing and Reheating: When you’re ready to enjoy it, thaw in the fridge overnight. Reheat gently on the stove, stirring until hot. You can add a splash of coconut milk if it seems thick. Meal prep can make cooking easier. Here are some ideas: - Preparing Ingredients: Chop your veggies and shrimp in advance. Store them in separate containers. This saves time on busy days. - Portioning for Quick Meals: Divide the curry into individual servings. This makes it easy to grab and go. You’ll have a delicious meal ready in no time! It takes about 15 minutes to prep and 15 minutes to cook. You’ll have a tasty meal ready in just 30 minutes. That’s quick for such a rich dish! Yes, you can use frozen shrimp! Just make sure to thaw them first. This helps cook them evenly. Frozen shrimp are a good option if fresh ones are not available. You can use almond milk or cashew cream as substitutes. They will change the flavor but can still work well. If you want a thicker sauce, use heavy cream. Keep in mind that this will alter the dish's taste. The spice level depends on how much red curry paste you use. For a milder dish, add less paste. You can always add more later if you like it spicier. Adjusting spice levels makes it perfect for your taste! This blog post explored making a delicious Creamy Thai Coconut Curry Shrimp. We covered key ingredients, step-by-step instructions, and tips to elevate your dish. You learned variations for dietary needs and how to store leftovers. Cooking can be fun and rewarding. With this recipe, you can impress friends and family. Enjoy exploring flavors while customizing it to your taste. Dive into this culinary adventure today!

Creamy Thai Coconut Curry Shrimp

Indulge in the rich flavors of Creamy Thai Coconut Curry Shrimp with this delightful recipe! Perfectly seasoned shrimp come together with vibrant vegetables in a creamy coconut sauce that will transport your taste buds to Thailand. This quick and easy dish is ready in just 30 minutes, making it ideal for busy weeknights or a cozy dinner. Click to explore the full recipe and bring a touch of Thailand to your kitchen!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 tablespoon coconut oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons red curry paste

1 can (14 oz) coconut milk

1 cup vegetable broth

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon brown sugar

1 red bell pepper, thinly sliced

1 cup snap peas, trimmed

1 lime, juiced

Fresh cilantro, chopped, for garnish

Salt and pepper to taste

Instructions
 

Sauté Aromatics: In a large skillet or wok, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Add Garlic & Ginger: Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

      Incorporate Curry Paste: Add the red curry paste to the skillet, stirring to combine with the aromatics for about 1-2 minutes.

        Mix Coconut Milk & Broth: Pour in the coconut milk and vegetable broth, stirring well to dissolve the curry paste. Bring the mixture to a gentle simmer.

          Season the Sauce: Add fish sauce and brown sugar to the curry, stirring until the sugar has dissolved. Adjust seasoning with salt and pepper according to taste.

            Cook the Vegetables: Add the sliced red bell pepper and snap peas into the sauce, cooking for about 5 minutes until they are tender but still crisp.

              Add Shrimp: Gently add the shrimp to the skillet, cooking until they turn pink and opaque, about 3-4 minutes.

                Finish with Lime Juice: Once the shrimp are cooked, remove the skillet from heat and stir in the lime juice for a fresh zing.

                  Garnish & Serve: Serve the curry hot, garnished with chopped cilantro over a bed of steamed jasmine rice or quinoa.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4