One-Pot Thai Coconut Curry Shrimp
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 pound large shrimp, peeled and deveined
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion and red bell pepper and cook for 3 to 4 minutes until they begin to soften.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the Thai red curry paste and stir for 30 seconds to toast it lightly.
- Pour in the coconut milk, then add the fish sauce and brown sugar. Stir well and bring the mixture to a gentle simmer.
- Add the shrimp and cook for 4 to 5 minutes until they turn pink and opaque.
- Remove the pot from the heat and stir in the lime juice.
- Spoon the curry over cooked rice and top with chopped cilantro before serving.
Notes
Adjust the amount of curry paste if you prefer a milder or spicier sauce. The shrimp cook fast, so watch them closely to keep them tender. Leftovers reheat gently on the stove with a splash of water to loosen the sauce. You can swap the red bell pepper for zucchini or snow peas if that is what you have on hand.
Course: Main Course
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife