Thai Coconut Shrimp Curry

Thai Coconut Shrimp Curry 

This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It’s quick, easy, and crazy delicious!

1 pound raw shrimp, cleaned and prepped (thaw if frozen)
1-2 TBSP avocado oil or olive oil
1 white onion
1 red bell pepper
1-2 large jalapeño
3 TBSP red curry paste
1.5 TBSP fish sauce
2 TBSP brown sugar
14 oz canned unsweetened coconut milk
1.5 TBSP cornstarch dissolved in 1.5 TBSP cold water
2-3 TBSP fresh chopped Thai basil for topping
lime wedges for serving

- Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too.

- Dice onion, cut bell pepper into thin strips and chop, and mince or slice your jalapeno. For a spicier curry, include the jalapeño seeds and use two jalapeños. For a more mild curry remove the seeds and only use one jalapeno or skip entirely.

- Heat the oil over medium-high heat in a large pan. Add onion, jalapeno, and bell pepper and cook until softened, approx 4-5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.

- Over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil. Add 1.5 TBSP cornstarch to 1.5 TBSP cold water and whisk to dissolve. Add to sauce and simmer until thickened, stirring occasionally. Approx 5 minutes. * Note: It’s important to wait until you’re ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

Pat shrimp dry and add to the sauce. Allow it to simmer gently, stirring occasionally, until shrimp are cooked through and opaque. Top with thai basil.

Serve with jasmine rice or basmati rice or see blog post for more tasty serving suggestions!

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