Embark on a culinary journey to Thailand with this vibrant and aromatic coconut curry. Infused with fragrant herbs, spices, and succulent shrimp, this dish offers a delightful balance of creamy coconut milk, spicy curry paste, and fresh vegetables. A symphony of flavors awaits in every spoonful!

Follow The Directions

01

Step

In a large saucepan, combine coconut milk and green curry paste. Bring to a vigorous boil, allowing the flavors to meld for approximately 5 minutes.

02

Step

Introduce the chicken broth, Thai basil, mint, minced garlic, brown sugar, red pepper flakes, dried basil, curry powder, and fresh ginger to the saucepan. Return the mixture to a boil, stirring occasionally, and cook for an additional 5 minutes to allow the aromatic spices to infuse the broth.

03

Step

Add the drained bamboo shoots and sliced bell peppers to the simmering sauce. Increase heat to boil for 2 minutes. Then, reduce the heat to low and let the curry simmer gently for about 12 minutes, allowing all the flavors to harmonize and deepen.

04

Step

While the curry simmers, heat vegetable oil in a large skillet over medium heat. Add the peeled and deveined shrimp to the skillet, seasoning with a pinch of garlic powder, salt, and pepper to taste. Sauté the shrimp until they turn bright pink on the outside and the meat is opaque, approximately 4 to 6 minutes.

05

Step

Gently transfer the sautéed shrimp into the simmering curry sauce. Allow the shrimp to simmer in the sauce for an additional 5 minutes, ensuring they are fully coated and infused with the rich curry flavors.

For an extra layer of flavor, consider adding a squeeze of fresh lime juice just before serving.
Feel free to customize the level of spice by adjusting the amount of red pepper flakes to your preference.
Serve this delectable Thai Coconut Curry with Shrimp over a bed of fluffy jasmine rice for a complete and satisfying meal.