Elevate your seafood game: a flavorful thai curry shrimp recipe that will impress

Indulge in the tantalizing flavors of Southeast Asia with this authentic Thai curry shrimp recipe. This delectable dish combines the vibrant aromatics of Thai herbs and spices with succulent shrimp, creating a culinary masterpiece that will transport your taste buds to Thailand’s bustling markets.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 1 tablespoon Thai red curry paste
• 1 can (14 ounces) coconut milk
• 1/2 cup chicken broth
• 1/4 cup bamboo shoots, sliced
• 1/4 cup red bell pepper, sliced
• 1/4 cup green bell pepper, sliced
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Marinate the Shrimp: In a bowl, combine the shrimp with the vegetable oil and curry paste. Mix well and set aside for 15 minutes.
2. Sauté the Aromatics: Heat the remaining vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger and sauté until softened, about 2 minutes.
3. Add the Spices: Stir in the turmeric, cumin, coriander, salt, and black pepper. Cook for 1 minute, or until fragrant.
4. Simmer in Coconut Milk: Pour in the coconut milk and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Add the Vegetables: Add the bamboo shoots, bell peppers, and onion to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
6. Incorporate the Shrimp: Add the marinated shrimp to the skillet. Cook for 2-3 minutes, or until the shrimp are cooked through and opaque.
7. Garnish and Serve: Stir in the cilantro and serve immediately over jasmine rice or noodles.

Tips

• For a spicier curry, use more curry paste.
• Add other vegetables such as carrots, peas, or snap peas for extra crunch.
• Serve with a side of lime wedges to brighten the flavors.
• If you don’t have bamboo shoots, you can substitute with water chestnuts.

Nutritional Information

One serving of this Thai curry shrimp recipe contains approximately:

• Calories: 350
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 30 grams

Variations

• Green Thai Curry Shrimp: Use green curry paste instead of red for a milder and more herbaceous flavor.
• Yellow Thai Curry Shrimp: Use yellow curry paste for a sweeter and milder curry.
• Panang Curry Shrimp: Use Panang curry paste for a richer and more complex flavor.
• Massaman Curry Shrimp: Use Massaman curry paste for a nutty and slightly sweet curry.

Pairing Suggestions

• Jasmine Rice: A classic accompaniment that absorbs the flavorful sauce.
• Noodles: Vermicelli or rice noodles are a great option for a slurpable and satisfying meal.
• Vegetables: Serve with a side of steamed or stir-fried vegetables for a healthier option.
• Fruit: A side of fresh mango or pineapple will add a touch of sweetness and acidity.

Takeaways

This Thai curry shrimp recipe is a culinary journey that will tantalize your taste buds and transport you to the vibrant streets of Southeast Asia. Its aromatic flavors, succulent shrimp, and vibrant colors make it a perfect dish for any occasion. Whether you’re a seasoned chef or a kitchen novice, this recipe will guide you through the steps to create an authentic and delicious Thai curry shrimp that will impress your family and friends.

What People Want to Know

1. Can I use frozen shrimp? Yes, you can use frozen shrimp. Thaw them completely before marinating and cooking.
2. What is a good substitute for curry paste? If you don’t have curry paste, you can make your own using a blend of spices such as turmeric, cumin, coriander, and red chili flakes.
3. Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving.