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Thai Coconut Curry with Shrimp
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
"Whip up a quick and fun Thai coconut curry that's irresistibly easy to make!"
Ingredients:
  • 1 (14 ounce) can coconut milk
  • 4 tablespoons green curry paste (such as Thai Kitchen®)
  • 2 cups chicken broth
  • 0.25 cup chopped fresh Thai basil
  • 0.25 cup chopped fresh mint
  • 4 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon red pepper flakes
  • 1.5 teaspoons dried basil
  • 0.5 teaspoon curry powder
  • 0.5 teaspoon minced fresh ginger
  • 1 (8 ounce) can sliced bamboo shoots, drained
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 tablespoon vegetable oil
  • 0.5 pound uncooked medium shrimp, peeled and deveined
  • 1 pinch garlic powder, or to taste
  • salt and ground black pepper to taste
Instructions:
  • In a large saucepan, bring coconut milk and curry paste to a gentle boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Let it come back to a boil and simmer for an additional 5 minutes, stirring occasionally.
  • Stir in bamboo shoots and bell peppers and let them cook for 2 minutes. Simmer on low heat until flavors meld, around 12 minutes.
  • Heat oil in a large skillet over medium heat. Saute shrimp with garlic powder, salt, and pepper until bright pink and opaque, 4 to 6 minutes.
  • Add the shrimp to the bubbling sauce and let it simmer for an additional 5 minutes.

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