Experience the rich flavors of Coconut Thai shrimp curry, a delightful dish that marries the sweetness of coconut milk with the warmth of aromatic spices. This easy shrimp curry recipe features tender shrimp and hearty chickpeas, creating a satisfying one-pot shrimp dinner that’s perfect for any occasion. Whether you’re looking for quick and healthy dinner ideas or a flavorful shrimp dish to impress guests, this creamy coconut curry will surely become a favorite.
Ingredients
Scale:
1 lb (450g) large shrimp, peeled and deveined
1 can (13.5 oz) coconut milk, preferably full-fat
1 cup chickpeas, drained and rinsed
1 tablespoon red curry paste
1 tablespoon fish sauce (or soy sauce for vegetarian option)
1 tablespoon brown sugar
2 cloves garlic, minced
1 inch fresh ginger, grated
1 red bell pepper, sliced
1 cup fresh spinach (optional)
2 tablespoons vegetable oil
Juice of 1 lime
Fresh cilantro for garnish
1 cup jasmine rice
2 cups water or broth
1 tablespoon coconut oil or butter (optional)
Instructions
In a medium saucepan, combine the jasmine rice and water or broth. Add coconut oil or butter if desired. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Stir in the sliced red bell pepper and cook for another 2-3 minutes until slightly softened.
Add in the red curry paste, fish sauce, and brown sugar. Mix well and cook for another minute.
Pour in the coconut milk and bring the mixture to a gentle simmer. Add the shrimp and chickpeas, cooking for 5-7 minutes until the shrimp are pink and opaque.
If using, add the fresh spinach during the last minute of cooking, allowing it to wilt.
Remove from heat and stir in lime juice. Season with additional salt or fish sauce if needed.
Fluff the jasmine rice with a fork and serve the Coconut Thai shrimp curry over it. Garnish with fresh cilantro.
