Easy Coconut Curry Shrimp

5 from 7 votes

This recipe for Coconut Curry Shrimp is all about minimal ingredients with BIG flavor. Easy and versatile, serve this shrimp curry over rice for a wildly delicious weeknight dinner.

Prep Time10

Cook Time25

Total Time35

Course: Entree, Main Course

Cuisine: Thai

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large skillet

Ingredients

2 Tbsp. cooking oil, divided (olive, canola, or vegetable oil)
1 lb. large peeled and deveined raw shrimp*
1/2 tsp. salt, divided
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced (sub yellow onion)
6 oz. baby bok choy, halved or quartered lengthwise (sub broccoli florets)
2 Tbsp. red curry paste (I use Thai Kitchen brand)
3 garlic cloves, minced
1 (13.5-oz.) can coconut milk (full-fat)
1/2 cup lower sodium vegetable broth
1 Tbsp. fish sauce
3 Tbsp. finely chopped fresh basil leaves plus more for garnish
Cooked white rice (or rice noodles) for serving
Fresh lime wedges for serving

Instructions

Heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add half of the shrimp; cook 2 minutes on each side or until opaque. Remove from pan; and repeat with second half of shrimp. (If needed, drizzle more oil on the pan for the second batch.)
Transfer shrimp to a clean plate and season with 1/4 tsp. salt.
Add remaining 1 Tbsp. of oil to pan, along with bell pepper, red onion, and bok choy (or broccoli). Cook vegetables for 7 to 8 minutes, stirring only occasionally, until tender. Stir in red curry paste and garlic; cook 2 more minutes, until aromatic. Season mixture with remaining 1/4 tsp. salt.
Add coconut milk, broth, and fish sauce to pan; bring mixture to a simmer. Simmer, uncovered, 8 to 10 minutes, until sauce reduces and slightly thickens.
Stir in basil and sautéed shrimp; cook 1 to 2 additional minutes--just long enough to rewarm shrimp. Spoon mixture over rice (or rice noodles), and finish with a squeeze of fresh lime juice. If desired, garnish with additional fresh basil leaves.

Notes

*Nutrition Facts do NOT include rice.

*Refer to text in post for shrimp purchasing tips. You can also use tofu, chicken, or chickpeas in this recipe in place of shrimp (instructions also provided in post).

Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.

Reheat: Gently reheat leftovers in a medium skillet on the stovetop over medium-low heat. Alternatively, reheat individual portions in the microwave in 30 second intervals, stirring each time, until warm.

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