30-Minute Thai Coconut Shrimp Curry
*Whew*! A long day calls for an easy-to-make, "done in 30 minutes or less” type of dinner.
And what’s better than curling up to a cozy coconut curry recipe that can rival any of your favourite Thai takeout spots? Seriously - it’s THAT good!!
This one-pot recipe is easy to plan, prepare and have ready on the table in no time - perfect for those days you find yourself busy and in need of a quick meal.
Not only is this Thai Coconut Shrimp Curry absolutely mouth-watering and flavourful, but it’s also super versatile because of the coconut curry base. That’s right, you can add whichever type of protein that you want - shrimp, chicken, white fish, or even tofu for my plant-based friends. Get creative and make it yours!
Not to mention… this dish is hearty, full of healthy fats and high in protein - all of which leave you feeling nourished and satisfied for the rest of your night! You can also store the leftovers away and enjoy them again the next day, making this the perfect one-pot meal prep. (Talk about time and dish saving!!)
When you don’t have the energy to cook - throw this together in an instant pot and make the whole house smell super fragrant and amaaaazing! Your long day just got a whole lot easier, my friend! (You can thank me later!)
A few tips to make this recipe work for your busy schedule:
You can feel free to buy previously cooked frozen shrimp instead of uncooked, which will lower the cooking time significantly. In this case, you’ll add the shrimp right at the end, once everything else has cooked and come together.
If you’re using frozen shrimp and forgot to thaw it beforehand - no worries! You can throw the shrimp in totally frozen and it’ll still come out perfectly. The curry may be a *tad* more watered down, but once you add rice, it’ll soak everything up and taste amazing all the same.
Grab the recipe and details below! Enjoy!
Thai Coconut Shrimp Curry
INGREDIENTS
1 tbsp olive oil
3 cloves minced garlic
1 chopped onion
2 tsp grated ginger
1 chopped red bell pepper
2 tsp of ground turmeric
2 tbsp mild red curry paste
1 can of diced tomatoes
1 small can of coconut milk
30 large shrimp, peeled and deveined
salt and pepper to taste
chopped fresh parsley
basmati rice
DIRECTIONS
Start by using a large pot and turning the stove to medium/high. Add in a little bit of olive oil and chopped onion and minced garlic. Let it sweat until the onions are translucent and you can smell the aromatics.
Once that has that nice aroma,add in the grated ginger and bell pepper. Mix and allow to cook down. This will be about 5 minutes.
From there, add in turmeric and red curry paste. Make sure that it’s coated with all of the ingredients in the pot. Let it simmer there so the spices can release their flavor. Don’t move to the next step too soon, as the spices need time to release their natural flavours and aromas.
From there, add in your full can of diced tomatoes and coconut milk.
Next, toss in your shrimp and bring the entire batch to a simmer so it cooks down fully and the shrimp cooks completely.
Season with salt and pepper to taste - I love a good sprinkle of freshly cracked pepper!
Top the whole thing with some fresh chopped parsley and serve it in a bowl alongside some basmati rice.
NUTRITION INFO
Makes 4 servings
Calories per serving: 436 Fats: 21g Carbohydrates: 17g Protein: 42g
