a white bowl filled with rice and shrimp next to a spoon on top of a wooden table

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Thai Coconut Shrimp Curry

6 ratings

· 30min · Gluten free · 4 servings

An amazingly quick and easy curry filled with plump shrimp and juicy bell pepper. The coconut sauce is ultra creamy, slightly spicy and can’t-stop-eating-delicious.

Anna's Table

Ingredients

Seafood

• 1 lb Shrimp

Produce

• 1 Bell pepper

• 1 Chili pepper

• 1 Cilantro

• 1/2 tsp Coriander, ground

• 4 Garlic cloves

• 1 tsp Garlic powder

• 1 tbsp Ginger

• 1/2 Lime

• 1 Onions, fried

• 1 Scallions

• 1 Shallot

• 1 handful Thai basil

Canned goods

• 1/2 cup Chicken broth

• 1 can Coconut milk, unsweetened full fat

• 3 tbsp Thai red curry paste

Condiments

• 1 tbsp Fish sauce

• 7 tsp Soy sauce, low sodium

• 1 tsp Sriracha

Baking & spices

• 2 tsp Brown sugar

• 1/2 tsp Red pepper flakes

• 1 tsp Turmeric

• 1/2 tsp White pepper

Oils & vinegars

• 1 tbsp Vegetable oil

Nuts & seeds

• 1/2 tsp Cumin, ground

Dairy

• 1 tbsp Butter, unsalted

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