Can I use light coconut milk instead?

You can, but the sauce won't be as luxuriously creamy. If you do, try simmering it a few extra minutes to thicken. My compromise? Use half light coconut milk, half regular - you still get that rich texture with fewer calories.

How do I make it spicier?

Easy! Add 1/2 tsp of red pepper flakes with the curry paste, or toss in some thinly sliced Thai chilies. Taste as you go - that heat creeps up on you! My husband always adds extra curry paste (sometimes double!), but I'm more of a medium-heat gal

Can I make this ahead of time?

Absolutely! The flavors actually deepen overnight. Just wait to add the shrimp until you're ready to serve - cook them fresh and stir into the reheated sauce. The basil and lime should always go in last-minute for maximum brightness.

What if I can't find bamboo shoots?

No stress! Water chestnuts give a similar crunch, or just double up on bell peppers. Sometimes I use zucchini slices when I'm feeling lazy - they soak up the sauce beautifully.

Is fish sauce really necessary?

I know it smells funky, but trust me - it's the secret umami bomb! If you must skip it, use 1 tbsp soy sauce + 1/2 tsp salt. But really, give fish sauce a chance - you won't taste "fish," just incredible depth of flavor.

Thai Coconut Shrimp Curry in 30 Minutes

Name: Thai Coconut Shrimp Curry in 30 Minutes - Irresistible & Easy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 lb shrimp, peeled and deveined; 1 can (13.5 oz) coconut milk; 2 tbsp red curry paste; 1 tbsp fish sauce; 1 tbsp brown sugar; 1 red bell pepper, sliced; 1 cup bamboo shoots; 1/2 cup fresh basil leaves; 1 tbsp lime juice; 1 tbsp vegetable oil; 2 cloves garlic, minced; 1 inch ginger, grated

Thai Coconut Shrimp Curry in 30 Minutes – Irresistible & Easy

Print Recipe

A flavorful Thai coconut shrimp curry with a perfect balance of spicy, sweet, and creamy flavors. Quick to make and packed with fresh ingredients.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Thai
Diet: Low Calorie

Ingredients

Scale

1 lb shrimp, peeled and deveined
1 can (13.5 oz) coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1 cup bamboo shoots
1/2 cup fresh basil leaves
1 tbsp lime juice
1 tbsp vegetable oil
2 cloves garlic, minced
1 inch ginger, grated

Instructions

Heat oil in a pan over medium heat. Add garlic and ginger, sauté for 1 minute.
Stir in red curry paste and cook for another minute.
Pour in coconut milk, fish sauce, and brown sugar. Mix well.
Add shrimp, bell pepper, and bamboo shoots. Simmer for 5-7 minutes until shrimp is cooked.
Stir in basil and lime juice. Serve hot with rice.

Notes

Adjust spice level by adding more or less curry paste.
Use fresh coconut milk for the best flavor.
Substitute shrimp with chicken or tofu if preferred.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 800mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 25g
Cholesterol: 180mg

Keywords: Thai coconut shrimp curry, easy shrimp recipe, quick dinner

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