Thai Shrimp Curry with Coconut Milk
Thai curry is one of the most well-known dishes in Southeast Asian cuisine, made truly special by its fresh spices and creamy coconut milk. The shrimp and vegetables perfectly harmonize with the spicy curry paste, which has been traditionally prepared in Thai cuisine for millennia. Balancing flavors – with sweet, salty, sour, and spicy elements – is a fundamental principle of Thai gastronomy. This recipe is perfect for a quick yet special dinner, bringing the flavors of faraway Thailand to your table.
Ingredients for this recipe
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Preparation Steps
1
Clean the shrimp, if necessary, and rinse with cold water. Set aside.
2
Finely chop the onion, garlic, and ginger. Slice the bell pepper and zucchini into thin strips.
3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion until softened.
4
Add the garlic, ginger, and red curry paste. Cook for 1-2 minutes, until fragrant.
5
Pour in the coconut milk and stir well. Bring to a simmer over medium heat.
6
Add the bell pepper and zucchini. Cook for 5-7 minutes, until the vegetables are slightly tender but still crisp.
7
Add the shrimp, fish sauce, and cane sugar. Cook for an additional 3-4 minutes, or until the shrimp turns pink and is cooked through.
8
Squeeze in the lime juice and stir in the fresh cilantro. Remove from heat.
9
Meanwhile, prepare the jasmine rice. In a saucepan, bring the water to a boil. Add the rice, cover, and simmer over low heat for 10-12 minutes, or until the rice is tender and the water is absorbed.
10
Serve the curry with the cooked jasmine rice, garnished with extra cilantro, if desired.
