Thai Shrimp Curry with Coconut Milk
A delicious Thai red curry sauce, with tender, juicy shrimp, and lots of colorful veggies. This Thai recipe comes together fast, is easily customizable (more heat! less heat? whatever veggies you have!), and a healthy meal for paleo, low carb, or Whole30 diets.
Servings: 4 servings
Calories: 357kcal
Ingredients
Red Curry Sauce
- 1 cup coconut milk full fat (not coconut milk beverage)
- 3 tablespoons SunButter No Sugar Added
- 2 tablespoons Thai red curry paste
- 2 tablespoons lime juice
- 2 tablespoons ginger finely grated
Shrimp and Vegetables
- 1 tablespoons avocado oil
- 1 pound shrimp peeled and deveined
- sea salt to taste
- 1 red onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 zucchini chopped
- cilantro optional, to garnish
- green onions optional, to garnish
Instructions
- In a large measuring cup or small mixing bowl, add all sauce ingredients, and whisk to combine. Set aside.
- Heat a large skillet over medium high heat. Add the avocado oil, and cook shrimp about 3 minutes per side, until pink and just cooked through. Remove shrimp from the pan as they cook.
- Into the skillet, add the onions and peppers. Saute for 7-10 minutes to soften.
- Add the coconut milk mixture, and bring to a simmer, stirring ocassionally, for about 5 minutes.
- Add back in the shrimp along with the zucchini (or any other fast cooking vegetable you're using, like asparagus or broccoli), and simmer together for another 5 minutes.
- Remove from heat, and adjust seasonings with more salt or lime juice, if necessary. Garnish with herbs and chilis, if using.
Video
Notes
Choosing the best red curry paste: I use the Mae Ploy brand of Thai red curry paste. It has the most authentic flavor, plus clean ingredients – no sugar! It’s generously spicy. A tub of it will last you over a year!
Fresh-tasting Coconut Milk: The canned coconut milks sold in the US taste like a can. In SE Asia, coconut milk is sold in paper cartons. It’s much sweeter, and makes a much better curry dish. I buy it on Amazon or pick it up at Asian import stores. (I am not talking about coconut milk beverage sold by the almond milk. That is mostly water.)
SunButter No Sugar Added: Many Thai recipes have a base of crushed peanuts. It adds a nutty, rich flavor to dishes. I’ve chosen to keep this recipe allergy-friendly by using SunButter sunflower seed butter.
How to Serve
Whole30 / Paleo / Low Carb: This dish is easily adaptable to many diets or eating styles! The curry itself is high in protein, has no added sugar, and is low in carbs. Serve this over cauliflower rice to keep it grain free.
Gluten Free Shrimp Dinner: Serve this on Thai jasmine rice, basmati rice, Thai red rice, or quinoa to keep the meal gluten free.
Nutrition
Calories: 357kcal | Carbohydrates: 15g | Protein: 28g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 150mg | Potassium: 749mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2281IU | Vitamin C: 107mg | Calcium: 129mg | Iron: 4mg