Thai Coconut Curry with Shrimp

This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 354 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 (14 ounce) can coconut milk
• salt and ground black pepper to taste
• 2 cups chicken broth
• 4 cloves garlic, minced
• 1 ½ teaspoons dried basil
• ½ teaspoon curry powder
• ¼ cup chopped fresh mint
• 1 tablespoon red pepper flakes
• 1 pinch garlic powder, or to taste
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• 4 tablespoons green curry paste (such as Thai Kitchen®)
• ¼ cup chopped fresh Thai basil
• ½ teaspoon minced fresh ginger
• 1 (8 ounce) can sliced bamboo shoots, drained
• ½ pound uncooked medium shrimp, peeled and deveined

Recipe Instructions

Step 1

Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.

Step 2

Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.

Step 3

Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.

Step 4

Transfer shrimp into the simmering sauce and simmer for 5 more minutes.