10-Minute Thai Shrimp Curry
If you’re in the mood for a burst of vibrant flavors that transport you straight to Thailand without leaving your kitchen, then this 10-Minute Thai Shrimp Curry is your best friend! This dish is a delightful combination of succulent shrimp, creamy coconut milk, and aromatic red curry paste, all coming together in a matter of minutes. Perfect for busy weeknights or a quick weekend treat, this recipe is as simple as it is satisfying. So, grab your apron, and let’s dive into this culinary adventure!
Why This Recipe Is Reliable
This 10-Minute Thai Shrimp Curry will quickly become one of your go-to recipes. It’s incredibly easy to make, requires just a handful of ingredients, and offers a great balance of flavors and textures. The shrimp cook in no time, while the vibrant vegetables add both crunch and nutrition. Plus, you can easily adapt the recipe to suit your taste preferences or what you have on hand. In just 10 minutes, you can whip up a delicious meal that feels like a restaurant experience right in your home.
What Goes Into 10-Minute Thai Shrimp Curry
- 1 teaspoon cooking oil – for sautéing the vegetables and enhancing flavor.
- 2 tablespoons red curry paste – the star of the dish, providing warmth and depth.
- 1 tablespoon fish sauce – adds umami and saltiness (you can also use soy sauce for a vegetarian option).
- 12 ounces coconut milk – creamy and rich, this is what makes the curry so luscious.
- 1 red bell pepper, seeded and cut into strips – adds sweetness and color.
- 6 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms) – earthy flavors enhance the dish.
- 1/2 pound uncooked, peeled shrimp – the protein that makes this curry hearty and satisfying.
- 8 fresh basil leaves (optional) – for garnish and a fresh, aromatic finish.
- Cooked rice, to serve – the perfect base for soaking up that delicious curry sauce.
Equipment at a Glance
- Large skillet or wok – for cooking the curry quickly and evenly.
- Wooden spoon or spatula – for stirring and mixing ingredients.
- Measuring spoons – for precise measurements of the curry paste and fish sauce.
- Serving bowls – to present your beautiful curry.
10-Minute Thai Shrimp Curry in Steps
Step 1: Heat the Oil
In a large skillet or wok, heat 1 teaspoon of cooking oil over medium heat. Allow it to warm up for a minute.
Step 2: Add the Red Curry Paste
Add 2 tablespoons of red curry paste to the skillet. Stir it in the hot oil for about 30 seconds, letting the aromas bloom and infuse the oil.
Step 3: Incorporate the Fish Sauce
Pour in 1 tablespoon of fish sauce and give it a good stir to combine with the curry paste.
Step 4: Pour in the Coconut Milk
Slowly add in 12 ounces of coconut milk, stirring constantly to mix it well with the curry paste and fish sauce. Allow the mixture to come to a gentle simmer.
Step 5: Add the Vegetables
Add the red bell pepper strips and sliced mushrooms to the skillet. Let them cook in the simmering sauce for about 2-3 minutes until they are tender yet crisp.
Step 6: Cook the Shrimp
Add 1/2 pound of uncooked, peeled shrimp to the skillet. Stir and cook for an additional 3-4 minutes, or until the shrimp turn pink and opaque.
Step 7: Finish with Fresh Basil
(Optional) Tear 8 fresh basil leaves and sprinkle them over the curry just before serving for an aromatic touch.
Step 8: Serve with Rice
Serve the curry over cooked rice in bowls, allowing the rice to soak up the delicious sauce.
Seasonal Spins
- Spring: Add snap peas and asparagus for a fresh crunch.
- Summer: Incorporate zucchini and corn for a sweet, summery twist.
- Fall: Use butternut squash and kale for a hearty autumn variation.
- Winter: Add bok choy and carrots for a warming, nutritious dish.
Recipe Notes & Chef’s Commentary
This 10-Minute Thai Shrimp Curry is incredibly versatile. Feel free to adjust the level of spiciness by adding more or less red curry paste according to your taste. If you prefer a vegetarian option, simply swap the shrimp for tofu or chickpeas, and use soy sauce instead of fish sauce. The beauty of this dish lies in its adaptability, allowing you to create a meal that suits your dietary preferences and the ingredients available to you.
- For extra creaminess, consider adding a tablespoon of peanut butter to the coconut milk mixture.
- If you’re not a fan of shrimp, chicken or firm tofu are excellent substitutes.
Storing Tips & Timelines
If you find yourself with leftovers, this curry stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If you plan to freeze it, store the curry without the shrimp, as the texture may change upon thawing. You can freeze the base of the curry for up to 2 months, then add fresh shrimp when reheating.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze the curry base (without shrimp) for up to 2 months.
10-Minute Thai Shrimp Curry FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used; just make sure to thaw them completely before adding them to the curry for even cooking.
Is red curry paste spicy?
Red curry paste has a moderate level of spiciness. If you’re sensitive to heat, start with a smaller amount and adjust to your taste.
Can I use other vegetables in this curry?
Absolutely! Feel free to use any vegetables you have on hand, such as carrots, broccoli, or green beans for a colorful and nutritious dish.
What can I serve with this curry besides rice?
While rice is traditional, you can serve this curry with quinoa, cauliflower rice, or even with warm naan bread for a delightful twist.
More from the Kitchen
Ready, Set, Cook
Now that you have all the tools and knowledge at your fingertips, it’s time to make this delicious 10-Minute Thai Shrimp Curry! With its vibrant flavors, quick preparation time, and adaptability, this dish is sure to impress not just yourself, but anyone you serve it to. Whether it’s a cozy night in or a casual gathering with friends, this curry is bound to be a hit. Dive into the rich, creamy goodness and savor every bite! Happy cooking!
10-Minute Thai Shrimp Curry
Ingredients
Equipment
Method
- In a large skillet or wok, heat 1 teaspoon of cooking oil over medium heat. Allow it to warm up for a minute.
- Add 2 tablespoons of red curry paste to the skillet. Stir it in the hot oil for about 30 seconds, letting the aromas bloom and infuse the oil.
- Pour in 1 tablespoon of fish sauce and give it a good stir to combine with the curry paste.
- Slowly add in 12 ounces of coconut milk, stirring constantly to mix it well with the curry paste and fish sauce. Allow the mixture to come to a gentle simmer.
- Add the red bell pepper strips and sliced mushrooms to the skillet. Let them cook in the simmering sauce for about 2-3 minutes until they are tender yet crisp.
- Add 1/2 pound of uncooked, peeled shrimp to the skillet. Stir and cook for an additional 3-4 minutes, or until the shrimp turn pink and opaque.
- (Optional) Tear 8 fresh basil leaves and sprinkle them over the curry just before serving for an aromatic touch.
- Serve the curry over cooked rice in bowls, allowing the rice to soak up the delicious sauce.
Notes
- For extra creaminess, consider adding a tablespoon of peanut butter to the coconut milk mixture.
- If you're not a fan of shrimp, chicken or firm tofu are excellent substitutes.
- Feel free to adjust the level of spiciness by adding more or less red curry paste according to your taste.
- This curry stores well in an airtight container in the refrigerator for up to 3 days.
- Freeze the curry base (without shrimp) for up to 2 months.
