A creamy and aromatic shrimps and vegetable curry topped with fresh herbs and served with steaming hot jasmine rice.

Thai-style Shrimp and Vegetable Curry

Name: Thai-style Shrimp and Vegetable Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb large shrimp peeled and deveined; 1 medium-sized red bell pepper thinly sliced; 1 medium-sized yellow bell pepper thinly sliced; 1 large carrot julienned; 1 cup sugar snap peas; 1 can full-fat coconut milk; 1 tbsp red curry paste; 1 tbsp freshly grated ginger; 1 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp lime juice; 2 tbsp vegetable oil; 1/4 cup fresh cilantro chopped; to taste salt; to taste pepper; steamed jasmine rice to serve

A creamy and flavorful springtime curry with shrimps and veggies.

Category Main Course

Prep 20 minutes

Cook 15 minutes

Style Thai

Technique Stir-frying

Diet Friendly Gluten-Free

Daily recipe · April 13, 2023

A little about this dish

This is a perfect recipe for a cool and breezy day in New York City. Inspired by the flavors of Thai cuisine, this recipe is a fusion of fresh spring vegetables and succulent shrimps. The dish features a unique blend of spices and herbs that complement each other perfectly. The creamy and flavorful sauce makes this recipe irresistibly delicious.

Ingredients (for 4)

Large shrimp — 1 lb — peeled and deveined
Medium-sized red bell pepper — 1 — thinly sliced
Medium-sized yellow bell pepper — 1 — thinly sliced
Large carrot — 1 — julienned
Sugar snap peas — 1 cup
Full-fat coconut milk — 1 can
Red curry paste — 1 tbsp
Freshly grated ginger — 1 tbsp
Fish sauce — 1 tbsp
Soy sauce — 1 tbsp
Lime juice — 1 tbsp
Vegetable oil — 2 tbsp
Fresh cilantro — 1/4 cup — chopped
Salt — to taste
Pepper — to taste
Steamed jasmine rice — — to serve

Preparation

Step 1 — 🍲🔥🧂

In a large skillet or wok, heat the vegetable oil over medium-high heat.
Step 2 — 🥦🌽🥕

Add the bell peppers, carrots, and sugar snap peas. Stir-fry for 3 minutes until crisp-tender.
Step 3 — 🧄🌶️🥢

Add the ginger and red curry paste and stir until the vegetables are coated with the spices.
Step 4 — 🦐🍤🍳

Add the shrimps and stir-fry until pink and evenly cooked, about 2-3 minutes.
Step 5 — 🥥🥛🔥

Pour the coconut milk into the skillet and bring it to a boil.
Step 6 — 🍋🧂🐟

Stir in the fish sauce, soy sauce, and lime juice.
Step 7 — ⏰🍲🔥

Reduce the heat to low and let it simmer for 2-3 minutes until the sauce thickens.
Step 8 — 🧂🌶️👅

Season with salt and pepper to taste.
Step 9 — 🌿🍚🥢

Sprinkle with fresh cilantro and serve with steamed jasmine rice.

A final fox tip

For a vegetarian or vegan version, replace the shrimps with tofu or tempeh. This dish is also great with a side of naan bread or roti. You can customize the level of spiciness by adjusting the amount of red curry paste to your liking.