Thai Pepper Shrimp Curry
We adore Thai food here and make it regularly. A Thai curry like this Thai Pepper Shrimp Curry is fast to make and a very easy weeknight meal. The prep with Thai food is the most difficult as it usually has quite a few ingredients but once those are set it pulls together very quickly. For weekday meals like this I use a jarred garlic and ginger, so much faster to use.
Red curry paste is much milder than green curry paste so that is what I prefer using in my Thai cooking for the most part. You can usually just purchase a small envelope of curry paste that is good for about 2 meals. If it is any larger is tends to be wasted until we come around to making Thai food again.
Frozen shrimp are almost always in our freezer as they thaw quickly and make a great meal quickly. Pairing them up with lots of red and green peppers make this meal delicious and nutritous.
The flavors of the curry with ginger, garlic and coconut is a favorite in this household. Adding in some umami flavors from fish sauce and soy sauce adds an extra depth to this also. A little crunch from a few peanuts and the freshness from the cilantro round out the dish perfectly.
Here you go, you can have the first bite!! Working hard all day and coming home to still make a satisfying meal for the family in a hurry can be a big challenge. Going to a delicious quick fix curry can solve all your problems. It is healthy but most of all delectable and satisfying. A real winner of a dish!! I crave Asian cuisine a lot here and this dish sends it home for me!!
The Recipe
- 1 lb. medium sized shrimp, 71-90 count, defrosted
- 1 Tbsp. canola oil
- 2 cups onion, sliced
- 1½ Tbsp. red curry paste
- 1 Tbsp. jarred minced ginger
- 2 tsp. jarred minced garlic
- 1 cup sliced red peppers
- 1 cup sliced green peppers
- Salt to taste
- 1 can (8.5 oz.) light coconut milk
- 2 Tbsp. flour
- ½ Tbsp. fish sauce
- ½ Tbsp. soy sauce
- 1 tsp. brown sugar
- 4 cups cooked rice
- ⅓ cup salted chopped peanuts
- Fresh cilantro, chopped
- Heat a large wok or skillet over medium high heat. Add half the oil and saute the shrimp for about 3 minutes until pink and cooked through. Transfer shrimp to a bowl and set aside.
- Add the remaining oil to the wok and stir fry the onions with the curry paste, ginger and garlic for about 3 min. Add the red and green peppers and cook for an additional 2 min. or until starting to soften. Season with salt.
- While the veggies are cooking whisk the coconut milk with the flour, fish sauce, soy sauce and sugar until smooth.
- Add in the coconut milk mixture with the shrimp and stir and cook for about 3 min. more or until thickened and bubbling. Serve over cooked rice with a garnish of peanuts and cilantro.
Recipe adapted from Rush Hour Meals by Rose Reisman
Melissa says
March 22, 2017 at 10:25 amThat shrimp looks amazing and I love a one pot meal over rice for the kids, It looks like you spent all day on that dish and I can never refuse shrimp.
Nicole Elliott says
March 22, 2017 at 11:09 amWe’ve never really tried Thai food, so we’ll definitely have to sometime! I agree that I love using jarred garlic and ginger though, all the fresh bang without the crazy effort.
Carlee C says
March 22, 2017 at 12:39 pmPerfect dish for lent and it looks so hearty. I also love that it uses coconut milk, this really does look amazing.
Nancy @ whispered inspirations says
March 22, 2017 at 6:01 pmGreat recipe! My hubby makes a mean Thai pepper shrimp curry dish too! I’m going to share this with him!
Claudia Krusch says
March 22, 2017 at 7:03 pmThis recipe looks so delicious. I am sure it will be a big hit with my family. I will have to add it to my meal plan for next week.
Ann Bacciaglia says
March 22, 2017 at 7:04 pmI am so excited to make this recipe. It looks so delicious and easy to make. I wish I could taste it right now.
Kathy says
March 22, 2017 at 7:35 pmThis looks really good. I don’t like shrimp though, so I’d have to cut that out. Either way it still looks delicious.
Cathi Crismon says
March 22, 2017 at 7:39 pmOh my goodness! This recipe looks so delicious! I have a thing for curry so this is right up my alley sans the shrimp. I’m vegan but my boys would make the shrimp disappear in a heartbeat!
Stacie says
March 22, 2017 at 7:42 pmI love Thai food and its spicy flavour. This looks so delicious.
Michelle Waller says
March 22, 2017 at 8:28 pmI am usually not a huge fan of curry, but this dish looks scrumptious! I am going to have to give it a try.
Cyn says
March 22, 2017 at 9:17 pmThat looks so yummy and so easy to make. I love a good one pot meal.
Brianne says
March 25, 2017 at 4:15 pmThis recipe looks so delicious. I love anything with shrimp!
Ashleigh @Dash of Evans says
March 26, 2017 at 6:32 pmWe just picked up some frozen shrimp Buy 1, Get 1 Free at the grocery store. I love finding new recipes–this one sounds perfect! I need to grab more red curry paste. Pinning for later!