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Coconut Curry & Shrimp: Authentic Thai Flavor

Name: Coconut Curry & Shrimp: Authentic Thai Flavor
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 3 tablespoons Thai Red Curry Paste; 2 tablespoons Coconut oil; 400 ml (1 can) Full-fat coconut milk; 1 cup Chicken or vegetable broth; 400 grams Medium shrimp, peeled and cleaned; 1/2 cup Thai basil leaves (or common basil); 4-5 units Kaffir lime leaves (fresh or frozen); 1 unit Red bell peppers, in thin strips; 1/2 unit Red onion, thinly sliced; 100 grams Mushrooms (shiitake or button), sliced; 1 teaspoon Palm sugar (or brown sugar); 1-2 colheres de sopa (a gosto) Fish sauce (nam pla); 1 tablespoon Lemon juice (tahiti or sicilian); Q.B. Cooked jasmine rice for serving

Transform your kitchen with the vibrant and aromatic Thai Red Curry, made from scratch for an unforgettable experience.

Por

Equipe Receita Solta

Coconut Curry & Shrimp: Authentic Thai Flavor

Prep Time25 min

Cook Time35 min

Servings4 servings

DifficultyMedium

Calories520 kcal

Resumo para quem tem pressa

"Inspired by Thai cuisine, this curry combines aromatic red paste, full-bodied coconut milk, and shrimp cooked to perfection. The dish brings a striking balance between spiciness and freshness."

Discover the rich flavors of Southeast Asia with our exclusive Red Shrimp Curry recipe. Perfect for those looking for authenticity and a gourmet touch at home.

O Que Você Precisa Saber

- Fritura prévia da pasta: refogar a pasta no óleo de coco por 2 a 3 minutos libera os óleos aromáticos essenciais. - Cozimento rápido do camarão: manter o fruto do mar no caldo por apenas 2 a 3 minutos previne textura rígida. - Harmonia cítrica: folhas de limão kaffir e suco fresco equilibram o dulçor natural do leite de coco.

Ingredients

3 tablespoons Thai Red Curry Paste
2 tablespoons Coconut oil
400 ml (1 can) Full-fat coconut milk
1 cup Chicken or vegetable broth
400 grams Medium shrimp, peeled and cleaned
1/2 cup Thai basil leaves (or common basil)
4-5 units Kaffir lime leaves (fresh or frozen)
1 unit Red bell peppers, in thin strips
1/2 unit Red onion, thinly sliced
100 grams Mushrooms (shiitake or button), sliced
1 teaspoon Palm sugar (or brown sugar)
1-2 colheres de sopa (a gosto) Fish sauce (nam pla)
1 tablespoon Lemon juice (tahiti or sicilian)
Q.B. Cooked jasmine rice for serving

Instructions

Heat the coconut oil in a wok or large skillet over medium heat. Add the red curry paste and sauté for 2-3 minutes, stirring constantly. This step releases the aromas of the paste, creating an indispensable aromatic base for the dish.

Pour the coconut milk, broth, and kaffir lime leaves into the pot. Mix well and bring to a gentle simmer. Reduce heat and cook for 5-7 minutes, allowing the flavors to incorporate deeply into the sauce.

Add the red onion slices, bell pepper, and mushrooms to the sauce. Cook for another 3-5 minutes, or until the vegetables are soft but still crunchy. Keep the sauce over low heat to avoid overcooking the vegetables.

Add the shrimp to the pan. Cook for only 2-3 minutes, or until they are pink and opaque. The most common mistake is overcooking the shrimp, leaving it rubbery and without the desired texture.

Season with palm sugar and fish sauce. Taste and adjust the seasoning according to your personal palate. If necessary, add more fish sauce for salinity or sugar to balance the flavor profile.

Finish with the lime juice and Thai basil leaves. Stir gently and remove from heat immediately. The most important tip is not to boil the basil, to preserve its freshness and characteristic aroma.

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Chef Tips

- Tear the kaffir lime leaves with your fingers before putting them in the pot to intensify the perfumed oils in the broth. - Add the basil leaves only after turning off the heat so as not to darken the herbs or lose aroma. - Use full-fat canned coconut milk without thickening additives for the typical Thai velvety sauce.

Variations

- Extra vegetables: add small broccoli florets, zucchini strips, or snow peas along with the mushrooms. - Heat adjustment: reduce the curry paste to 1 tablespoon if you prefer a milder, sweeter sauce. - Seafood mix: add cleaned squid rings and mussels at the same cooking stage as the shrimp.

Substitutions

- Shrimp: substitute with chicken breast cubes cooked for 8 minutes in the sauce or slices of drained firm tofu. - Palm sugar: use brown or demerara sugar in the same measure indicated to sweeten the broth without altering the texture. - Fish sauce: swap for traditional soy sauce with a pinch of salt in alternative preparations.

How to Store

Store in an airtight container in the refrigerator for up to 2 days. Heat in a pot over low heat until it begins to simmer gently, stirring slowly so as not to break the shrimp or curdle the sauce.

Can You Freeze It?

Freezing is not recommended. Coconut milk loses its silky consistency and tends to curdle during thawing, and the shrimp meat loses juiciness, becoming fibrous and lacking texture.

What to Serve With

Serve traditionally over steamed jasmine rice, simple basmati rice with cilantro leaves, or warm naan bread to soak up the velvety sauce from the bottom of the dish.