Thai Coconut Curry with Shrimp

Name: Thai Coconut Curry with Shrimp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 (14 ounce) can coconut milk; 4 tablespoons green curry paste (such as Thai Kitchen®); 2 cups chicken broth; 0.25 cup chopped fresh Thai basil; 0.25 cup chopped fresh mint; 4 cloves garlic, minced; 2 tablespoons brown sugar; 1 tablespoon red pepper flakes; 1.5 teaspoons dried basil; 0.5 teaspoon curry powder; 0.5 teaspoon minced fresh ginger; 1 (8 ounce) can sliced bamboo shoots, drained; 1 medium red bell pepper, sliced; 1 medium green bell pepper, sliced; 1 tablespoon vegetable oil; 0.5 pound uncooked medium shrimp, peeled and deveined; 1 pinch garlic powder, or to taste; salt and ground black pepper to taste

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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.

Recipe by ash77

Published on October 19, 2008

2

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.
Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
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.
Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

Cook's Notes:

If you don't like shrimp, then use boneless, skinless chicken breasts instead. Make sure you cut it into bite-sized pieces.

If you like spicy, than a great condiment to have around is Sriracha! It's found in your Asian food section. It's a red bottle with a green cap and it has a rooster on the front of the bottle!

Nutrition Facts (per serving)

354	Calories
35g	Fat
21g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 354
% Daily Value *
Total Fat 35g	44%
Saturated Fat 20g	100%
Cholesterol 89mg	30%
Sodium 991mg	43%
Total Carbohydrate 21g	7%
Dietary Fiber 4g	14%
Total Sugars 11g
Protein 19g
Vitamin C 69mg	344%
Calcium 76mg	6%
Iron 6mg	32%
Potassium 553mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.