Thai Curry with Shrimp & Coconut Recipe

Thai Curry with Shrimp & Coconut Recipe
Thai Curry with Shrimp & Coconut Recipe photo by Taste of Home
Publisher Photo

Thai Curry with Shrimp & Coconut Recipe

Be the first to add a review
Publisher Photo
Thai and Vietnamese restaurants serve curried shrimp. I enjoy it so much that I decided to try my hand at making it at home. What a success! Everyone who tried my version asks for the recipe. —Ninette Holbrook, Orlando, Florida
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.

Ingredients

  • 3/4 cup coconut milk
  • 3/4 cup cream of coconut
  • 1/4 cup creamy peanut butter
  • 2 tablespoons red curry paste
  • 1-1/2 teaspoons garlic salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil, divided
  • 1 medium onion, cut into 1/2-in. pieces
  • 1 medium sweet red pepper, cut into 1/2-in. pieces
  • 3 garlic cloves, thinly sliced
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice
  • 3/4 cup salted peanuts
  • 1/3 cup sweetened shredded coconut, toasted

Directions

In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan.
In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink.
Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut. Yield: 4 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Thai Curry with Shrimp & Coconut in Taste of Home Recipes Across America 2013, p392

Nutritional Facts

1 cup curry (calculated without rice): 731 calories, 49g fat (21g saturated fat), 138mg cholesterol, 1399mg sodium, 47g carbohydrate (34g sugars, 6g fiber), 32g protein.

  • 3/4 cup coconut milk
  • 3/4 cup cream of coconut
  • 1/4 cup creamy peanut butter
  • 2 tablespoons red curry paste
  • 1-1/2 teaspoons garlic salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil, divided
  • 1 medium onion, cut into 1/2-in. pieces
  • 1 medium sweet red pepper, cut into 1/2-in. pieces
  • 3 garlic cloves, thinly sliced
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice
  • 3/4 cup salted peanuts
  • 1/3 cup sweetened shredded coconut, toasted
  1. In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan.
  3. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink.
  4. Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut. Yield: 4 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Thai Curry with Shrimp & Coconut in Taste of Home Recipes Across America 2013, p392

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forThai Curry with Shrimp & Coconut

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review