Thai Curry with Shrimp & Coconut
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
Total TimePrep: 30 min. Cook: 15 min.
- 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
- 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.
Editor's NoteTo 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.
Nutrition Facts1 cup curry (calculated without rice): 731 calories, 49g fat (21g saturated fat), 138mg cholesterol, 1399mg sodium, 47g carbohydrate (34g sugars, 6g fiber), 32g protein.
Originally published as Red Curry Coconut Thai Shrimp in Taste of Home Recipes Across America
Follow along as we show you how to make these fantastic recipes from our archive.