Thai Coconut Curry with Shrimp
Description
Be creative with this recipe for Thai coconut curry or make it as-is--either way you'll agree it's surprisingly easy and very fun to make!
Ingredients
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1 (14 ounce) can coconut milk
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4 tablespoons green curry paste (such as Thai Kitchen®)
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2 cups chicken broth
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1/4 cup chopped fresh Thai basil
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1/4 cup chopped fresh mint
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4 cloves garlic, minced
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2 tablespoons brown sugar
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1 tablespoon red pepper flakes
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1 1/2 teaspoons dried basil
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1/2 teaspoon curry powder
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1/2 teaspoon minced fresh ginger
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1 (8 ounce) can sliced bamboo shoots, drained
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1 medium red bell pepper, sliced
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1 medium green bell pepper, sliced
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1 tablespoon vegetable oil
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1/2 pound uncooked medium shrimp, peeled and deveined
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1 pinch garlic powder, or to taste
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salt and ground black pepper to taste
Directions
1
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.
2
Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
3
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.
4
Transfer shrimp into the simmering sauce and simmer for 5 more minutes.