Thai Peanut and Coconut Curry Shrimp

Sweet, spicy, and oh so delicious. This curry dish is an easy one dish meal that can always please a crowd. We paired ours with jasmine rice, but it also tastes delicious with other starches like potatoes or egg noodles.

Prep Time: 20 minutes
Cook Time: 30 minutes
Level: Intermediate
Yield: 4 servings

Ingredients

  • 1 pound jumbo shrimp – shelled and tail on
  • 4 tablespoons vegetable oil; divided
  • 3 gloves garlic minced or pressed
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon red chili flakes
  • 1 onion sliced thin
  • 1 red bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 – 13.5 oz can coconut milk
  • 1 cup heavy cream
  • 3 tablespoons high quality fish sauce
  • 2 tablespoons peanut butter (OPTIONAL)
  • 1 ½ tablespoons red curry paste
  • 4 tablespoons lime juice
  • 3 tablespoon brown sugar
  • 1 teaspoons ground ginger
  • 2 tablespoons basil leaves chopped
  • 2 tablespoons cilantro chopped
  • 1 green onion chopped

Instructions:

  1. Peel and devein shrimp, remove the tails if desired. Place shrimp in a bowl with 1 Tbl. of oil, the garlic, kosher salt and red chili flakes. Toss to coat and marinate for 10 minutes.
  2. On your Wolf burner, heat a large skillet over medium high heat with 1 Tbl. oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer to a bowl.
  3. Add 1 Tbl. of oil to the skillet and cook half of the shrimp for 2 minutes, turn and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining Tbl. of oil and cook the remaining shrimp and add to the plate. (Cooking shrimp in batches promotes even cooking by not overcrowding the pan)
  4. In another bowl mix the coconut milk, heavy cream, fish sauce, peanut butter if using, red curry paste, lime juice, brown sugar and ground ginger and stir well.
  5. Add the cooked onion and peppers to the skillet and pour the coconut mixture over. Bring to a boil, reduce to a simmer and continue to cook until liquid is reduced by half – about 5 minutes.
  6. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil or chopped green onion if desired.

*Chef Tips*

Peanuts are one of the 8 major allergies, and this dish tastes delicious with or without the peanut butter, so you can omit that ingredient if you have allergies but still want to make this dish at home.

Deveining shrimp is an important process for delicious shrimp. To devein the shrimp, use a paring knife to gently slice into the center of the shrimp from end to end, and remove the black line inside. Most markets sell shrimp that have already been deveined.