Creamy Thai Coconut Shrimp Curry Recipe - Crazy Easy, Super-Tasty, and Bursting with Umami flavors

Video Description

Ingredients 1 lb Jumbo Shrimps cleaned, peeled, and deveined. You can keep the tails or discard them. kosher salt 1 teaspoon garlic powder ½ teaspoon red pepper flakes 1 tablespoon coconut oil to sear shrimps ingredients to make coconut Thai red curry 1 teaspoon coconut oil 1 medium white onion you can also use red onions (peeled and finely chopped) 4 cloves garlic minced 1-inch ginger ground (2 teaspoons) 4 small bird eye chilies slit ½ medium bell pepper thinly sliced (can use red/green/yellow/orange) 1 cup coconut milk 5 tablespoons fish sauce 2 tablespoons red curry paste 2 tablespoons lime juice 1½ tablespoon coconut sugar red pepper flakes and Thai basil for garnish (OPTIONAL) Instructions Pat dry shrimps. Marinate them with coconut oil, red pepper flakes, kosher salt, and garlic powder. Allow them to sit for 10-minutes. In a sauté pan heat some coconut oil. Add shrimps and cook both sides untill opaque lightly pink on the edges. Do not overcook shrimps. Once they are cooked, take them out with a slotted spoon and keep them aside. shrimps being sauteed In a sauté pan heat coconut oil. As soon as the oil shimmers add onions, bell peppers, garlic, and ginger. Sauté until the onions turn translucent. This usually takes 3-4 minutes. cooking veggies in a skillet Add coconut sugar, fish sauce, coconut milk, red curry paste. Squeeze in lime juice. Stir lightly until everything combines. Bring it to a slow boil. simmer Thai coconut shrimp curry sauce In a bowl combine 1 tablespoon cornstarch with 2 tablespoons of water. Mix well and pour this into the sauce. Simmer until thickened stirring often. pouring cornstarch into the sauce Add shrimps back to the skillet and simmer for another minute or two. Serve over a bed of fluffy jasmine rice. Garnish with crushed red pepper flakes and chopped Thai basil if desired.