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Quick Notes: I fucking love shrimp, and especially enjoy any time I can work shrimp into a recipe. It’s super versatile. So, if you feel like you don’t have enough delicious recipes in your life that have a potentially dubious yet surprisingly delicious sauce, this quick easy Thai Coconut Curry Shrimp will definitely come up to scratch. You can serve it with rice as a meal, or with toothpicks as a starter.
Ingredients
- about 30 raw shrimp, peeled and deveined
- 4 tablespoons green curry paste (1 jar)
- 1 can coconut milk
- 1 tablespoon red pepper flakes
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 teaspoons soy sauce
- 2 tablespoons coconut oil
- two tablespoons cornstarch mixed with two tablespoons water
- -Optional
- You can add some veggies if you like
- I always add a bit of sriracha, but it really is spicy enough with the pepper flakes
Instructions
- In a deep skillet or wok, melt your coconut oil over medium-high heat.Â
- Add your ginger and garlic. Stir fry them together for 1-2 minutes.
- Pop your shrimp in there. Cook until most of it is starting to turn red, then throw in all your curry paste and toss the shrimp through it thoroughly.Â
- Toss in everything else except the cornstarch and water. Cook until bubbly. Allow everything to cook together for another minute or so.Â
- Mix your cornstarch and water together, and slowly mix it into your curry. Once it thickens, remove from the heat.Â
- Serve on top of rice.Â
Love these flavors but looking for a more cohesive meal? Check out this delicious Thai Green Curry Noodles with Shrimp.
