Imagine a dish that transports you straight to the vibrant streets of Thailand with just one bite - a magical combination of succulent shrimp, crisp snap peas, and crunchy water chestnuts swimming in a creamy, aromatic coconut curry sauce. This isn't just another recipe; it's a culinary adventure that promises to transform your weeknight dinner from mundane to extraordinary in just 30 minutes! Get ready to impress your family and tantalize your taste buds with this incredibly easy yet restaurant-worthy Thai-inspired shrimp curry that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup snap peas
- 1 cup sliced water chestnuts
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 lb of peeled and deveined shrimp, 1 cup of snap peas, 1 cup of sliced water chestnuts, 1 can of coconut milk, 2 tablespoons of red curry paste, 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and fresh cilantro for garnish.
- In a medium-sized pot or skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the red curry paste and sauté for about 1-2 minutes until fragrant. This will help to release the flavors of the curry paste.
- Pour in the can of coconut milk, stirring well to combine it with the curry paste. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 3-4 minutes.
- Add the sliced water chestnuts and snap peas to the pot. Stir them into the coconut milk mixture and cook for an additional 3-4 minutes, or until the snap peas are tender but still crisp.
- Next, add the shrimp to the pot. Cook for about 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
- Once the shrimp are cooked through, stir in the fish sauce and lime juice. Taste the curry and adjust the seasoning if necessary, adding more fish sauce or lime juice according to your preference.
- Remove the pot from heat and let it sit for a minute to cool slightly. This will help the flavors to settle.
- Serve the shrimp curry hot, garnished with fresh cilantro on top. This dish pairs well with steamed jasmine rice or rice noodles to soak up the delicious curry sauce.
Tips
- Choose Fresh Shrimp: Always use fresh, high-quality shrimp for the best flavor and texture. Look for shrimp that smell clean and ocean-like, not fishy.
- Don't Overcook the Shrimp: Shrimp cook quickly and can become rubbery if left too long. Remove them from heat as soon as they turn pink and opaque.
- Toast Your Curry Paste: Sautéing the red curry paste in oil before adding liquids helps release its complex flavors and aromatics.
- Customize Your Spice Level: Adjust the amount of red curry paste to make the dish mild or fiery hot according to your preference.
- Make It Your Own: Feel free to add additional vegetables like bell peppers or bamboo shoots for extra nutrition and texture.
- Perfect Pairing: Serve over jasmine rice or rice noodles to soak up the delicious curry sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 180mg
