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Thai Shrimp Curry

This Thai Shrimp Curry is coconut flavored with peanut butter which makes a classic Thai inspired creamy sauce with bell peppers and sauteed shrimps.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 4 people
Course: Dinner
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Jumbo shrimp peeled and deveined
  • 3 tbsp Olive oil divided2
  • 2 cloves Garlic minced or pressed
  • 1 Onion chopped
  • 1 Yellow bell pepper seeded and chopped in cubes
  • 1 Orange bell pepper seeded and chopped in cubes
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Curry powder
For the Curry Cream:
  • 1 can Coconut cream
  • 1 tbsp Fish oil
  • 2 tbsp Peanut butter
  • 2 tbsp Brown sugar
  • 1/4 tsp Curry powder
  • 1/4 tsp Smoked paprika
  • 1 bunch Green onions chopped for garnish

Equipment

  • 1 Skillet

Method
 

  1. Peel and devein shrimps. Place the shrimps in a bowl with 1 Tbsp of olive oil, 2 minced garlic cloves, salt, pepper, smoked paprika and curry powder. Toss to coat and let marinate for 10 minutes.
  2. Heat a 12 inch skillet over medium high heat with 1 Tbsp of olive oil. Add the chopped onions and bell peppers cook until softened about 5 minutes. Transfer vegetables to a bowl.
  3. Add 1 Tbsp of olive oil to the skillet and sautee the shrimps for 2 minutes each side. Transfer the shrimps to a plate.
For the Curry cream:
  1. In another bowl mix the coconut cream, fish oil, peanut butter, brown sugar, curry powder, salt, pepper and smoked paprika and stir well.
  2. Transfer the cooked onions and bell peppers back into the skillet and pour the coconut cream mixture over the vegetables.
  3. Bring to a boil then reduce to simmer and cook until slightly reduced about 5 minutes.
  4. Add the cooked shrimps to the skillet and toss to coat.
  5. Add the cooked shrimps to the skillet and toss to coat.

Notes

  • Use raw shrimp, not pre-cooked, for the best texture and flavor. Shrimp cook quickly and can become rubbery if overcooked
  • Simmer gently to prevent the coconut cream from separating
  • Balance flavors with fish sauce (salty), brown sugar (sweet), lime juice (acidic)
  • If the curry is too spicy, add a splash of extra coconut cream