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Thai Coconut Shrimp Curry

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Thai Coconut Shrimp Curry

Made with: TBP Classic - Raw PD Tail-Off White Shrimp

MAIN COURSE
Prep Time15 min
Cook Time20 min
Serves4

Tender shrimp simmered in an aromatic coconut curry with colourful vegetables, jasmine rice, lime and fresh herbs.

Ingredients

  • 1 lb TBP Classic Raw PD Tail-Off White Shrimp
  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 1 bell pepper, sliced
  • 1 cup snap peas
  • 1 small onion, sliced
  • 1 tsp grated ginger
  • 1 tbsp neutral oil
  • 1 tbsp lime juice
  • Cooked jasmine rice
  • Fresh cilantro or Thai basil

Preparation

  1. 1Heat oil and saute onion, ginger and curry paste until fragrant.
  2. 2Add coconut milk and bring to a gentle simmer. Add bell pepper and snap peas and cook until just tender.
  3. 3Add shrimp and simmer gently until cooked through. Finish with lime juice.
  4. 4Serve over jasmine rice and garnish generously with fresh herbs.

💡 Chef's Tip

Add the shrimp near the end so it stays tender and does not overcook in the curry.