Looking to add a delicious twist to your fasting menu? This Thai Coconut Curry Shrimp recipe is a must-try, offering a flavorful balance of protein, healthy fats, and vibrant veggies. Perfect for those days when you want to nourish your body while keeping your fast, this dish is both satisfying and spiritually fulfilling.
❤️ Why You Will Love This Recipe
This Thai Coconut Curry Shrimp recipe is not just about great taste—it's about making fasting easier and more nutritious. The rich, creamy coconut milk provides a satisfying base while the shrimp adds much-needed protein to your meal. With bell peppers, onions, and a kick of red curry paste, this dish is packed with vitamins and antioxidants that will keep you energized throughout the day. It's also a breeze to prepare, making it a fantastic option for busy parents who want to serve a meal that everyone, even the pickiest eaters, will enjoy. This recipe brings balance to your fasting table, ensuring you're getting a complete meal that's both wholesome and delicious.
🛒 Ingredients
1 - Key Ingredients
1 - Key Ingredients For Your Coconut Shrimp Menu
For the Marinade:
- 1 pound jumbo shrimp (peeled and deveined, tail on)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced or pressed
- ¼ teaspoon kosher salt
- ¼ teaspoon red chili flakes
For the Shrimp:
- 2 tablespoons vegetable oil, divided for cooking
- ½ onion, peeled and sliced
- ½ red bell pepper, seeded and sliced
- ½ orange bell pepper, seeded and sliced
- ½ yellow bell pepper, seeded and sliced
For the Sauce:
- 1 cup coconut milk
- 4-6 tablespoons of vegan fish sauce or vegan Worcestershire sauce, start with 4 tablespoons and add more to taste
- 2 tablespoons peanut butter
- 2 tablespoons red curry paste
- 2 tablespoons lime juice, about ½ large lime, juiced
- 1 tablespoon brown sugar
- 2 teaspoons ground ginger
For Garnishment:
- Red jalapeño pepper, thinly sliced (optional)
- 2 tablespoons basil leaves, chopped
- 2 tablespoons cilantro, chopped
- 1 green onion, chopped
2 - Variations
2 - Coconut Shrimp Menu Variations
If you're looking to change things up while still keeping within the Orthodox fasting guidelines, here are some variations:
- Spice it up: Increase the red chili flakes or add a dash of sriracha sauce for extra heat.
- Swap shrimp for tofu: For a fully vegan version, replace the shrimp with firm tofu. Simply press and cube the tofu before marinating and cooking as directed.
- Add mushrooms: Shiitake or button mushrooms add an earthy depth to the dish, complementing the coconut curry flavors beautifully.
👩🍳 Instructions
1 - Step by Step Instructions
- Marinate the Shrimp: In a large bowl, combine 1 tablespoon of vegetable oil, minced garlic, kosher salt, and red chili flakes. Add the peeled and deveined shrimp to the bowl, and toss well to coat each shrimp evenly with the marinade. Cover the bowl with plastic wrap or a lid and let the shrimp marinate for at least 10 minutes. This allows the flavors to penetrate the shrimp, enhancing its taste.
- Cook the Vegetables: Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon of vegetable oil to the skillet and let it heat up until it shimmers. Add the sliced onion to the skillet and cook, stirring occasionally, until it starts to soften, about 2 minutes. Then, add the sliced red, orange, and yellow bell peppers. Continue to cook, stirring frequently, until the vegetables are tender and slightly caramelized, about 5 minutes. Once done, transfer the cooked veggies to a bowl and set them aside.
- Cook the Shrimp: Using the same skillet, add another tablespoon of vegetable oil and allow it to heat up. Place half of the marinated shrimp in the skillet in a single layer, making sure they are not overcrowded. Cook the shrimp for 2 minutes on one side, then flip them over and cook for another 2 minutes, or until they turn opaque and pink. Transfer the cooked shrimp to a plate. Be careful not to overcook them to maintain their juicy texture.
- Make the Curry Sauce: In a medium-sized bowl or blender, combine the coconut milk, vegan fish sauce (or vegan Worcestershire sauce), peanut butter, red curry paste, lime juice, and brown sugar. Blend the mixture well until it's smooth and fully incorporated. If you use a blender, this step will ensure a creamy, well-mixed sauce that will coat the shrimp and veggies beautifully.
- Combine and Simmer: Return the cooked onions and bell peppers to the skillet. Pour the prepared coconut milk mixture over the vegetables, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Add the ground ginger and stir well to blend it into the sauce. Let the sauce simmer and reduce by half, about 5 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly and develop a rich, concentrated flavor.
- Finish and Serve: Add the cooked shrimp back into the skillet, tossing them in the sauce to coat evenly. You can either stir in the chopped basil and cilantro or use them as a garnish, sprinkling them on top just before serving. For an added kick, garnish with chopped green onions and thinly sliced red jalapeño peppers. Serve the curry over a bed of white rice or noodles, allowing the flavors to soak into the grains. This dish is ready to be enjoyed, full of vibrant flavors and satisfying textures.
2 - Cooking Tips & Serving Suggestions
Cooking Tips for Your Coconut Shrimp Menu:
- Perfectly Cooked Shrimp: To ensure tender shrimp, cook them just until they turn opaque. Overcooking can make them rubbery, so keep a close eye on them and remove them from the heat as soon as they change color.
- Balancing the Sauce: If the curry sauce is too thick, you can thin it out with a splash of water or vegetable broth. For a thicker sauce, let it simmer a bit longer. Adjust the seasoning by adding more lime juice for acidity or red pepper flakes for heat, tasting as you go.
- Fresh Herb Garnish: Add fresh herbs like basil and cilantro just before serving. This keeps their flavors vibrant and adds a fresh, aromatic touch to the dish.
Serving Suggestions for Your Coconut Shrimp Menu:
- Rice or Noodles: Serve this Thai Coconut Curry Shrimp with brown rice or rice noodles. Brown rice offers a hearty, nutty flavor, while rice noodles provide a light, chewy texture that complements the creamy sauce.
- Crispy Veggie Spring Rolls: Pair the dish with veggie spring rolls for a satisfying crunch. The contrast in texture enhances the meal, and a light dipping sauce like soy sauce or a spicy sauce adds extra flavor.
- Cucumber Salad: A cucumber salad with a house-made cilantro-lime dressing is a refreshing side that balances the richness of the curry. The cool, crisp cucumber offers a nice contrast to the warm, spicy shrimp curry.
🥡 Storage Instructions
1 - Making A Batch For Later
1 - Making A Batch For Later
If you want to make this Thai Coconut Curry Shrimp ahead of time, you can easily prepare the sauce and veggies in advance. Start by cooking the sauce and veggies as directed, then allow them to cool completely. Once cooled, transfer the sauce and veggies to separate airtight containers. This separation helps maintain the texture and flavor of each component. You can refrigerate the sauce and veggies for up to 3 days or freeze them for up to 3 months.
When you’re ready to serve, simply cook the shrimp fresh. This ensures that the shrimp remains tender and juicy. Reheat the sauce and veggies gently on the stovetop over medium heat, stirring occasionally until they’re warmed through. Once the sauce and veggies are ready, add the freshly cooked shrimp, toss to coat, and serve immediately.
2 - Storing Leftovers
2 - Storing your Coconut Shrimp Menu Leftovers
Leftovers from this dish store well, making it a great option for meal prep. To store leftovers, allow the dish to cool completely before transferring it to an airtight container. You can keep the leftovers in the refrigerator for up to 7 days. If you plan to freeze the leftovers, it’s best to store the shrimp separately from the sauce to maintain their texture. The shrimp can be frozen for up to 3 months, while the sauce and veggies will keep for up to 6 months in the freezer.
When freezing, consider using smaller, portion-sized containers so you can thaw just the amount you need. This prevents unnecessary reheating and maintains the quality of the dish.
3 - How to Reheat?
3 - How to Reheat your Coconut Shrimp Menu?
Reheating this dish is simple and ensures the flavors stay vibrant. If frozen, thaw the shrimp and sauce in the refrigerator overnight. Once thawed, gently warm the sauce on the stovetop over medium heat, stirring occasionally until it’s heated through. Add the shrimp to the sauce just before serving, tossing them gently to coat. This quick addition of the shrimp prevents them from overcooking and becoming rubbery.
Alternatively, you can reheat the entire dish in the oven. Preheat your oven to 300°F (150°C). Place the sauce, veggies, and shrimp in an oven-safe dish, cover it with foil to retain moisture, and heat for about 10-15 minutes. Check to ensure everything is heated through without drying out. For a little extra flavor, you can squeeze some fresh lime juice over the dish right before serving, brightening up the flavors once more.
🍚 Side Dishes
Here are three side dishes that pair perfectly with this Thai Coconut Curry Shrimp:
- Cucumber Salad: A light and refreshing side, cucumber salad with a tangy lime dressing balances the richness of the curry.
- Sweet Potato Fries: Crispy sweet potato fries offer a sweet contrast to the spicy curry. Try baking them to achieve that golden brown perfection.
- Green Beans: Sautéed green beans with a touch of garlic are a simple recipe but provide a nice crunch and extra flavor to your meal.
This Thai Coconut Curry Shrimp recipe is a great start to expanding your fasting menu with delicious and easy-to-make dishes. Not only will it satisfy your hunger, but it will also bring a little taste of Thailand to your table, making your fast both spiritually fulfilling and flavorful.
🌟 Final Takeaway
This Thai Coconut Curry Shrimp is a great option for fasting days, bringing together creamy coconut, tender shrimp, and colorful veggies. It’s a bit of a time investment, but trust me, it’s totally worth it! The shrimp adds a punch of lean protein, and the rich, flavorful sauce turns this dish into pure comfort food—definitely one of our personal favorites.
While this coconut shrimp recipe might take a little longer to prepare, it’s still an easy coconut shrimp dish that will have you coming back for more. A squeeze of fresh lime juice right at the end really brightens things up, making the whole dish pop. Whether you’re making it as a main dish or just craving something cozy and satisfying, this homemade coconut shrimp recipe is sure to hit the spot.
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📝 Recipe Card
Thai Coconut Curry Shrimp
Ingredients
For the Marinade:
- 1 pound jumbo shrimp peeled and deveined, tail on
- 1 tablespoon vegetable oil
- 2 cloves garlic minced or pressed
- ¼ teaspoon kosher salt
- ¼ teaspoon red chili flakes
For the Shrimp:
- 2 tablespoons vegetable oil divided for cooking
- ½ onion peeled and sliced
- ½ red bell pepper seeded and sliced
- ½ orange bell pepper seeded and sliced
- ½ yellow bell pepper seeded and sliced
For the Sauce:
- 1 cup coconut milk
- 4-6 tablespoons of vegan fish sauce or vegan Worcestershire sauce start with 4 tablespoons and add more to taste
- 2 tablespoons peanut butter
- 2 tablespoons red curry paste
- 2 tablespoons lime juice about ½ large lime, juiced
- 1 tablespoon brown sugar
- 2 teaspoons ground ginger
For Garnishment:
- 2 tablespoons basil leaves chopped
- 2 tablespoons cilantro chopped
- 1 green onion chopped
- Red jalapeño pepper thinly sliced (optional)
Instructions
Marinate the Shrimp:
- In a large bowl, combine 1 tablespoon of vegetable oil, minced garlic, kosher salt, and red chili flakes. Add the peeled and deveined shrimp to the bowl, and toss well to coat each shrimp evenly with the marinade. Cover the bowl with plastic wrap or a lid and let the shrimp marinate for at least 10 minutes. This allows the flavors to penetrate the shrimp, enhancing its taste.
Cook the Vegetables:
- Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon of vegetable oil to the skillet and let it heat up until it shimmers. Add the sliced onion to the skillet and cook, stirring occasionally, until it starts to soften, about 2 minutes. Then, add the sliced red, orange, and yellow bell peppers. Continue to cook, stirring frequently, until the vegetables are tender and slightly caramelized, about 5 minutes. Once done, transfer the cooked veggies to a bowl and set them aside.
Cook the Shrimp:
- Using the same skillet, add another tablespoon of vegetable oil and allow it to heat up. Place half of the marinated shrimp in the skillet in a single layer, making sure they are not overcrowded. Cook the shrimp for 2 minutes on one side, then flip them over and cook for another 2 minutes, or until they turn opaque and pink. Transfer the cooked shrimp to a plate. Be careful not to overcook them to maintain their juicy texture.
Make the Curry Sauce:
- In a medium-sized bowl or blender, combine the coconut milk, vegan fish sauce (or vegan Worcestershire sauce), peanut butter, red curry paste, lime juice, and brown sugar. Blend the mixture well until it's smooth and fully incorporated. If you use a blender, this step will ensure a creamy, well-mixed sauce that will coat the shrimp and veggies beautifully.
Combine and Simmer:
- Return the cooked onions and bell peppers to the skillet. Pour the prepared coconut milk mixture over the vegetables, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Add the ground ginger and stir well to blend it into the sauce. Let the sauce simmer and reduce by half, about 5 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly and develop a rich, concentrated flavor.
Finish and Serve:
- Add the cooked shrimp back into the skillet, tossing them in the sauce to coat evenly. You can either stir in the chopped basil and cilantro or use them as a garnish, sprinkling them on top just before serving. For an added kick, garnish with chopped green onions and thinly sliced red jalapeño peppers. Serve the curry over a bed of white rice or noodles, allowing the flavors to soak into the grains. This dish is ready to be enjoyed, full of vibrant flavors and satisfying textures.
Video
Notes
- Perfectly Cooked Shrimp: To ensure tender shrimp, cook them just until they turn opaque. Overcooking can make them rubbery, so keep a close eye on them and remove them from the heat as soon as they change color.
- Balancing the Sauce: If the curry sauce is too thick, you can thin it out with a splash of water or vegetable broth. For a thicker sauce, let it simmer a bit longer. Adjust the seasoning by adding more lime juice for acidity or red pepper flakes for heat, tasting as you go.
- Fresh Herb Garnish: Add fresh herbs like basil and cilantro just before serving. This keeps their flavors vibrant and adds a fresh, aromatic touch to the dish.
Serving Suggestions:
- Rice or Noodles: Serve this Thai Coconut Curry Shrimp with brown rice or rice noodles. Brown rice offers a hearty, nutty flavor, while rice noodles provide a light, chewy texture that complements the creamy sauce.
- Crispy Veggie Spring Rolls: Pair the dish with veggie spring rolls for a satisfying crunch. The contrast in texture enhances the meal, and a light dipping sauce like soy sauce or a spicy sauce adds extra flavor.
- Cucumber Salad: A cucumber salad with a house-made cilantro-lime dressing is a refreshing side that balances the richness of the curry. The cool, crisp cucumber offers a nice contrast to the warm, spicy shrimp curry.
Nutrition
❓ Frequently Asked Questions
Curry Shrimp Chinese style is a flavorful dish often found in Chinese restaurants, combining shrimp with a savory curry sauce that's typically less spicy than Indian curries. The sauce usually features a blend of soy sauce, ginger, garlic, and curry powder, giving it a unique, slightly sweet, and umami-rich flavor. This dish is often served over white rice, making it a perfect side dish for those who love a mix of textures with crunchy shrimp. It's a personal favorite for many who enjoy the comforting flavors of Chinese cuisine with a twist.
Curry Shrimp Roti is a Caribbean dish where shrimp cooked in a spicy curry sauce is wrapped in a soft, warm flour tortilla, known as roti. The curry is typically rich and flavorful, with a blend of herbs and spices, including red pepper flakes for heat and a touch of sour cream or lemon juice for tanginess. It’s a delicious way to enjoy curry shrimp, especially when served with classic side dishes like sweet mango chutney or an asian noodle salad. The combination of the soft roti and the succulent shrimp makes it a perfect, satisfying meal.
To make Shrimp Curry Indian style, start by marinating the shrimp with a blend of herbs, including ginger, garlic, and red pepper flakes. Then, cook the shrimp in a sauce made from onions, tomatoes, and a mix of Indian spices like turmeric, cumin, and coriander. For extra flavor, you can add unsweetened coconut flakes or coconut milk to create a creamy texture. Serve this curry over a small bed of rice or with a side of warm naan bread. For the best sides, consider pairing it with some sweet potatoes or a fresh romaine lettuce salad with a choice of salad dressing.
Coconut Shrimp Curry pairs beautifully with a variety of side dishes. One of the best sides is white rice, which helps soak up the creamy coconut sauce. For something a bit different, you could try serving it with french fries or sweet potato fries for a mix of textures. A fresh romaine lettuce salad with a tangy lemon juice dressing is a great option to balance the richness of the curry. If you're looking for a delicious appetizer to start, an asian noodle salad or a sampler plate with coco shrimp and dipping sauces like tartar sauce or thai sweet chili sauce would complement the meal perfectly. Don’t forget to finish off with a slice of key lime pie for a sweet and tangy dessert!
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