Thai Shrimp and Vegetable Curry

Dive into the bold, aromatic flavors of this Thai Shrimp and Vegetable Curry, a vibrant and satisfying dish that's ready in just 35 minutes! Packed with juicy, tender shrimp and a medley of fresh vegetables like bell peppers, zucchini, and snow peas, this recipe is elevated with the rich, creamy base of coconut milk infused with Thai red curry paste. A harmonious balance of salty, sweet, and tangy, achieved through fish sauce, brown sugar, and fresh lime juice, makes every bite a burst of flavor. Perfectly paired with fluffy jasmine rice and garnished with fragrant cilantro, this easy one-pan meal is ideal for weeknight dinners yet impressive enough for entertaining. Whether you're a curry enthusiast or trying Thai cuisine for the first time, this recipe is a must-try for its simplicity and authentic taste.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams raw shrimp (peeled and deveined)
• 1 large red bell pepper (sliced)
• 1 medium zucchini (sliced into half-moons)
• 1 large carrot (julienned)
• 100 grams snow peas (trimmed)
• 1 small yellow onion (thinly sliced)
• 3 tablespoons Thai red curry paste
• 400 ml coconut milk (full-fat)
• 200 ml vegetable or chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 4 servings cooked jasmine rice (for serving)

Directions

Step 1

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 2

Add the sliced onion and cook for 2-3 minutes until softened.

Step 3

Stir in the Thai red curry paste and cook for 1-2 minutes until fragrant.

Step 4

Pour in the coconut milk and vegetable or chicken broth. Stir well to combine.

Step 5

Bring the mixture to a simmer and add the fish sauce and brown sugar. Stir to dissolve the sugar.

Step 6

Add the red bell pepper, zucchini, carrot, and snow peas to the skillet. Cook for 5-7 minutes, until the vegetables are tender but still crisp.

Step 7

Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp are cooked through and pink.

Step 8

Stir in the fresh lime juice and adjust the seasoning with additional fish sauce or lime juice if needed.

Step 9

Garnish with chopped cilantro and serve hot over jasmine rice.

Nutrition Facts

Serving size	2456.9 grams (2456.9g)

Amount per serving	% Daily Value*
Calories	2802

Total Fat 130.00g	167%
Saturated Fat 91.70g	459%
Polyunsaturated Fat 16.80g
Cholesterol 945mg	315%
Sodium 5065mg	220%
Total Carbohydrate 267.20g	97%
Dietary Fiber 25.00g	89%
Total Sugars 50.30g
Protein 159.70g	319%

Vitamin D 0IU	0%
Calcium 660mg	51%
Iron 26mg	144%
Potassium 4412mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 22.2%

Carbs: 37.1%