Thai Shrimp Potatoes

Dive into a world of bold flavors with Thai Shrimp Potatoes, a fusion dish that pairs crispy roasted baby potatoes with a luscious Thai red curry shrimp sauce. This vibrant recipe combines the richness of coconut milk, the zest of lime juice, and the aromatic punch of garlic and ginger, creating an irresistible balance of creamy, tangy, and spicy. Juicy, tender shrimp are cooked to perfection in the curry sauce, then poured over golden, oven-roasted potatoes for a satisfying texture contrast. Finished with fresh cilantro and green onion for a burst of freshness, this dish is perfect for weeknight dinners or impressing guests with its tantalizing Thai-inspired flavors. Ready in just 45 minutes, Thai Shrimp Potatoes is an easy yet exotic recipe that will quickly become a favorite in your home-cooked repertoire.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams baby potatoes
• 300 grams shrimp (peeled and deveined)
• 200 ml coconut milk
• 1.5 tablespoons Thai red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 3 cloves garlic cloves (minced)
• 1 teaspoon fresh ginger (grated)
• 1.5 teaspoons brown sugar
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro (chopped)
• 2 stalks green onions (sliced)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Wash the baby potatoes thoroughly and cut them into halves. Toss the potatoes with 1 tablespoon of vegetable oil, salt, and pepper.

Step 3

Spread the potatoes out on a baking tray lined with parchment paper. Roast them in the oven for 20-25 minutes, flipping halfway through, until golden and crispy.

Step 4

While the potatoes are roasting, heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat.

Step 5

Add the minced garlic and grated ginger to the skillet, cooking until fragrant, about 1 minute.

Step 6

Stir in the Thai red curry paste and cook for another minute to release its flavor.

Step 7

Pour in the coconut milk, fish sauce, lime juice, and add the brown sugar. Stir well to combine, bringing the mixture to a gentle simmer.

Step 8

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

Step 9

Once the potatoes are done roasting, transfer them to a serving platter. Pour the Thai shrimp curry mixture over the roasted potatoes.

Step 10

Garnish with freshly chopped cilantro and sliced green onions. Serve immediately and enjoy your Thai Shrimp Potatoes!

Nutrition Facts

Serving size	1148.3 grams (1148.3g)

Amount per serving	% Daily Value*
Calories	1054

Total Fat 31.00g	40%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 16.80g
Cholesterol 586mg	195%
Sodium 3636mg	158%
Total Carbohydrate 125.30g	46%
Dietary Fiber 9.30g	33%
Total Sugars 24.70g
Protein 85.50g	171%

Vitamin D 537IU	2683%
Calcium 262mg	20%
Iron 7mg	36%
Potassium 3328mg	71%

*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: 24.9%

Protein: 30.5%

Carbs: 44.7%