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Shrimp in Coconut Curry

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner
Shrimp in Coconut Curry
Ingredients
  • 1 (14 ounce) can coconut milk
  • 4 tablespoons green curry paste (such as Thai Kitchen®)
  • 2 cups chicken broth
  • 1/4 cup chopped fresh Thai basil
  • 1/4 cup chopped fresh mint
  • 4 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon red pepper flakes
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon minced fresh ginger
  • 1 (8 ounce) can sliced bamboo shoots, drained
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 tablespoon vegetable oil
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1 pinch garlic powder, or to taste
  • salt and ground black pepper to taste
Instructions
1
Boil coconut milk and curry paste in a large saucepan until it reaches a rolling boil. Allow the mixture to simmer for 5 minutes, stirring occasionally.
2
Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger to the saucepan. Return the mixture to a boil and continue cooking, stirring occasionally, for an additional 5 minutes.
3
Add bamboo shoots and bell peppers to the saucepan. Bring the mixture back to a boil and then reduce heat; let it simmer for 2 minutes, allowing flavors to meld together.
4
Meanwhile, heat oil in a large skillet over medium heat. Add the shrimp and sprinkle with garlic powder, salt, and pepper. Cook the shrimp over medium heat until it turns bright pink on the outside and the meat is opaque, taking 4 to 6 minutes.
5
Transfer the cooked shrimp into the simmering sauce and continue cooking for an additional 5 minutes, allowing all flavors to combine.