I’ve always loved the creamy, spicy, and tangy taste of curry recipes. And over time I have a chance to try a new version, I jump on it! However, of my good ol’ reliable standby curry recipes that I make frequently at home is this Thai Shrimp Curry Recipe. You can find the coconut milk, fish sauce, and curry paste in the Asian section at the grocery store (Thai Kitchen is the brand I used, and it’s pretty readily available at most stores).
I also love to bulk this dish up with vegetables such as carrots, red bell peppers, zucchini, and tomatoes…yum! The flavor and heat are in the curry paste, so add more or less to suit your taste. I also like mine tangy, so I often add extra lime juice. Feel free to play around with yours until you achieve the perfect flavor that suits your mood. At just 7 Points per serving, this Thai Shrimp Curry Recipe is way healthier than most restaurant versions. Enjoy!
Thai Shrimp Curry Recipe
- 1 lb uncooked shrimp - peeled, deveined, tail off
- 1 cup brown basmati rice - uncooked
- 14 oz light coconut milk - 1 can
- 1 tbsp sesame oil
- 2 tbsp Thai red curry paste
- 1 tbsp honey
- 6 cloves garlic - minced
- 3 tbsp fish sauce
- ⅓ cup fresh cilantro - chopped
- 6 scallions - chopped
- Juice from 1 lime
- Prepare rice according to package instructions and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add in the white parts of the scallions and the garlic, and sauté until fragrant, about 1-2 minutes. Add in the curry paste and honey, and cook for another 30 seconds to 1 minute.
- Now stir in the fish sauce, coconut milk, and lime juice. Bring to a boil, then simmer for about 2-3 minutes, or until the sauce has thickened.
- Add in shrimp, and cook while stirring, until shrimp is pink and cooked through about 3 minutes.
- Remove from heat, and stir in cilantro and green parts of scallions. Serve over brown rice.