Easy Thai Shrimp Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
1 red bell pepper, diced
04 -
4 garlic cloves, minced
05 -
2 tablespoons freshly grated ginger
06 -
3 tablespoons red curry paste
07 -
2 cans (400 mL each) unsweetened coconut milk
08 -
4-5 cups no salt added chicken broth
09 -
2 tablespoons honey
10 -
3/4 cup quick cooking brown rice, uncooked
11 -
1.5 pounds raw jumbo shrimp, peeled and deveined
12 -
Juice of 1 lime
13 -
1/4 cup fresh cilantro, chopped
14 -
Salt & pepper to taste
# Instructions:
01 -
Heat olive oil in a large stockpot over medium-high heat. Add the diced onion, bell pepper and minced garlic. Cook while stirring occasionally until everything becomes tender and fragrant, about 3-4 minutes. Add the grated ginger and cook for another minute until the wonderful aroma fills your kitchen.
02 -
Mix in the red curry paste and stir well until all the vegetables are coated, cooking for about a minute. Gradually pour in the coconut milk and chicken broth, whisking constantly until everything is smoothly incorporated. Stir in the honey to add a touch of sweetness that balances the spice.
03 -
Bring the mixture to a gentle boil, then add the brown rice and reduce heat to medium-low. Allow everything to simmer until the rice becomes tender and absorbs the flavors, about 25 minutes.
04 -
Gently add the shrimp to the pot and cook just until they turn pink and opaque, about 4 minutes. Be careful not to overcook them or they'll become tough and rubbery.
05 -
Remove from heat and stir in the fresh lime juice and chopped cilantro. Taste your creation and adjust the seasonings to your preference - add more lime for tanginess, a splash of sriracha for heat, salt and pepper for depth, or more broth if you prefer a thinner consistency. Serve warm and enjoy your homemade Thai curry soup!
# Notes:
01 -
Start with less broth and adjust at the end since the rice absorbs quite a bit of liquid as it cooks.
02 -
For extra flavor, cook the shrimp with tails on and remove them before serving if desired.
03 -
If the soup sits for a while, it will thicken considerably. Simply add more broth or coconut milk before serving to reach your desired consistency.
04 -
This soup has a mild heat level from the curry paste. For spicier soup, add 1-2 tablespoons of sriracha sauce.