Thai Coconut Curry

This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 296 Calories

Ingredients

• 1 pinch white sugar
• 1 teaspoon soy sauce
• 2 tablespoons lime juice
• 1 tablespoon peanut oil
• 2 cloves garlic, finely chopped
• ¼ cup diced red bell pepper
• 2 tablespoons finely chopped lemon grass
• 2 tablespoons finely chopped fresh ginger
• 1 cup light coconut milk
• 1 pound medium shrimp, peeled and deveined, tails left on
• ¼ cup chopped fresh cilantro, divided
• 2 stalks green onion, thinly sliced
• 1 teaspoon fish sauce
• 1 teaspoon sweet red chili sauce, or to taste
• 2 cups warm cooked rice

Recipe Instructions

Step 1

Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.

Step 2

Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.

Step 3

Serve curry over warm rice and garnish with remaining cilantro.