This Thai Coconut Curry Shrimp with Fresh Sweet Corn and loads of basil is one of my favorite meals - hands down! It's not only incredibly delicious, but it comes together in no time. Jason and I both love Thai flavors and this has become one of our favorite fancy-ish, date night in meals. It's especially good in the summertime when I have like 5 varieties of basil growing in my garden and the fresh corn is at its peak, but you can make this anytime of year!
Thai Coconut Curry Shrimp
I'm pretty sure I didn't have my first Thai food experience until I was at least 25 years old. My dad cooked a lot of Asian-style food when I was a kid, but Thai was not part of his repertoire. Since discovering Thai food, I have become completely and hopelessly addicted. You can bet that if I'm having a wildly uncontrollable food craving, it will be a Thai food craving. It is just so flavorful and balanced. I love the heat; I love the combination of salty, sweet, and sour; I adore coconut milk, Thai basil, and cilantro.
This takes minutes to prepare, and it really should be served with rice - jasmine rice, please. So, before you start prepping your ingredients, put a pot of jasmine rice on to cook (instructions follow). It will be ready to soak up all the yummy sauce by the time you're done cooking. Rice noodles would be very good too!
I hope you'll give this Thai Coconut Curry Shrimp recipe a try and see why my hubby and I love it so much! Please make sure to leave a comment and rating below if you do! It means so much. xo - Anita
Here are a few of our other favorite dinners:
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Thai Coconut Curry Shrimp with Fresh Sweet Corn and Basil
- Total Time: 40 minutes
- Yield: 4-6 servings
Description
This dish is an explosion of flavor and it's really quick to make. The tender shrimp, sweet corn, creamy coconut curry sauce, and fragrant basil all work so well together and are perfectly complimented by the fluffy jasmine rice. This is one of our favorite fancy-ish date night at home meals but it is perfect any night of the week!
Ingredients
For the rice:
- 2 cups jasmine rice
- 3 cups water
For the curry:
- 1 pound shrimp-peeled, deveined, and tails removed
- 1 cup of fresh corn kernels, cut from 2 ears of corn (feel free to use frozen or canned)
- 2 red fresno chile peppers, seeds and ribs removed and finely sliced into long strips
- 4 garlic cloves, peeled and sliced
- 1 inch piece of fresh ginger, peeled and julienned (you can grate it if you want, but I like the long, thin pieces of ginger)
- 1 14 ounce can of full fat coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- juice from 2 fresh limes
- Cilantro and basil (Thai basil if you can find it!)
- 2 tablespoons vegetable oil
Instructions
To Prepare:
For the rice:
- In a medium lidded sauce pan, add rice and water and bring to a full boil over high heat. Once boiling, reduce heat to lowest setting, clamp on a lid, and set your timer for 20 minutes. Don't stir it; don't lift the lid; just let it cook for 20 minutes and you will have perfect, fluffy rice.
- After 20 minutes turn heat off and let rice sit, covered for 5 minutes.
For the curry:
- Heat a large, heavy skillet over medium-high heat for 3-5 minutes, until very hot - I used cast iron.
- Add vegetable oil, swirl to coat pan, and add shrimp in a single layer.
- Cook for no more than 2 minutes, tossing to get both sides cooked, remove from pan and set aside. They will cook a little more in the sauce, so don't overcook them here. Overcooked shrimp are not worth eating.
- Add corn, garlic, ginger, and peppers to the same pan and cook for 3-5 minutes, stirring frequently.
- Add curry paste and stir for about 30 seconds, then add coconut milk and fish sauce to pan. Stir to combine and scrape all the bits off the bottom of the pan.
- Reduce heat to medium, add shrimp to sauce and cook for about 5 minutes. The sauce should be at a gentle simmer, not a full rolling boil.
- When your shrimp are just cooked through, and your sauce is slightly thickened, remove from heat, add lime juice and a big handful of chopped cilantro and basil, and you're done!
- Serve over rice with lots of fresh basil, cilantro, and lime wedges
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dinner, seafood, curry
- Method: stovetop
Quick, easy and really, really good! Even my husband loved it! I think I will try it with chicken next time just to change it up a bit. Thank you!
So easy, so quick, SO FLAVORFUL! I made this right when you sent it out in the newsletter, and I'm making it for dinner again tonight! I'm keeping coconut milk on hand just for this recipe!