Thai Shrimp Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai shrimp curry made with curry paste and coconut milk, creating a spicy, creamy sauce. Serve over rice or noodles for an easy weeknight dinner with succulent shrimp.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 pounds shrimp (peeled and deveined)
- 2 tablespoons fish sauce
- Salt and pepper to taste
- 2 cups coconut milk
- 5 tablespoons yellow curry paste
- 2 cups diced tomatoes (or use a 14.5 ounce can of diced tomatoes)
- 1 tablespoon fish sauce + more to finish
- 1 tablespoon palm sugar + more to taste
- FOR SERVING: Fresh chopped cilantro or Thai basil, lime juice, spicy chili flakes, cooked jasmine rice
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 2948mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 639mg
- Calcium
- 181mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2948MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.