September 7, 2020

THAI COCONUT CURRY

Spread the love

This Thai coconut Curry is the one anyone can die for! Spanish along with shrimps, bell peppers and red onions makes this recipe more mood. These ingredients will enhance the flavor along with its super delicious taste. This dish is easy, tasty and ready to serve.

Are you thinking that Thai Coconut Curry is available only in restaurants? Well! think again. Now you can make super delicious curry at home in just 30 minutes. Thai Coconut Curry along with coconut milk in just 30 minutes. This Thai Coconut Curry recipe is finger licking good and best for family dinner.

Are you tired of eating vegetables daily in dinner. You need not to worry, just try this mouthwatering Thai Coconut Curry along with coconut milk in just 30 minutes. This Thai Coconut Curry recipe is finger licking good and best for family dinner. recipe. It is famed among elders and children too. Do not forget to try this delicious recipe at home.

The best part is that it tastes is just similar to that one serves in restaurants. It takes only 30 minutes and Thai Coconut Curry is ready to serve from stove top to table. Now you don’t need to go out to fancy Thai restaurants to fulfill your desire. You just need some courage and spare 30 minutes to prepare this delicious recipe.

How to Cook Thai coconut

For making the sauce take medium skillet and place the skillet over stove top on medium range. Add 1 tablespoon vegetable oil in the skillet and heat it on medium range. Now ass onion in the oil and heat them for 5 minutes or until the onions are tender soft. Add in the skillet ginger, turmeric, curry paste and sugar. Stir the ingredients properly so that there would be no cluster and it starts fragrant, for about 15 seconds. Pour in coconut milk and fish sauce in it. Bring the sauce to simmer and turn the flame on low heat. Coo it for 10 minutes to thickens the gravy. Remove the gravy from the stove and turn the flame off. Stir in lime juice and zest. Cover the gravy to keep it warm.

Turn the heat to medium high and add bell peppers, shrimp, garlic, cayenne and salt according to your taste in the skillet. Cook it until the shrimps are no longer pink in color. Cook the shrimps 2-3 minutes per side. Add Spanish and the prepared curry sauce in the skillet. Stir it until the Spanish is wilted properly. Sprinkle it with green onion and cilantro and serve it hot.

Why this Thai Coconut Curry is so good

This healthy Thai Chicken Curry includes coconut milk which gives a creamy texture and enhances the flavor of this recipe and makes it worth satisfying.
This recipe is made in single pot which reduces the difficulty and makes this recipe more easy.
This Thai Coconut Curry is best for Whole 30 diet.

Some Experts Advice

Here are some tips for making this dish just like that serves in restaurants

You can serves this Thai Coconut along with vegetables and diced potatoes cut into this slices and serves along the side of Thai Coconut. It will give some different taste and texture to the dish. Cook the carrots and potatoes in the skillet before cooking the curry.
When you will open your coconut milk can, you find a lot it has congealed on the top. It’s OK to use that. Just add this to the skillet and mix it well with constant stirring.
Many people like to have this Thai Coconut along with white or browned Rice. Basmati and Jasmin rice are amazing too. If you like to serve this Thai Coconut with noodles than you can serve it with that too. You can make Thai noodles, Rice Noodle and soba noodles as well.
You can store the leftovers in refrigerate for about 3 days. I do not recommend to freeze this dish as it contains coconut milk. It may change its taste in few time as well so do not freeze this dish.

You would love to Try

Thai coconut

Ingredients

1 pound medium or large shrimp peeled
2 large carrots peeled (Slice them into the chunks of 1/2 inch)
1 red bell pepper (Dice them properly)
Salt according to your taste
1 teaspoon garlic
1/4 teaspoon cayenne pepper (You can add according to your taste as well)
3 cups baby spinach leaves
Fresh basil or green onions

Curry Sauce

2 tablespoons vegetable oil
1/2 yellow onion (Chop them into fine pieces)
2 teaspoons fresh ginger
1/2 teaspoon ground turmeric
1 tablespoon Thai red curry paste
2 tablespoons fish sauce
1 tablespoon sugar
Juice of one lime
1 and 15-ounce can coconut milk
cooked noodles or rice for serving

Directions

1- For making the sauce take medium skillet and place the skillet over stove top on medium range. Add 1 tablespoon vegetable oil in the skillet and heat it on medium range. Now ass onion in the oil and heat them for 5 minutes or until the onions are tender soft.

2- Add in the skillet ginger, turmeric, curry paste and sugar. Stir the ingredients properly so that there would be no cluster and it starts fragrant, for about 15 seconds. Pour in coconut milk and fish sauce in it. Bring the sauce to simmer and turn the flame on low heat. Coo it for 10 minutes to thickens the gravy. Remove the gravy from the stove and turn the flame off. Stir in lime juice and zest. Cover the gravy to keep it warm.

3- For preparing the shrimp Take a large size skillet and place it over stove top on medium range heat. Add the remaining oil in the skillet and heat the oil. Now add carrots in it and stir to coat the carrots with oil. Lower the heat and cover the skillet with lid and cook the carrots for 5 minutes until it becomes tender and soft.

4- Turn the heat to medium high and add bell peppers, shrimp, garlic, cayenne and salt according to your taste in the skillet. Cook it until the shrimps are no longer pink in color. Cook the shrimps 2-3 minutes per side. 5- Add Spanish and the prepared curry sauce in the skillet. Stir it until the Spanish is wilted properly. Sprinkle it with green onion and cilantro and serve it hot.

Notes/Tips

If you want to make this super delicious curry with more spices than you can add more chili flakes to it. Add these chili flakes in step 3 mentioned in above instructions. You can use chili sauce or sriracha sauce according to your taste. It will add more spices and makes Thai Coconut Curry more spicy while maintaining its taste.
You can serve this dish by garnish a lots of cilantro over it and some extra lime wedges for squeezing.
If you want to make this dish light or for the person who is in diet than you can use light coconut milk instead of heavy coconut milk. You can also mix light coconut along with heavy one. If you reduce the fat content of milk than the creamy texture of curry will also reduces. But you need not to worry about the flavor, i grantee you that it will remain same. You can add soy sauce as well in it.
To make it complete meal, serve this Thai Coconut Curry along with steamed or boiled rice. you can also serve this curry with noodles or butter and garlic naan.
If you want to take this curry to next level than add some sort of chutney in it. You can add mango chutney. This chutney is popular among Asian people. Mango chutney is available in stores as well so If you have less time than you can bring this chutney from market as well.