Thai Peanut Shrimp Curry

This creamy Thai peanut shrimp curry explodes with flavor in every bite! Juicy shrimp simmered in a rich coconut curry sauce flavored with lime, ginger, chili and peanut butter. Served over cauliflower rice, it makes for a low carb dinner that's full of mouthwatering Thai flavors. Ready in 30 minutes flat, this simple curry is about to become a regular rotation meal. Keep reading for the easy recipe.

Ingredients

Serves 3-4

• 1 tbsp oil
• 1 lb shrimp, peeled and deveined
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tsp red curry paste
• 1 (14 oz) can coconut milk
• Juice of 1 lime
• 3 tbsp natural peanut butter
• 1-2 tsp fish sauce
• 1⁄4 cup chopped cilantro
• Salt and pepper to taste

Sauté Shrimp and Veggies

Heat oil in a skillet over medium-high heat. Season shrimp with salt and pepper. Add to skillet and cook 2 minutes on each side until pink. Transfer to a plate.

Add onion, garlic and ginger to skillet. Sauté 3 minutes until fragrant.

Cooking Tip:

Cooking the shrimp briefly prevents overcooking later on.

Simmer the Curry

Stir curry paste into veggies and cook 1 minute. Pour in coconut milk and peanut butter. Simmer 5 minutes.

Add lime juice, fish sauce, cilantro and shrimp. Cook 2-3 minutes more until heated through.

Simmering Tip:

Let the curry simmer to allow flavors to develop.

Season and Serve

Season curry with salt and pepper to taste.

Serve curry over cauliflower rice and garnish with peanuts and extra cilantro.

Serving Suggestions

This flavorful curry also goes great with:

• Steamed veggies like broccoli, carrots, snap peas
• Zucchini noodles
• Roasted squash
• Coconut jasmine rice

Storage

Refrigerate leftovers up to 4 days. Reheat on the stovetop until piping hot.

You can also freeze portions for up to 3 months.

Recipe Tips

Ways to customize this curry:

• Use chicken, beef, or tofu instead of shrimp
• Try red or green curry paste
• Add veggies like bell peppers, eggplant or snap peas
• Use almond or cashew butter instead of peanut butter
• Garnish with basil, mint, green onions

Conclusion

This easy Thai peanut shrimp curry is bursting with mouthwatering Asian flavors. Juicy shrimp simmered in a velvety coconut curry sauce spiked with spicy chili paste, zesty lime and rich peanut butter. Served over riced cauliflower for a low carb meal. Make this 30-minute curry to spice up weeknight dinners, then sit back and wait for the compliments to roll in!

FAQs

What protein substitutes work?

Try chicken, beef, extra firm tofu or chickpeas instead of shrimp. Adjust cooking times.

How spicy is the curry paste?

Start with less and adjust up if you want more heat. Use milder yellow curry paste for less kick.

Does the curry freeze well?

Yes! Freeze in airtight containers up to 3 months. Thaw in refrigerator before reheating.

Can I use regular peanut butter?

Yes, smooth regular peanut butter works well. Stir it into the hot liquid to melt.

What beverage pairs well with this curry?

Jasmine rice, chilled white wine, thai iced tea, or sparkling water.