Rainforest Seafood Thai Coconut Shrimp Curry — Foster's Supermarket
Rainforest Seafood Thai Coconut Shrimp Curry

Rainforest Seafood: Thai Coconut Shrimp Curry

A Twice As Nice Christmas: December 10th - 23th

Rainforest Seafoods Thai Shrimp Coconut Curry


  • 1.5 pounds shrimp, peeled and deveined
  • Salt & pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil, or coconut oil
  • 1/2 small onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 1/2 cups sugar snap peas
  • 1 1/2 teaspoons fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 13-ounce coconut milk, (full fat)
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoon cornstarch + 1 1/2 teaspoon water
  • 1 teaspoon fish sauce, optional
  • Lime wedges
  • Cilantro, chopped


  1. Season shrimp with salt, pepper, cayenne pepper, and lime juice. Let marinate for 10 minutes.
  2. Drizzle oil in a large skillet and heat over medium. Add the onions and cook for 3 minutes. Add in the bell peppers and cook another 2 minutes. Add the sugar snap peas, garlic, ginger, and seasonings. Cook for about 30 seconds and then pour in the coconut milk and brown sugar. 
  3. Bring to a simmer and then add in the shrimp. Bring back to a simmer and cook for about 5 minutes until shrimp is pink and cooked through.
  4. If desired, stir in fish sauce and for a thickened sauce, add in the corn starch water mixture and cook another minute. 
  5. Serve curry over rice and garnish with cilantro or Thai basil.