Wild Thistle Kitchen: Thai Coconut Curry Shrimp

This Thai Coconut Curry Shrimp with fresh sweet corn and loads of basil is one of my very 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 one’s become one of our favorite fancy-ish, date-night meals. It’s especially good in the summertime when I have like five varieties of basil growing in my garden and the fresh corn is at its peak. But you can make this anytime of year!


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’s 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 (see instructions). 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! xo – Anita

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 – 6 servings

For full recipe, go to https://wildthistlekitchen.com/thai-coconut-curry-shrimp/




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