Description
This coconut curry shrimp is a bold, creamy, and flavorful dish that comes together in under 30 minutes. Juicy shrimp are cooked in a rich and fragrant coconut curry sauce, infused with aromatic spices, garlic, and fresh lime juice. Whether served with steamed rice, naan, or roasted vegetables, this dish is a guaranteed crowd-pleaser. Perfect for a quick weeknight meal or a special occasion, this recipe is both easy to make and incredibly satisfying.
Ingredients
- Large shrimp, peeled and deveined
- Red curry paste
- Yellow curry powder
- Salt and black pepper
- Coconut oil
- Large onion, finely diced
- Garlic cloves, minced
- Minced lemongrass (white part only)
- Freshly grated ginger
- Brown sugar
- Chicken broth
- Organic, unsweetened coconut milk
- Organic, unsweetened coconut cream
- Fish sauce
- Chopped cilantro (plus more for garnish)
- Lime juice
- Sliced red chilies (optional for garnish)
- Jasmine rice (optional side dish)
Instructions
-
- Marinate the Shrimp:
- In a bowl, combine the shrimp with red curry paste, yellow curry powder, salt, and black pepper. Mix well to ensure the shrimp are evenly coated. Set aside to marinate while preparing the other ingredients.
- Prepare the Aromatics:
- Heat coconut oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent and fragrant.
- Stir in the minced garlic, lemongrass, and freshly grated ginger. Cook for an additional minute, allowing the flavors to meld.
- Create the Curry Base:
- Add brown sugar to the skillet, stirring until it dissolves and begins to caramelize slightly.
- Pour in the chicken broth, coconut milk, and coconut cream. Stir to combine, bringing the mixture to a gentle simmer.
- Simmer the Curry:
- Add fish sauce to the skillet, adjusting the seasoning with additional salt and black pepper as needed.
- Allow the curry to simmer for a few minutes, letting the flavors develop and the sauce thicken slightly.
- Cook the Shrimp:
- Gently add the marinated shrimp to the simmering curry sauce. Cook until the shrimp turn pink and are cooked through, which should take about 3-5 minutes.
- Finish with Freshness:
- Stir in chopped cilantro and a squeeze of fresh lime juice to brighten the flavors.
- Serve:
- Ladle the coconut curry shrimp over a bed of jasmine rice if desired.
- Garnish with additional chopped cilantro and sliced red chilies for an extra kick.
- Marinate the Shrimp:
Notes
- If using frozen shrimp, thaw and pat dry before cooking.
- Adjust the spice level by adding more or less curry paste or red chilies.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- To reheat, warm on low heat to prevent overcooking the shrimp.
- For a vegetarian version, replace shrimp with tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Thai-Inspired