Description
This vibrant and flavorful Coconut Curry Shrimp recipe features succulent shrimp simmered in a rich, aromatic coconut milk curry with red curry paste, fresh ginger, and a blend of spices. Quick to prepare and perfect for weeknight dinners, it’s a Thai-inspired dish that’s both gluten-free and dairy-free, served with fresh vegetables and garnished with cilantro.
Ingredients
Scale
Seafood
- 1 pound large shrimp, peeled and deveined
Vegetables & Aromatics
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup red bell pepper, sliced
- 1/2 cup snap peas
- Fresh cilantro for garnish
Spices & Pastes
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
Liquids & Oils
- 1 tablespoon coconut oil
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
Other
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the coconut oil: Warm 1 tablespoon of coconut oil in a large skillet over medium heat until melted and shimmering.
- Sauté the onion: Add the finely diced onion to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger and cook for 30 seconds until fragrant, being careful not to burn.
- Incorporate spices and curry paste: Mix in 2 tablespoons of red curry paste, 1 teaspoon curry powder, and 1/2 teaspoon ground turmeric. Cook for 1 minute, stirring constantly to release the complex flavors of the spices.
- Add liquids and sweetener: Pour in the full-fat coconut milk, fish sauce, lime juice, and brown sugar, stirring until smoothly combined and simmer gently.
- Cook vegetables: Add the sliced red bell peppers and snap peas to the simmering curry sauce, and cook for 3 to 4 minutes until they become slightly tender but still crisp.
- Cook the shrimp: Place the shrimp in the skillet, cooking for 2 to 3 minutes per side, or until they turn pink and are cooked through.
- Season and finish: Season the curry with salt and black pepper to taste. Remove the skillet from heat.
- Garnish and serve: Sprinkle fresh cilantro over the curry and serve hot, ideally over steamed rice, cauliflower rice, or quinoa.
Notes
- Adjust the spice level by varying the amount of red curry paste according to your heat preference.
- Serve over steamed jasmine rice, cauliflower rice, or quinoa for a complete, balanced meal.
- For a vegetarian version, substitute shrimp with tofu or chickpeas and use vegetarian fish sauce alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
