Description
This Coconut Curry Shrimp recipe features succulent shrimp simmered in a rich and creamy coconut curry sauce infused with aromatic spices like turmeric, ginger, and red curry paste. Served over fragrant jasmine rice, it’s a quick and flavorful Thai-inspired dish perfect for a weeknight dinner.
Ingredients
Scale
Shrimp and Sauce
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 can (13.5 oz) coconut milk (full fat)
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon brown sugar
- juice of 1/2 lime
- 2 tablespoons fresh cilantro (chopped)
To Serve
- Cooked jasmine rice
Instructions
- Prepare Aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent, building the flavor base of the curry.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant to release their aroma without burning.
- Incorporate Spices and Paste: Add the red curry paste, ground turmeric, and salt to the skillet. Stir well to coat the onion mixture evenly, allowing the spices to bloom for enhanced taste.
- Add Coconut Milk and Seasonings: Pour in the full-fat coconut milk, then stir in the fish sauce (or soy sauce) and brown sugar. Mix thoroughly to combine all flavors into a smooth sauce.
- Simmer the Sauce: Bring the sauce to a simmer and cook for 5 to 7 minutes to slightly thicken the curry, stirring occasionally to prevent sticking.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 4 to 5 minutes until the shrimp turn pink and are cooked through, ensuring they remain tender.
- Finish with Lime and Cilantro: Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro for a bright, fresh finish to the curry.
- Serve: Ladle the coconut curry shrimp over cooked jasmine rice while hot, serving immediately for best flavor.
Notes
- Adjust the heat level by increasing or decreasing the amount of red curry paste according to your spice preference.
- Incorporate vegetables such as bell peppers, spinach, or snap peas for added nutrition and texture.
- For a lighter dish, substitute full-fat coconut milk with light coconut milk to reduce fat content.
- This dish pairs well with a side of steamed vegetables or a fresh cucumber salad for balance.
