Description
This Coconut Curry Shrimp recipe is a flavorful Thai-inspired dish that combines succulent shrimp with a rich coconut curry sauce. The creamy sauce infused with aromatic spices is perfect for serving over jasmine rice, making it a satisfying and delicious meal.
Ingredients
Scale
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon brown sugar
- juice of 1 lime
- salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
- cooked jasmine rice for serving
Instructions
- In a large skillet, heat coconut oil over medium heat.
- Stir in the garlic and ginger and cook for another minute until fragrant.
- Add red curry paste, turmeric, and cumin, and cook for 1 minute, stirring constantly to toast the spices.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
- Let the sauce cook for 5–7 minutes until slightly thickened.
- Add the shrimp and cook for 3–5 minutes, or until pink and opaque.
- Stir in lime juice and season with salt and pepper to taste.
- Remove from heat and sprinkle with chopped cilantro.
- Serve hot over jasmine rice.
Add the chopped onion and sauté for 3–4 minutes until softened.
Notes
- You can use light coconut milk for a lighter version, but full-fat provides the best creaminess.
- Adjust curry paste for desired spice level.
- This dish also works well with scallops or firm white fish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1/4 recipe (without rice)
- Calories: 330
- Sugar: 5g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 160mg
