Coconut Shrimp Curry is a vibrant dish that merges the rich, creamy textures of coconut milk with the succulent flavors of shrimp, creating a symphony of tropical tastes that will transport you straight to a sunny beach. Originating from Southeast Asia, particularly Thailand, this dish showcases the region's love for aromatic spices and fresh ingredients. It’s quick to whip up, making it an ideal choice for a weeknight dinner or a special occasion. The combination of spices in a spicy coconut curry sauce, paired with tender shrimp, makes this dish a delightful option for seafood lovers. The creamy coconut base not only enhances the flavor but also provides a comforting touch, making it perfect for those chilly evenings. Whether you're serving it to family or friends, Coconut Shrimp Curry is sure to impress.
Ingredients
Scale:
1 lb large shrimp, peeled and deveined
1 can (14 oz) coconut milk, preferably full-fat
2 tablespoons coconut oil or vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
1 tablespoon brown sugar
1 bell pepper, sliced (red or yellow)
1 cup snap peas or green beans
Fresh cilantro, for garnish
Juice of 1 lime
Cooked jasmine rice or basmati rice, for serving
Chili flakes or Sriracha (optional, for extra heat)
Instructions
Start by gathering all your ingredients. Rinse the shrimp under cold water and pat them dry.
In a large skillet or wok, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the red curry paste to the skillet, stirring well to combine. Cook for about 1 minute.
Pour in the coconut milk, stirring to combine. Bring to a light simmer.
Stir in the fish sauce (if using), brown sugar, and lime juice. Let the mixture simmer for 5 minutes.
Incorporate the sliced bell pepper and snap peas (or green beans) and cook for about 3 minutes.
Gently add the shrimp to the skillet. Cook for 3-5 minutes, or until the shrimp turn pink and opaque.
Remove the skillet from heat. Garnish with fresh cilantro and serve immediately over cooked rice.
