This Coconut Curry Shrimp recipe is a simple yet flavorful meal that promises to become a household favorite. It features juicy shrimp, tender vegetables, and a rich, spiced coconut curry sauce. The recipe is designed for easy preparation and is packed with a delightful combination of flavors that curry lovers will find irresistible. With ingredients like large or jumbo shrimp, a variety of vegetables including bell peppers and potatoes, and a host of spices such as curry powder, cumin, and cayenne pepper, this dish is both vibrant and comforting. The use of full-fat coconut milk adds a creamy texture to the curry, enhancing the overall taste. Suitable for a dairy-free diet, this meal can be prepared in about 30 minutes, making it an excellent choice for a quick yet satisfying dinner. The recipe also includes tips for storing and reheating, ensuring that you can enjoy this delicious curry to its fullest.
Ingredients:
1 ½ pounds large shrimp (16/20 count), peeled and deveined
1 tablespoon plus 2 teaspoons red curry paste, divided use
1 tablespoon yellow curry powder, divided use
Salt
Black pepper
Coconut oil, or other high-heat oil
1 large onion, very finely diced
4 cloves garlic, pressed through garlic press
½ teaspoon finely minced lemongrass (white part only)
½ teaspoon freshly grated ginger
2 tablespoons brown sugar
½ cup chicken broth or stock
1 (13.6 ounce) can organic, unsweetened coconut milk (not light)
½ cup organic, unsweetened coconut cream
1 tablespoon fish sauce
¼ cup roughly chopped cilantro leaves, plus more for garnish
1 teaspoon lime juice, plus extra wedges for garnish
Sliced red chilis (optional garnish)
Jasmine rice (optional side/accompaniment)
Directions:
Season shrimp with 1 teaspoon red curry paste, 1 teaspoon yellow curry powder, salt, and black pepper. Sear in a hot skillet with coconut oil until golden-brown, then set aside.
In the same skillet, sauté onion, garlic, lemongrass, and ginger with the remaining curry paste and powder. Add brown sugar, chicken broth, coconut milk, and coconut cream. Stir in fish sauce and simmer until slightly thickened.
Off heat, fold in seared shrimp, lime juice, and cilantro. Serve over jasmine rice, garnished with extra cilantro and red chilis.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 353 kcal | Servings: 6 servings