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Coconut Curry Shrimp Recipe

Coconut Curry Shrimp Recipe
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★★★★★

4.9 from 7 reviews

A vibrant and creamy Coconut Curry Shrimp recipe featuring succulent shrimp simmered in a fragrant blend of coconut milk and curry paste, paired with fresh vegetables and aromatic spices. Perfect for a quick, flavorful weeknight dinner served over jasmine rice.

Ingredients

Scale

Shrimp and Protein

  • 1 lb (450 g) large shrimp, peeled and deveined

Vegetables and Aromatics

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup snap peas or green beans

Liquids and Sauces

  • 2 tbsp coconut oil or vegetable oil
  • 1–2 tbsp red or yellow curry paste (adjust to taste)
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 tbsp fish sauce (optional)
  • Juice of 1 lime

Other Ingredients

  • 1 tsp brown sugar
  • Fresh cilantro, chopped, for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. Sauté aromatics: Heat coconut oil in a large skillet or wok over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 2–3 minutes until fragrant and translucent, forming the flavorful base of your curry.
  2. Add curry paste: Stir in 1–2 tablespoons of red or yellow curry paste, depending on your spice preference. Cook for 1 minute to release the aromatic flavors and deepen the curry base.
  3. Add coconut milk and seasonings: Pour in the entire can of coconut milk, then add the fish sauce (if using) and brown sugar. Stir well and bring the mixture to a gentle simmer to meld the flavors together.
  4. Cook vegetables: Add sliced red bell pepper and snap peas or green beans to the simmering curry. Cook for 3–4 minutes until the vegetables are tender-crisp, maintaining their vibrant color and texture.
  5. Add shrimp: Stir in the peeled and deveined shrimp. Cook for 2–3 minutes until the shrimp turn pink and opaque, indicating they are perfectly cooked.
  6. Finish with lime and garnish: Remove the pan from heat, then stir in the fresh lime juice to add brightness and balance. Garnish with chopped fresh cilantro for a burst of freshness and color.
  7. Serve: Serve the coconut curry shrimp hot over a bed of cooked jasmine rice, allowing the rich sauce to soak into the grains for a satisfying meal.

Notes

  • Adjust the amount of curry paste to control the spice level to your preference.
  • If fish sauce is unavailable or undesired, soy sauce or salt can be used as a substitute.
  • Use fresh lime juice for the most vibrant flavor instead of bottled.
  • Feel free to swap snap peas with green beans, asparagus, or broccoli for different textures.
  • Make sure not to overcook the shrimp as they can become rubbery quickly.
  • This dish can be prepared gluten-free by using gluten-free curry paste and fish sauce.

Nutrition

Keywords: coconut curry shrimp, Thai shrimp curry, coconut milk shrimp, quick shrimp curry, gluten-free shrimp recipe, easy seafood dinner

Find it online: https://maicook.com/coconut-curry-shrimp-recipe-4/