Description
This Coconut Curry Shrimp recipe is a flavorful Thai-inspired dish featuring succulent shrimp simmered in a creamy coconut milk sauce infused with red curry paste, turmeric, ginger, and garlic. Enhanced with crisp vegetables like bell pepper and snap peas, this easy stovetop meal is perfect for a quick yet exotic dinner. Served over rice or noodles, it delivers a perfect balance of creamy, spicy, and tangy flavors with a fresh cilantro garnish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or green beans
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil: In a large skillet, heat 1 tablespoon of coconut oil over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent, creating a flavorful base.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute to release their aromatic oils.
- Cook spices: Mix in the red curry paste and ground turmeric, cooking for 1 minute to fully bloom their flavors into the oil.
- Add liquids: Pour in the full-fat coconut milk, then stir in fish sauce and brown sugar, bringing the sauce to a gentle simmer to meld flavors.
- Simmer shrimp and vegetables: Add the peeled shrimp, thinly sliced red bell pepper, and snap peas. Cook for 5 to 7 minutes, stirring occasionally, until the shrimp are pink and cooked through and the vegetables remain tender-crisp.
- Finish and season: Stir in fresh lime juice and season with salt and pepper to taste, adjusting for balance.
- Garnish and serve: Remove from heat, garnish with fresh cilantro, and serve hot over jasmine rice or rice noodles for a complete, delicious meal.
Notes
- Adjust the spice level by varying the amount of red curry paste used.
- For a vegetarian version, substitute tofu for shrimp and replace fish sauce with soy sauce.
- Serve with jasmine rice or rice noodles to complement the rich curry.
