Description
This Coconut Curry Shrimp recipe is a flavorful and creamy Thai-inspired dish featuring succulent shrimp simmered in a rich coconut milk and red curry sauce, infused with fresh ginger, garlic, and aromatic spices. Perfect for a quick weeknight dinner, it delivers a delightful balance of spice, sweetness, and tang, garnished with fresh cilantro and served over rice or noodles.
Ingredients
Scale
Seafood
- 1 pound large shrimp, peeled and deveined
Spices & Aromatics
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
Liquids & Sauces
- 1 tablespoon oil
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce (optional)
- 1 teaspoon brown sugar
- Juice of 1/2 lime
Garnish
- Chopped fresh cilantro
Instructions
- Prepare the Aromatics: Heat oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until soft and translucent, creating a flavorful base.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for about 30 seconds until fragrant to enhance the curry’s depth.
- Toast the Spices: Mix in the red curry paste, ground turmeric, ground coriander, and salt. Cook for 1 to 2 minutes while stirring continuously to release and toast the spices’ aromas.
- Add Coconut Milk and Seasoning: Pour in the coconut milk, then stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer and let it cook for 5 to 7 minutes to develop the flavors.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 3 to 5 minutes until the shrimp turn pink and opaque, indicating they are perfectly cooked.
- Finish with Lime Juice and Garnish: Stir in the juice of half a lime to brighten the flavors. Taste and adjust seasoning as needed. Remove from heat and garnish the curry with chopped fresh cilantro. Serve immediately over rice or noodles for a complete meal.
Notes
- For added vegetables, incorporate sliced bell peppers, fresh spinach, or snap peas during the simmering stage for extra nutrition and color.
- Use light coconut milk to reduce the fat content without sacrificing creaminess.
- Adjust the spice level by modifying the amount of red curry paste to suit your heat preference.