Print

Coconut Curry Shrimp Recipe

Coconut Curry Shrimp Recipe
Print Recipe

4.8 from 9 reviews

This Coconut Curry Shrimp recipe is a flavorful Thai-inspired dish that combines succulent shrimp with a rich coconut curry sauce. The creamy sauce infused with aromatic spices is perfect for serving over jasmine rice, making it a satisfying and delicious meal.

Ingredients

Units Scale

Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon coconut oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 tablespoon brown sugar
  • juice of 1 lime
  • salt and pepper to taste
  • 2 tablespoons chopped fresh cilantro
  • cooked jasmine rice for serving

Instructions

  1. In a large skillet, heat coconut oil over medium heat.

    2. Add the chopped onion and sauté for 3–4 minutes until softened.

  2. Stir in the garlic and ginger and cook for another minute until fragrant.
  3. Add red curry paste, turmeric, and cumin, and cook for 1 minute, stirring constantly to toast the spices.
  4. Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
  5. Let the sauce cook for 5–7 minutes until slightly thickened.
  6. Add the shrimp and cook for 3–5 minutes, or until pink and opaque.
  7. Stir in lime juice and season with salt and pepper to taste.
  8. Remove from heat and sprinkle with chopped cilantro.
  9. Serve hot over jasmine rice.

Notes

  • You can use light coconut milk for a lighter version, but full-fat provides the best creaminess.
  • Adjust curry paste for desired spice level.
  • This dish also works well with scallops or firm white fish.

Nutrition

Find it online: https://easy-tapas-recipes.com/coconut-curry-shrimp-recipe/