Here’s a flavorful Coconut Curry Shrimp recipe that’s creamy, slightly spicy, and perfect served over rice or noodles:
Ingredients (Serves 4)
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon coconut oil (or olive oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1–2 tablespoons red curry paste (adjust to taste)
- 1 can (14 oz / 400 ml) coconut milk
- 1 teaspoon fish sauce (optional)
- 1 teaspoon sugar (or honey)
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Prepare shrimp:
- Pat shrimp dry and season lightly with salt and pepper.
- Cook aromatics:
- Heat coconut oil in a large skillet or wok over medium heat.
- Sauté onion until translucent, about 2–3 minutes.
- Add garlic and ginger, cooking until fragrant, about 30 seconds.
- Add curry paste:
- Stir in red curry paste and cook for 1 minute to release flavors.
- Add coconut milk:
- Pour in coconut milk, fish sauce, and sugar.
- Stir and bring to a gentle simmer.
- Add vegetables:
- Add bell pepper and snap peas.
- Simmer 3–4 minutes until vegetables are tender-crisp.
- Cook shrimp:
- Add shrimp to the pan and cook 2–3 minutes per side, or until shrimp are pink and opaque.
- Squeeze lime juice over the top and adjust seasoning with salt and pepper.
- Serve:
- Serve over steamed jasmine rice, basmati rice, or rice noodles.
- Garnish with fresh cilantro and extra lime wedges.
💡 Tips:
- Adjust curry paste for heat level: mild, medium, or spicy.
- Add extra vegetables like zucchini, carrots, or baby corn for more color and texture.
- For extra richness, stir in a tablespoon of peanut butter or a splash of cream at the end.
If you want, I can also give a quick 20-minute version that’s extra fast and perfect for a weeknight dinner. Do you want that?
