Welcome to an amazing culinary adventure! Today, we’re diving into a flavorful and creamy Thai-inspired recipe: Coconut Curry Shrimp. This dish is rich in coconut milk, red curry paste, and aromatic herbs like lemongrass and ginger, making it the perfect blend of mild spice and sweetness. Whether you’re a seafood lover or just exploring Thai cuisine, this Coconut Curry Shrimp recipe will become a new favorite in your household.
Introduction
Coconut Curry Shrimp is a dish that embodies the exotic flavors of Thailand. With its use of coconut milk, red curry paste, and fresh herbs, this dish offers a delightful balance of spicy, creamy, and tangy tastes. Perfect for those evenings when you’re craving something different yet comforting, this shrimp curry is not only easy to make but also offers a unique twist to traditional seafood dishes. Plus, it pairs perfectly with jasmine rice, enhancing the overall dining experience.
External resource: Explore more Thai-inspired recipes here.
Ingredients for Coconut Curry Shrimp
To make this Coconut Curry Shrimp, you’ll need the following ingredients:
- 1 ½ pounds large shrimp (16/20 count), peeled and deveined
- 1 tablespoon plus 2 teaspoons red curry paste
- 1 tablespoon yellow curry powder
- Salt and black pepper (to taste)
- 2 tablespoons coconut oil (or other high-heat oil)
- 1 large onion, very finely diced
- 4 cloves garlic, minced
- ½ teaspoon minced lemongrass (white part only)
- ½ teaspoon freshly grated ginger
- 2 tablespoons brown sugar
- ½ cup chicken broth
- 1 can (13.6 ounces) organic, unsweetened coconut milk
- ½ cup organic, unsweetened coconut cream
- 1 tablespoon fish sauce
- ¼ cup chopped cilantro (plus more for garnish)
- 1 teaspoon lime juice
- Sliced red chilies (optional for garnish)
- Jasmine rice (optional side dish)
How to Make Coconut Curry Shrimp – Step by Step
Step 1: Prepare the Shrimp
In a bowl, mix the shrimp with 1 teaspoon of red curry paste, 1 teaspoon of yellow curry powder, a pinch of salt, and pepper. Toss to coat evenly.
Step 2: Sear the Shrimp
Heat 1 tablespoon of coconut oil in a skillet over medium-high heat. Add the shrimp and sear for 2-3 minutes until golden and cooked through. Remove and set aside.
Step 3: Create the Flavor Base
In the same skillet, heat the remaining coconut oil. Add onions with a pinch of salt and sauté until soft. Add garlic, lemongrass, ginger, and the remaining red curry paste and yellow curry powder. Cook for about 1 minute until aromatic.
Step 4: Make the Curry Sauce
Stir in brown sugar, chicken broth, coconut milk, coconut cream, and fish sauce. Simmer for 8-10 minutes until the sauce thickens slightly.
Step 5: Finish and Serve
Add lime juice and stir in the shrimp and cilantro. Serve the shrimp curry over jasmine rice, garnished with extra cilantro and red chilies.
Helpful Tips for Coconut Curry Shrimp
- Use full-fat coconut milk for a richer, creamier sauce. Light coconut milk may not thicken as much.
- Fresh shrimp are best, but if you’re using frozen, make sure to thaw them completely before cooking.
- Make the coconut cream pourable by placing the can in hot water if it has solidified.
Cooking Tips for the Best Coconut Curry Shrimp
- Sear the shrimp in batches if necessary to avoid overcrowding the pan, which helps them cook evenly and get that beautiful golden color.
- Don’t skip the fish sauce! It adds a wonderful umami flavor that deepens the taste of the curry.
Serving Suggestions for Coconut Curry Shrimp
Serve this delightful Coconut Curry Shrimp with jasmine rice to soak up the creamy sauce. You can also pair it with sautéed vegetables or a light cucumber salad for a refreshing contrast.
External resource: Discover other delicious meal pairings here.
Nutritional Information for Coconut Curry Shrimp
Calories: 353 per serving (without rice)
Fat: 20g
Carbs: 12g
Protein: 30g
Fiber: 2g
This dish is a great source of lean protein and healthy fats, thanks to the shrimp and coconut milk. Plus, it’s gluten-free and can easily be adapted to fit various dietary needs by using low-carb substitutes like cauliflower rice.
Storage and Leftovers for Coconut Curry Shrimp
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop over low heat to prevent the sauce from splitting. Add a splash of coconut milk if the sauce has thickened too much in the fridge.
Frequently Asked Questions (FAQs) for Coconut Curry Shrimp
1. Can I use light coconut milk?
Yes, but the sauce may not be as thick or creamy.
2. How can I make this dish spicier?
Add extra red curry paste or sliced red chilies for more heat.
3. Can I substitute fish sauce?
You can use soy sauce or tamari as a substitute, but it will alter the flavor slightly.
4. What other proteins can I use?
You can substitute shrimp with chicken, tofu, or even white fish for a delicious variation.
Related Recipes for Coconut Curry Shrimp Lovers
- Spiced Coconut Curry Shrimp Recipe with Vegetables: A heartier version of this recipe with the addition of fresh vegetables.
- Thai Coconut Curry Shrimp with Lemongrass & Ginger
: A variation that emphasizes the herbal flavors of lemongrass and ginger.
Conclusion
Try this easy, flavorful Coconut Curry Shrimp recipe for a quick weeknight meal that delivers exotic Thai flavors with minimal effort. Don’t forget to share your version and feedback in the comments below – we’d love to hear how you’ve made it your own!
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Coconut Curry Shrimp Recipe – Creamy, Spicy & Delicious
Description
Welcome to an amazing culinary adventure! Today, we’re diving into a flavorful and creamy Thai-inspired recipe: Coconut Curry Shrimp. This dish is rich in coconut milk, red curry paste, and aromatic herbs like lemongrass and ginger, making it the perfect blend of mild spice and sweetness. Whether you’re a seafood lover or just exploring Thai cuisine, this Coconut Curry Shrimp recipe will become a new favorite in your household.
Ingredients
- 1 ½ pounds large shrimp (16/20 count), peeled and deveined
- 1 tablespoon plus 2 teaspoons red curry paste
- 1 tablespoon yellow curry powder
- Salt and black pepper (to taste)
- 2 tablespoons coconut oil (or other high-heat oil)
- 1 large onion, very finely diced
- 4 cloves garlic, minced
- ½ teaspoon minced lemongrass (white part only)
- ½ teaspoon freshly grated ginger
- 2 tablespoons brown sugar
- ½ cup chicken broth
- 1 can (13.6 ounces) organic, unsweetened coconut milk
- ½ cup organic, unsweetened coconut cream
- 1 tablespoon fish sauce
- ¼ cup chopped cilantro (plus more for garnish)
- 1 teaspoon lime juice
- Sliced red chilies (optional for garnish)
- Jasmine rice (optional side dish)
Instructions
Step 1: Prepare the Shrimp
In a bowl, mix the shrimp with 1 teaspoon of red curry paste, 1 teaspoon of yellow curry powder, a pinch of salt, and pepper. Toss to coat evenly.
Step 2: Sear the Shrimp
Heat 1 tablespoon of coconut oil in a skillet over medium-high heat. Add the shrimp and sear for 2-3 minutes until golden and cooked through. Remove and set aside.
Step 3: Create the Flavor Base
In the same skillet, heat the remaining coconut oil. Add onions with a pinch of salt and sauté until soft. Add garlic, lemongrass, ginger, and the remaining red curry paste and yellow curry powder. Cook for about 1 minute until aromatic.
Step 4: Make the Curry Sauce
Stir in brown sugar, chicken broth, coconut milk, coconut cream, and fish sauce. Simmer for 8-10 minutes until the sauce thickens slightly.
Step 5: Finish and Serve
Add lime juice and stir in the shrimp and cilantro. Serve the shrimp curry over jasmine rice, garnished with extra cilantro and red chilies.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use full-fat coconut milk for a richer, creamier sauce. Light coconut milk may not thicken as much.
- Fresh shrimp are best, but if you’re using frozen, make sure to thaw them completely before cooking.
- Make the coconut cream pourable by placing the can in hot water if it has solidified.
