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.
Notes
- 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.