Thai-Style Coconut Curry Shrimp with Lemongrass and Ginger

By Maria

Aug 23, 2024

Daily Culinary Pleasures

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Thai Coconut Curry Shrimp with Lemongrass & Ginger Recipe

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Hello, food lovers! Today, I’m excited to bring you an irresistible Thai-inspired recipe that’s perfect for weeknight dinners or special occasions. Thai-Style Coconut Curry Shrimp with Lemongrass and Ginger is a flavorful, aromatic dish that’s bound to become a favorite in your home. Whether you’re a seasoned cook or just beginning your culinary journey, this recipe will guide you step-by-step to create a delicious and exotic meal right in your kitchen.

2. Introduction

Thai cuisine is famous for its balance of bold flavors—spicy, sour, sweet, and salty—and this Thai-Style Coconut Curry Shrimp with Lemongrass and Ginger is no exception. This dish brings together the richness of coconut milk, the zing of lemongrass and ginger, and the warmth of curry spices to create an unforgettable meal. Shrimp is the star of this recipe, but the aromatic curry sauce elevates it to a whole new level.

One of the things I love most about this dish is how it transports me to Thailand with each bite. Every spoonful bursts with fragrant spices, creamy coconut, and a slight hint of lime, creating a perfect balance of flavors that feels both exotic and comforting. You don’t need to travel far to enjoy a taste of Thailand—you can recreate this vibrant dish right at home.

3. Ingredients

To prepare this comforting Thai-Style Coconut Curry Shrimp with Lemongrass and Ginger, you’ll need:

1 ½ pounds large shrimp (16/20 count), peeled and deveined
1 tablespoon plus 2 teaspoons red curry paste, divided use
1 tablespoon yellow curry powder, divided use

Salt, to taste
Black pepper, to taste
Coconut oil, or other high-heat oil

1 large onion, very finely diced
4 cloves garlic, pressed through garlic press
½ teaspoon finely minced lemongrass (white part only)

½ teaspoon freshly grated ginger
2 tablespoons brown sugar
½ cup chicken broth or stock

1 (13.6-ounce) can organic, unsweetened coconut milk (not light)
½ cup organic, unsweetened coconut cream
1 tablespoon fish sauce

¼ cup roughly chopped cilantro leaves, plus more for garnish
1 teaspoon lime juice, plus extra wedges for garnish
Sliced red chilis (optional garnish)

Jasmine rice (optional side/accompaniment)

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4. How to Make Thai-Style Coconut Curry Shrimp

Follow these steps to create your own delicious Thai-Style Coconut Curry Shrimp with Lemongrass and Ginger:

Prep the Ingredients: Prepare all ingredients as outlined in the ingredient list. Cook jasmine rice if you plan to serve it as a side dish.
Marinate the Shrimp: In a large bowl, coat the shrimp with 1 teaspoon of red curry paste, 1 teaspoon of yellow curry powder, salt, and pepper. Set aside to marinate while you prepare the other ingredients.

Sear the Shrimp: Heat a large skillet over medium-high heat and add 1 tablespoon of coconut oil. Once hot, sear the shrimp on both sides for 2-3 minutes until golden brown. Remove from the pan and set aside.
Sauté the Aromatics: In the same skillet, add 2 tablespoons of coconut oil. Sauté the finely diced onion with a pinch of salt and pepper until softened and translucent, about 5 minutes.
Build the Curry Base: Add the garlic, lemongrass, ginger, remaining red curry paste, and yellow curry powder to the pan. Stir and cook for about 1 minute until fragrant.

Simmer the Sauce: Stir in the brown sugar, chicken broth, coconut milk, coconut cream, and fish sauce. Bring to a simmer and cook for 8-10 minutes until the sauce slightly thickens.
Finish the Dish: Turn off the heat, stir in the lime juice, and add the seared shrimp back to the pan. Toss the shrimp in the sauce until evenly coated, then stir in ¼ cup of chopped cilantro.
Serve: Spoon the curry shrimp over jasmine rice and garnish with extra cilantro, lime wedges, and sliced red chilis if desired. Enjoy!

5. Helpful Tips

Use fresh ingredients: Fresh lemongrass and ginger make a big difference in flavor. If fresh isn’t available, frozen or jarred options can be used, but the taste might be milder.
Balance the flavors: Taste the curry as it cooks, and adjust the seasoning by adding more lime juice for brightness, fish sauce for depth, or a pinch of sugar to balance the heat.

Control the spice: If you prefer a milder curry, reduce the amount of red curry paste or omit the sliced red chilis from the garnish.

6. Cooking Tips

Use a high-quality skillet: A good skillet will ensure even heat distribution, allowing you to sear the shrimp perfectly without sticking or overcooking.

Don’t overcook the shrimp: Shrimp cooks quickly and can become rubbery if overdone. As soon as they turn pink and opaque, they’re ready to be removed from the heat.
Adjust the sauce consistency: If the curry sauce seems too thick, add a splash of chicken broth or water to thin it out to your desired consistency.

7. Serving Suggestions

This Thai-Style Coconut Curry Shrimp with Lemongrass and Ginger pairs beautifully with a variety of sides and beverages. Here are some ideas:

Sides: Serve the shrimp curry over jasmine rice or with a side of steamed vegetables like broccoli or bok choy to add some crunch and nutrition.
Beverages: A chilled Thai iced tea or a crisp Sauvignon Blanc would complement the rich and spicy flavors of the dish.

For an added flair, serve the curry in bowls and garnish with fresh herbs, lime wedges, and sliced red chilis for a beautiful presentation that invites everyone to dig in.

8. Nutritional Information

The health benefits of this dish stem from its nutrient-rich ingredients. Shrimp is a lean source of protein, while coconut milk offers healthy fats that can support heart health. The inclusion of fresh herbs and spices like ginger and lemongrass adds antioxidants and anti-inflammatory properties.

9. Nutritional Information (per serving)

Calories: 430 kcal
Carbohydrates: 17g

Protein: 34g
Fat: 27g
Saturated Fat: 21g

Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 2g
Trans Fat: 0g

Cholesterol: 252mg
Sodium: 630mg
Potassium: 520mg

Fiber: 2g
Sugar: 5g
Vitamin A: 350IU

Vitamin C: 6mg
Calcium: 160mg
Iron: 4.5mg

This dish is not only flavorful but also packed with essential nutrients.

10. Storage and Leftovers

Refrigerate: Store leftover shrimp and curry in an airtight container in the refrigerator for up to 3 days.

Reheat: Gently reheat the curry on the stovetop over low heat, stirring occasionally until warmed through. You can also microwave it in a microwave-safe dish, stirring halfway through heating.

If you have leftovers, consider using them to create a delicious shrimp salad or wrap the shrimp in tortillas for a quick curry shrimp taco.

11. Frequently Asked Questions (FAQs)

Can I use frozen shrimp? Yes, frozen shrimp can be used for this recipe. Just make sure to fully thaw them before cooking and pat them dry to avoid excess moisture in the pan.
What can I substitute for coconut cream? If you don’t have coconut cream, you can use an extra ¼ cup of coconut milk for a similar texture, although it won’t be as rich.
Can I make this recipe vegetarian? Absolutely! Simply swap the shrimp for tofu or a mix of your favorite vegetables like bell peppers, zucchini, and mushrooms.

12. Related Recipes

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13. Conclusion

I hope you enjoy making this Thai-Style Coconut Curry Shrimp with Lemongrass and Ginger as much as I do! It’s a quick and easy recipe that delivers big on flavor, and it’s perfect for impressing your family or guests. Don’t forget to let me know how it turned out for you in the comments below, and feel free to share your own tips and variations. Happy cooking!