Description
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.
Ingredients
Scale
- 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)
Instructions
- 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!
Notes
- 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.