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.