Description
This Shrimp Coconut Curry is a rich, flavorful dish made with tender shrimp simmered in a creamy coconut milk sauce infused with garlic, ginger, and warming spices. It’s quick to make and perfect for a comforting weeknight meal. Serve it with steamed rice or naan for a complete dinner.
Ingredients
Seafood
- 1 lb large shrimp, peeled and deveined
Oils & Fats
- 1 tablespoon coconut oil
Vegetables & Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro (for garnish)
Spices & Sauces
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Serving
- Cooked jasmine rice, for serving
Instructions
- Heat the oil: Heat the coconut oil in a large skillet over medium heat until shimmering but not smoking.
- Sauté aromatics: Add the finely chopped onion and sauté until softened, about 3–4 minutes. Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
- Add spices and curry paste: Stir in the red curry paste, turmeric, and coriander, coating the onions evenly and releasing the aromatic spices.
- Add coconut milk and simmer: Pour in the full-fat coconut milk and stir to combine. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Season the sauce: Stir in the fish sauce, lime juice, brown sugar, salt, and black pepper. Adjust seasoning according to taste.
- Cook the shrimp and tomatoes: Add the peeled and deveined shrimp and halved cherry tomatoes to the pan. Simmer for 4–5 minutes until the shrimp turn pink and are cooked through.
- Finish and serve: Remove from heat, garnish with chopped fresh cilantro, and serve hot over cooked jasmine rice.
Notes
- You can add vegetables like spinach, bell peppers, or snap peas for extra texture and nutrition.
- Use light coconut milk if you prefer a lighter version.
