Name: Coconut Shrimp Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 1/2 pounds (680g) large shrimp, peeled and deveined; 2 tablespoons vegetable oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2-3 tablespoons red curry paste (adjust to taste); 1 red bell pepper, sliced; 2 cans (13.5 oz each) full-fat coconut milk; 1 tablespoon fish sauce; 1 tablespoon brown sugar; Juice of 1 lime; 1/4 cup fresh cilantro, chopped, plus extra for garnish; 1/4 cup fresh basil leaves, torn (preferably Thai basil); Salt to taste

Instructions

Prepare the shrimp

Pat the peeled and deveined shrimp dry with paper towels. Season lightly with salt and set aside.
Sauté the aromatics

Heat vegetable oil in a large, deep skillet or wok over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Build the curry base

Add the red curry paste to the pan and stir continuously for 1-2 minutes to release the flavors. Add the sliced red bell pepper and cook for another 2 minutes until slightly softened.
Create the sauce

Pour in the coconut milk and bring to a gentle simmer. Stir in the fish sauce and brown sugar. Let the sauce simmer for 5-7 minutes, allowing it to reduce slightly and flavors to meld together.
Cook the shrimp

Add the shrimp to the simmering sauce and cook for 3-4 minutes, or just until they turn pink and opaque. Be careful not to overcook them as they can become tough.
Finish with fresh elements

Remove the pan from heat and stir in the lime juice, chopped cilantro, and torn basil leaves. Taste and adjust seasoning with additional salt if needed.
Serve

Serve the curry hot over steamed jasmine rice. Garnish with additional cilantro leaves and lime wedges if desired.

Coconut Shrimp Curry

Ingredients

Instructions

Nutritional Information