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Coconut Shrimp Curry

Coconut Shrimp Curry
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Coconut Shrimp Curry is a vibrant and creamy dish that combines tender shrimp with fragrant coconut milk and a blend of spices. Ready in under 30 minutes, this recipe offers a perfect balance of tropical warmth and bold flavors, ideal for a quick weeknight dinner or a special occasion. Adaptable and nutrient-rich, it is sure to impress with its rich, inviting taste and easy preparation.

Ingredients

Scale

Seafood

  • 1 lb fresh peeled and deveined shrimp

Liquids

  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp fresh lime juice
  • 2 tbsp cooking oil (vegetable or coconut oil)

Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Spices & Paste

  • 2 tbsp red curry paste

Vegetables (Optional)

  • 1 cup bell peppers, sliced (any color)
  • Optional extra vegetables: spinach, carrots, green beans

Herbs & Garnish

  • Fresh cilantro, chopped (for garnish)
  • Optional garnishes: chopped green onions, thinly sliced red chili peppers

Instructions

  1. Prepare Your Ingredients: Peel and devein the shrimp, chop the onion, mince the garlic, grate the ginger, and slice any vegetables you plan to include. Having all your ingredients ready ensures a smooth cooking process.
  2. Sauté Aromatics: Heat oil in a large pan over medium heat. Add the chopped onions, minced garlic, and grated ginger. Cook for 3-4 minutes until they are soft and fragrant to form the flavorful base for your curry sauce.
  3. Stir in Curry Paste: Add the red curry paste to the pan and cook for an additional 1-2 minutes, stirring constantly to release the aromatic oils and deepen the flavor.
  4. Add Coconut Milk and Vegetables: Pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Add sliced bell peppers or other vegetables if using, and let them soften as the sauce thickens.
  5. Cook the Shrimp: Gently add the prepared shrimp to the pan. Cook for 3-5 minutes until they turn pink and opaque. Be careful not to overcook to keep the shrimp tender and juicy.
  6. Finish With Fresh Lime and Cilantro: Remove the pan from heat and stir in fresh lime juice for brightness. Garnish with chopped cilantro and other optional garnishes like chopped green onions or thinly sliced red chili peppers before serving.

Notes

  • Use fresh garlic, ginger, and lime juice for brighter, more vibrant flavors.
  • Sautéing the curry paste and aromatics properly develops a deeper and more complex sauce.
  • Add curry paste gradually to control the spice level and avoid overpowering the shrimp.
  • Cook shrimp last and only until just done to maintain tenderness.
  • Allow the curry to rest off the heat for a few minutes to let the flavors meld beautifully.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on stovetop or microwave to preserve creaminess and shrimp texture.
  • This dish is naturally dairy-free and can be gluten-free if the curry paste used is gluten-free.

Nutrition

Keywords: coconut shrimp curry, Thai curry shrimp, coconut milk shrimp recipe, quick shrimp curry, dairy free curry

Find it online: https://dailydishez.com/coconut-shrimp-curry/