Description
This Coconut Curry Shrimp is a vibrant and flavorful dish that balances creamy coconut milk with zesty lime and a kick from red curry paste. It’s easy to make and guaranteed to impress.
Ingredients
Scale
- 400g (14oz) Raw Shrimp, Peeled and Deveined
- 1 tbsp (15ml) Vegetable Oil
- 150g (5oz) Onion, Finely Chopped
- 2 Cloves Garlic, Minced
- 1 tbsp (15g) Ginger, Grated
- 2 tbsp (30g) Red Curry Paste
- 400ml (13.5 fl oz) Coconut Milk
- 200ml (6.8 fl oz) Water
- 1 tbsp (15ml) Lime Juice
- 1 tsp (5g) Lime Zest, Divided
- 1 tbsp (15ml) Fish Sauce
- 0.5 tsp (2g) Sea Salt
- 0.25 tsp (1g) Black Pepper
- 100ml (3.4 fl oz) Coconut Cream
- 2 tbsp (30ml) Chili Oil
- 2 tbsp (15g) Toasted Coconut Flakes
- 2 tbsp (8g) Cilantro, Chopped
- Optional: 1 Small Red Chili, Thinly Sliced
Instructions
- Prepare Shrimp: Pat shrimp dry and season lightly.
- Toast Coconut: Toast coconut flakes until golden brown.
- Sauté Aromatics: Sauté onion until translucent (4 minutes).
- Bloom Curry Paste: Cook garlic, ginger, and curry paste (1 minute).
- Simmer Curry Sauce: Add coconut milk and water; simmer (5 minutes).
- Cook Shrimp: Add shrimp and simmer until pink (3-4 minutes).
- Season & Finish: Season with fish sauce, salt, pepper, and lime juice.
- Prepare Cream: Whisk coconut cream with lime zest and juice.
- Plate & Garnish: Swirl cream into curry; garnish with chili oil, coconut, and cilantro.
Notes
For a richer flavor, use full-fat coconut milk. Adjust the amount of red curry paste to control the spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 200 mg
Keywords: shrimp,curry,coconut,thai,easy,dinner,spicy,seafood