Description

This Coconut Curry Shrimp recipe is an aromatic, flavorful dish made with tender shrimp simmered in a rich coconut curry sauce. Perfectly spiced and served over jasmine rice, it’s an easy yet impressive meal for any night of the week.

Ingredients

Units Scale

For the Shrimp:

1 1/2 pounds large shrimp (16/20 count), peeled and deveined
1 teaspoon red curry paste
1 teaspoon yellow curry powder
Salt and black pepper, to taste
1 tablespoon coconut oil

For the Curry Sauce:

2 teaspoons red curry paste
1 teaspoon yellow curry powder
2 tablespoons coconut oil
1 large onion, very finely diced
4 cloves garlic, pressed or minced
1/2 teaspoon finely minced lemongrass (white part only)
1/2 teaspoon freshly grated ginger
2 tablespoons brown sugar
1/2 cup chicken broth or stock
1 (13.6 oz) can organic, unsweetened coconut milk (not light)
1/2 cup organic, unsweetened coconut cream
1 tablespoon fish sauce
1 teaspoon lime juice

Garnishes & Optional Additions:

1/4 cup roughly chopped cilantro leaves (plus more for garnish)
Sliced red chilis (optional)
Lime wedges (for serving)
Cooked jasmine rice (optional accompaniment)

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Instructions

Prepare the Shrimp:
- Toss shrimp in 1 teaspoon red curry paste, 1 teaspoon yellow curry powder, salt, and pepper.
Cook the Shrimp:
- Heat 1 tablespoon coconut oil in a large skillet over medium-high heat.
- Sear shrimp in batches for 2-3 minutes per side until golden and cooked through. Remove and set aside.
Prepare the Curry Base:
- In the same skillet, melt 2 tablespoons coconut oil.
- Add diced onion, season with salt and pepper, and sauté until softened (2 minutes).
- Stir in garlic, lemongrass, ginger, remaining red curry paste, and yellow curry powder. Cook until fragrant (30 seconds).
Simmer the Sauce:
- Add brown sugar, chicken broth, coconut milk, coconut cream, and fish sauce to the skillet.
- Stir well and bring to a simmer. Reduce heat and simmer for 8-10 minutes until slightly thickened.
Combine & Finish:
- Turn off heat, stir in lime juice, and fold in cooked shrimp and ¼ cup cilantro.
Serve:
- Spoon over jasmine rice (if using), and garnish with additional cilantro, red chilis, and lime wedges.

Notes

For more heat, increase the red curry paste or add fresh chilies.
Substitute chicken or tofu for shrimp if desired.
Store leftovers in the fridge for up to 2 days and reheat gently to avoid overcooking shrimp.