Coconut curry shrimp is a deliciously creamy and subtly spicy dish, perfect for when you’re craving Thai-inspired flavors. Ready in just 15 minutes, this quick and flavorful recipe features aromatic ingredients like lemongrass, ginger, red curry paste, and curry powder, all blended into a rich, coconut-infused sauce!
INGREDIENTS
- 1 ½ pounds large shrimp (16/20 count), peeled and deveined
- 1 tablespoon + 2 teaspoons red curry paste (Thai Kitchen brand recommended), divided
- 1 tablespoon yellow curry powder, divided
- Salt and black pepper, to taste
- Coconut oil (or other high-heat oil)
- 1 large onion, finely diced
- 4 cloves garlic, pressed
- ½ teaspoon finely minced lemongrass (white part only)
- ½ teaspoon freshly grated ginger
- 2 tablespoons brown sugar
- ½ cup chicken broth or stock
- 1 (13.6 ounce) can organic, unsweetened coconut milk (not light)
- ½ cup organic, unsweetened coconut cream
- 1 tablespoon fish sauce
- ¼ cup roughly chopped cilantro leaves, plus extra for garnish
- 1 teaspoon lime juice, plus lime wedges for garnish
- Sliced red chilis (optional, for garnish)
- Jasmine rice (optional side)
PREPARATION
- Prep your ingredients: Organize all the ingredients listed above for easy access while cooking. If you’re serving jasmine rice, prepare it according to package instructions and keep warm.
- Season the shrimp: In a bowl, toss the shrimp with 1 teaspoon red curry paste, 1 teaspoon yellow curry powder, and a pinch of salt and pepper. Set aside.
- Sear the shrimp: Heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon coconut oil, then cook the shrimp in batches if necessary. Sear until golden and cooked through, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
- Sauté the vegetables: In the same pan, add 2 tablespoons coconut oil. Once melted, add the diced onion with a pinch of salt and pepper, sautéing until softened but not browned, about 2 minutes. Stir in the garlic, lemongrass, ginger, remaining red curry paste, and yellow curry powder, cooking for 30 seconds to 1 minute until aromatic.
- Prepare the sauce: Sprinkle in the brown sugar and stir to combine. Add the chicken broth, coconut milk, coconut cream, and fish sauce. Stir well and bring the mixture to a vigorous simmer. Reduce the heat slightly and let it simmer for 8-10 minutes until slightly thickened.
- Finish the dish: Turn off the heat, then stir in the lime juice. Add the seared shrimp back into the sauce along with the cilantro leaves, folding everything together.
- Serve: Spoon the coconut curry shrimp over cooked jasmine rice and garnish with extra cilantro, sliced red chilis, and lime wedges, if desired.
TIPS & TIDBITS
- Full-fat coconut milk: For a creamy and rich flavor, use regular full-fat coconut milk. If you prefer a lighter sauce, you can substitute with light coconut milk, but it may not thicken as well.
- How to warm coconut cream: If your coconut cream has solidified in the can, simply place the can in hot water for a few minutes to liquefy it, making it easier to pour and measure.
- Fish sauce: While potent, fish sauce adds a deep umami flavor to this dish. You can find it in the Asian food section of most grocery stores or at specialty Asian markets.
- Red curry paste and yellow curry powder: These two ingredients work together to create a layered, earthy, spicy flavor profile. The red curry paste provides aromatic depth, while the yellow curry powder adds a bit of heat and color.
- Shrimp size: Opt for larger shrimp (16/20 count) for a more meaty texture, but smaller shrimp will work as well. You can use frozen shrimp; just make sure to thaw them before cooking.
