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Coconut Curry Shrimp
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Coconut Curry Shrimp

Indulge in the exotic flavors of the tropics with Coconut Curry Shrimp. This dish brings together succulent shrimp, creamy coconut milk, and fragrant spices for a culinary journey that's both vibrant and comforting. Get ready to savor every mouthful of this flavorful delight that's sure to transport your taste buds to sun-kissed shores and spice-laden markets.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Keyword: Coconut Curry Shrimp
Servings: 4 people

Ingredients

  • 1 pound about 450g large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil or coconut oil
  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon grated ginger
  • 2 tablespoons red curry paste (adjust to taste for spiciness)
  • 1 can (13.5 oz / 400ml coconut milk)
  • 1 cup 240ml vegetable or chicken broth
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 cup 150g cherry tomatoes, halved
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon brown sugar or honey
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish
  • Cooked rice or naan bread for serving

Instructions

  • Heat the vegetable oil in a large skillet or pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
  • Add the red curry paste to the skillet and cook, stirring constantly, for about 1 minute to toast the spices.
  • Pour in the coconut milk and vegetable or chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld.
  • Add the sliced bell peppers and cherry tomatoes to the skillet. Cook for an additional 3-4 minutes, or until the vegetables are just tender.
  • Stir in the shrimp and cook for 3-4 minutes, or until they are pink and opaque.
  • If using, add the fish sauce and brown sugar or honey to the curry, and season with salt and pepper to taste.
  • Once the shrimp are cooked through and the sauce has thickened slightly, remove the skillet from the heat.
  • Serve the Coconut Curry Shrimp hot over cooked rice or with naan bread. Garnish with fresh cilantro leaves and serve immediately.