Creamy Coconut Curry Shrimp

Indulge in this rich and aromatic creamy coconut curry shrimp, featuring succulent shrimp bathed in a vibrant, spice-infused coconut milk sauce. It’s a comforting and exotic dish that's surprisingly quick to prepare.

Creamy Coconut Curry Shrimp
  • Prep time: 12 minutes
  • Cook time: 11 minutes
  • Total time: 23 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: Mediterranean

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/2 cup chicken or vegetable broth
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro, for garnish
  • Cooked rice, for serving

Instructions

  1. Pat the peeled and deveined shrimp dry with paper towels. Season lightly with salt and pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
  3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Add the red curry paste to the skillet and cook, stirring constantly, for 1 minute to toast the spices.
  5. Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer. Add the sliced red bell pepper, fish sauce, and brown sugar.
  6. Reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Add the shrimp to the simmering sauce and cook for 3-5 minutes, or until the shrimp are pink and opaque.
  8. Remove from heat, stir in the fresh lime juice, and taste, adjusting seasonings if necessary.
  9. Garnish with fresh cilantro and serve immediately over cooked rice.

Tips

  • Use full-fat coconut milk for the creamiest and most flavorful curry sauce.
  • Do not overcook the shrimp; they cook quickly and become rubbery if left in the heat too long.
  • Adjust the amount of red curry paste to your spice preference; start with less and add more for increased heat.

Frequently Asked Questions

Can I use light coconut milk instead of full-fat?

While you can, full-fat coconut milk provides a richer flavor and creamier texture that is characteristic of a good curry. Light coconut milk will result in a thinner sauce.

What other vegetables can I add to this curry?

Feel free to add spinach, snap peas, or broccoli florets. Add heartier vegetables like broccoli when you add the bell pepper to ensure they cook through.

How can I make this dish vegetarian?

Substitute the shrimp with firm tofu or chickpeas, and use vegetable broth instead of chicken broth. Adjust cooking times accordingly for the protein substitute.