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Creamy Coconut Shrimp Curry

Creamy Coconut Shrimp Curry: A Cozy Comfort Food Delight

Experience the rich flavors of Creamy Coconut Shrimp Curry, a quick and customizable dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 lb Shrimp, peeled and deveined Substitute with chicken, tofu, or veggies if desired.
  • 2 tbsp Low Sodium Soy Sauce Tamari works for gluten-free.
  • 2 tbsp Thai Red Curry Paste Can be substituted with green curry paste.
  • 1 can Coconut Milk Full-fat preferred for richness.
  • 3 cloves Garlic, minced Fresh garlic for best flavor.
  • 1 tbsp Fresh Ginger, grated Enhances spice complexity.
  • 1 tbsp Brown Sugar Can substitute with honey or maple syrup.
  • 1 tbsp Fish Sauce Omit for vegetarian; add extra soy sauce.
  • 2 tbsp Lime Juice Brightens flavor.
  • 1 cup Bell Pepper, sliced Substitutable with other veggies.
  • 1 medium Shallot, diced Can use onion as an alternative.
  • 1 tbsp Vegetable Oil Olive oil is a substitute.
  • 1 tbsp Unsalted Butter
  • 1/2 tsp Red Pepper Flakes Adjust for spice preference.
  • 1/4 tsp Turmeric
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1/4 tsp White Pepper
  • 1 tbsp Sriracha Optional for extra heat.
  • 1/4 cup Thai Basil or Cilantro For garnish.
For Garnish (Optional)
  • 1/4 cup Fried Onions
  • 1 whole Chili Pepper, sliced
  • 2 stalks Scallions, sliced

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a bowl, combine the peeled and deveined shrimp with low sodium soy sauce and your chosen seasonings. Allow the shrimp to marinate for 10 minutes.
  2. While the shrimp is marinating, prepare the vegetables by grating ginger, mincing garlic, dicing shallots, and slicing bell pepper into thin strips.
  3. Heat a large skillet over medium-high heat and add vegetable oil and unsalted butter. Add the marinated shrimp and sear for about 1 minute per side until pink and opaque.
  4. In the same skillet, add sliced bell pepper and sauté until tender, about 5 minutes.
  5. Stir in the minced garlic, grated ginger, and diced shallots. Cook for about 2 minutes, stirring continuously.
  6. Pour in chicken broth to deglaze the pan, scraping the bits stuck at the bottom. Allow to simmer for about 2 minutes.
  7. Mix in the Thai red curry paste, brown sugar, and any additional seasonings. Cook for 1 minute, stirring well.
  8. Add coconut milk to the skillet and bring to a gentle boil. Reduce heat and let simmer until sauce thickens, about 5 minutes.
  9. Stir in fresh lime juice and sriracha (if using). Return the shrimp to the skillet and simmer for an additional minute.
  10. Garnish with fresh herbs and serve over jasmine rice or preferred accompaniments.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For optimal flavor, use fresh ingredients, control spice levels, and ensure proper cooking techniques.

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