Description
This Coconut Curry Shrimp is a tropical delight that combines tender shrimp with a rich, creamy coconut milk curry sauce. Packed with bold flavors from spices like turmeric, ginger, and garlic, this dish is perfect over rice or with naan for a flavorful, comforting meal.
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp olive oil
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1-inch piece fresh ginger (grated)
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp chili flakes (optional)
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- ½ tsp salt
- Fresh cilantro (for garnish)
- Cooked rice (for serving)
Instructions
- Cook the aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Add curry paste and spices: Stir in the red curry paste, turmeric, cumin, and chili flakes (if using), and cook for 1-2 minutes to release the flavors.
- Add coconut milk and simmer: Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine, and let the mixture simmer for 5-7 minutes to thicken slightly.
- Cook the shrimp: Add the shrimp to the skillet and cook for 3-4 minutes until they are pink and cooked through.
- Serve: Remove from heat and garnish with fresh cilantro. Serve over cooked rice or with naan bread.
Notes
- You can adjust the spice level by adding more or less chili flakes or curry paste.
- For a richer flavor, use full-fat coconut milk.
- Add vegetables like bell peppers, spinach, or peas for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes