Description
This Shrimp Coconut Curry is a quick and flavorful dish featuring tender shrimp simmered in a rich coconut milk curry infused with red curry paste, garlic, ginger, and fresh lime juice. Perfectly paired with steamed white rice, this 30-minute recipe delivers a comforting and aromatic meal with vibrant Southeast Asian flavors.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- ½ teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 2 tablespoons red curry paste
- 1 red bell pepper, thinly sliced
- 1 (14.5 ounce) can coconut milk
- 1 pound large shrimp, cleaned and deveined
- 1 tablespoon fresh lime juice
- ¼ cup cilantro, chopped
- Steamed white rice, for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the thinly sliced onion and cook for 8 to 10 minutes until softened and golden brown. Stir in the minced ginger and garlic, cooking for an additional minute until very fragrant. Season with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Add Curry Paste and Vegetables: Stir in the red curry paste using a wooden spoon to coat the aromatics evenly. Add the sliced red bell pepper and sauté for 3 to 4 minutes until softened.
- Simmer Coconut Sauce: Pour in the can of coconut milk and then fill the empty can halfway with water; add this water to the pot. Bring the mixture to a gentle simmer.
- Cook Shrimp: While the sauce simmers, season the shrimp with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Add the shrimp to the simmering curry, cover the pot, and cook for 3 to 4 minutes until the shrimp turn pink and are cooked through.
- Finish and Serve: Remove the pot from heat. Stir in fresh lime juice and chopped cilantro. Serve the shrimp coconut curry hot over steamed white rice.
Notes
- For extra heat, add a pinch of red chili flakes or a sliced fresh chili when adding the curry paste.
- Use fresh lime juice for best flavor; bottled lime juice can alter the taste.
- Shrimp cooks quickly—avoid overcooking to keep them tender and juicy.
- To make this dish gluten-free, ensure the red curry paste does not contain gluten ingredients.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
