Coconut Shrimp Curry

Ingredients

• 300 g shrimp (peeled and deveined)
• 3 cloves garlic (minced, about 7g)
• 54 g onion (finely diced, about 1/2 small onion)
• 1 tsp ginger (minced)
• 0.25 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp smoked paprika
• 1 tbsp brown sugar
• 2 tbsp red curry paste
• 400 ml coconut milk (1 can)
• 0.5 cup chicken broth
• 1 serrano chili (finely sliced)
• 8 g fresh cilantro (chopped, a small bunch)
• lime juice (one squeeze)
• 2 tbsp oil (divided use)

Steps

1. 1

   Pat the shrimp dry with paper towels. In a bowl, season the shrimp with salt, black pepper, smoked paprika, and a portion of the oil.

2. 2

   Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 3–4 minutes, flipping halfway through, until they are just cooked through and pink. Remove the shrimp from the pan and set aside.

3. 3

   Turn the heat down to medium-low. In the same pan, add more oil if needed, then add the diced onion, minced ginger, and minced garlic. Sauté for 2-3 minutes until the vegetables are softened and fragrant.

4. 4

   Stir in the red curry paste and brown sugar. Cook for about 30 seconds, stirring constantly to bloom the spices without burning them.

5. 5

   Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer and cook for 5–10 minutes, allowing the flavors to meld and the sauce to slightly thicken.

6. 6

   Stir in the sliced serrano chili, chopped cilantro, and a squeeze of lime juice. Return the cooked shrimp to the pan and simmer for 1–2 minutes, just until the shrimp are heated through.

7. 7

   Serve the curry hot over steamed rice. Garnish with extra cilantro and lime wedges if desired.

Notes

For a milder curry, remove the seeds from the serrano chili or omit it entirely. Ensure you use full-fat coconut milk for the creamiest texture.

Nutrition per serving

• shrimp
• curry
• dinner
• easy meals
• seafood
• Thai-inspired
• coconut milk
• main course