Coconut Shrimp Curry

Ingredients

• 300 g shrimp (Peeled and deveined; pat dry before seasoning.)
• 3 cloves garlic (Minced.)
• 54 g onion (Finely diced.)
• 1 tsp fresh ginger (Minced.)
• 0.25 tsp salt (For seasoning the shrimp.)
• 0.25 tsp black pepper (For seasoning the shrimp.)
• 0.5 tsp smoked paprika (For seasoning the shrimp.)
• 1 tbsp brown sugar
• 2 tbsp red curry paste
• 400 ml coconut milk (One 400 ml can; full-fat coconut milk is assumed.)
• 0.5 cup chicken broth
• 1 serrano chili (Finely sliced.)
• 8 g fresh cilantro (Chopped; reserve extra for garnish if desired.)
• lime juice (A squeeze, to taste; serve with lime wedges if desired.)
• 2 tbsp oil (Use for seasoning and cooking the shrimp; add more to the pan if needed.)

Steps

1. 1

   Pat the peeled and deveined shrimp dry with paper towels. Season them evenly with the salt, black pepper, and smoked paprika, then coat with the oil.

2. 2

   Heat a large skillet over medium-high heat. Add the seasoned shrimp in an even layer and cook for 3–4 minutes total, flipping halfway through, until opaque and just cooked through.

3. 3

   Transfer the cooked shrimp to a plate and set aside. Avoid overcooking, since the shrimp will return to the sauce later.

4. 4

   Reduce the heat to medium-low. If the skillet looks dry, add a little more oil. Add the diced onion, minced ginger, and minced garlic.

5. 5

   Sauté the onion, ginger, and garlic for 2–3 minutes, stirring frequently, until the onion softens and the aromatics smell fragrant without browning heavily.

6. 6

   Add the red curry paste and brown sugar. Stir constantly for about 30 seconds so the paste becomes fragrant and coats the aromatics.

7. 7

   Pour in the coconut milk and chicken broth, stirring and scraping the bottom of the skillet to incorporate the flavorful browned bits.

8. 8

   Bring the sauce to a gentle simmer over medium-low heat. Cook for 5–10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

9. 9

   Stir in the sliced serrano chili, chopped cilantro, and a squeeze of lime juice. Taste and adjust the lime juice or seasoning if needed.

10. 10

    Return the shrimp and any accumulated juices to the skillet. Simmer for 1–2 minutes, just until the shrimp are heated through.

11. 11

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

Notes

The source recommends serving the curry over steamed rice but does not specify a rice quantity. Add extra oil to the skillet only if needed after cooking the shrimp. Return the shrimp to the sauce briefly at the end to prevent overcooking.

Nutrition per serving

• main
• dinner
• quick meal
• seafood
• curry
• stovetop
• gluten-free
• dairy-free