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Place 2 pounds of raw shrimp, peeled and deveined, into a large bowl. Season the shrimp with 3/4 teaspoon kosher salt, 3/4 teaspoon paprika, and 1/2 teaspoon black pepper. Mix thoroughly to ensure all shrimp are coated. Refrigerate the seasoned shrimp while preparing the curry.

Heat a large pot or Dutch oven over medium heat. Add 3/4 tablespoon beef tallow and 3/4 tablespoon coconut oil to the pot.

Add 1 large thinly sliced onion to the pot and cook for 10–12 minutes until soft and lightly golden.

Add 4 cloves of minced garlic, 1/2 tablespoon of finely grated fresh turmeric, and 1 1/4 tablespoons of grated fresh ginger to the pot with the onions. Cook for 30–45 seconds, stirring constantly.

Add 1 1/2 tablespoons of medium-heat red curry paste to the mixture. Cook for 1–2 minutes, stirring, until fragrant.

Pour in 1 1/2 cans (13.5 oz each) of full-fat coconut milk and 3/4 cup of seafood stock (or chicken stock).

Add 3/4 tablespoon of fish sauce (or soy sauce) and 3/4 tablespoon of brown sugar or palm sugar to the sauce. Give it a good mix.

Bring the sauce to a gentle simmer and cook for 10 minutes until it has slightly thickened.

Add 1 sliced bell pepper and 3/4 cup of snap peas (or green beans) to the simmering sauce. Simmer for 4–5 minutes until the vegetables are just tender.

Add the seasoned shrimp to the pot. Cook for 3–4 minutes, just until the shrimp turn pink and opaque. Turn off the heat immediately.

Serve the creamy coconut shrimp curry over jasmine rice (optional).

Finish the dish by topping it off with a large handful of freshly chopped cilantro and a squeeze of lime juice. Adjust seasoning with salt to taste if needed. Chili oil or fresh chilies can be added as an optional garnish.


Place 2 pounds of raw shrimp, peeled and deveined, into a large bowl. Season the shrimp with 3/4 teaspoon kosher salt, 3/4 teaspoon paprika, and 1/2 teaspoon black pepper. Mix thoroughly to ensure all shrimp are coated. Refrigerate the seasoned shrimp while preparing the curry.

Heat a large pot or Dutch oven over medium heat. Add 3/4 tablespoon beef tallow and 3/4 tablespoon coconut oil to the pot.

Add 1 large thinly sliced onion to the pot and cook for 10–12 minutes until soft and lightly golden.

Add 4 cloves of minced garlic, 1/2 tablespoon of finely grated fresh turmeric, and 1 1/4 tablespoons of grated fresh ginger to the pot with the onions. Cook for 30–45 seconds, stirring constantly.

Add 1 1/2 tablespoons of medium-heat red curry paste to the mixture. Cook for 1–2 minutes, stirring, until fragrant.

Pour in 1 1/2 cans (13.5 oz each) of full-fat coconut milk and 3/4 cup of seafood stock (or chicken stock).

Add 3/4 tablespoon of fish sauce (or soy sauce) and 3/4 tablespoon of brown sugar or palm sugar to the sauce. Give it a good mix.

Bring the sauce to a gentle simmer and cook for 10 minutes until it has slightly thickened.

Add 1 sliced bell pepper and 3/4 cup of snap peas (or green beans) to the simmering sauce. Simmer for 4–5 minutes until the vegetables are just tender.

Add the seasoned shrimp to the pot. Cook for 3–4 minutes, just until the shrimp turn pink and opaque. Turn off the heat immediately.

Serve the creamy coconut shrimp curry over jasmine rice (optional).

Finish the dish by topping it off with a large handful of freshly chopped cilantro and a squeeze of lime juice. Adjust seasoning with salt to taste if needed. Chili oil or fresh chilies can be added as an optional garnish.
