Creamy Coconut Shrimp Curry
Creamy Coconut Shrimp Curry
Ingredients
For the Shrimp
- 2 pounds raw shrimp, peeled and deveined (16–20 count)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon paprika
- 1/2 teaspoon black pepper
For the Curry Base
- 3/4 tablespoon beef tallow
- 3/4 tablespoon coconut oil
- 1 onion, large, thinly sliced
- 4 cloves garlic, minced
- 1 1/4 tablespoons fresh ginger, grated
- 1/2 tablespoon fresh turmeric, finely grated
- 1 1/2 tablespoons red curry paste, medium heat
For the Sauce
- 1 1/2 cans full-fat coconut milk, (13.5 oz each)
- 3/4 cup seafood stock, or chicken stock
- 3/4 tablespoon fish sauce, or soy sauce
- 3/4 tablespoon brown sugar, or palm sugar
For the Vegetables
- 1 bell peppers, sliced
- 3/4 cup snap peas, or green beans
For the Finish
- salt, to taste
- chili oil, optional
- fresh chilies, optional
- 1/2 cup fresh cilantro, chopped
- lime juice, from 1/2 lime
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 1 min
- 3
Add 1 large thinly sliced onion to the pot and cook for 10–12 minutes until soft and lightly golden.
⏱️ 12 min
- 4
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.
⏱️ 1 min
- 5
Add 1 1/2 tablespoons of medium-heat red curry paste to the mixture. Cook for 1–2 minutes, stirring, until fragrant.
⏱️ 2 min
- 6
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).
⏱️ 1 min
- 7
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.
⏱️ 1 min
- 8
Bring the sauce to a gentle simmer and cook for 10 minutes until it has slightly thickened.
⏱️ 10 min
- 9
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.
⏱️ 5 min
- 10
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.
⏱️ 4 min
- 11
Serve the creamy coconut shrimp curry over jasmine rice (optional).
⏱️ 1 min
- 12
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Coconut Shrimp Curry
For the Shrimp
- 2 pounds raw shrimp, peeled and deveined (16–20 count)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon paprika
- 1/2 teaspoon black pepper
For the Curry Base
- 3/4 tablespoon beef tallow
- 3/4 tablespoon coconut oil
- 1 onion, large, thinly sliced
- 4 cloves garlic, minced
- 1 1/4 tablespoons fresh ginger, grated
- 1/2 tablespoon fresh turmeric, finely grated
- 1 1/2 tablespoons red curry paste, medium heat
For the Sauce
- 1 1/2 cans full-fat coconut milk, (13.5 oz each)
- 3/4 cup seafood stock, or chicken stock
- 3/4 tablespoon fish sauce, or soy sauce
- 3/4 tablespoon brown sugar, or palm sugar
For the Vegetables
- 1 bell peppers, sliced
- 3/4 cup snap peas, or green beans
For the Finish
- salt, to taste
- chili oil, optional
- fresh chilies, optional
- 1/2 cup fresh cilantro, chopped
- lime juice, from 1/2 lime
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 1 min - 3
Add 1 large thinly sliced onion to the pot and cook for 10–12 minutes until soft and lightly golden.
⏱️ 12 min - 4
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.
⏱️ 1 min - 5
Add 1 1/2 tablespoons of medium-heat red curry paste to the mixture. Cook for 1–2 minutes, stirring, until fragrant.
⏱️ 2 min - 6
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).
⏱️ 1 min - 7
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.
⏱️ 1 min - 8
Bring the sauce to a gentle simmer and cook for 10 minutes until it has slightly thickened.
⏱️ 10 min - 9
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.
⏱️ 5 min - 10
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.
⏱️ 4 min - 11
Serve the creamy coconut shrimp curry over jasmine rice (optional).
⏱️ 1 min - 12
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.
⏱️ 1 min