Creamy Thai Coconut Shrimp Curry
Creamy Thai Coconut Shrimp Curry
Ingredients
For the Curry
- 1 1/2 pounds large shrimp, peeled and deveined, tails on or off
- 1 tablespoon coconut oil
- 1/2 red onion, medium, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, 13.5 ounce
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar, packed
- 1 lime, juiced
- 1 red bell pepper, sliced into thin strips
- 3 cups baby spinach
For Garnish and Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 cups cooked jasmine rice, for serving
Instructions
- 1
Heat coconut oil in a large skillet or Dutch oven over medium heat. Add sliced red onion and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 2
Add minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the red curry paste and cook for another 1-2 minutes, stirring constantly, to toast the paste and deepen its flavor.
⏱️ 2 min
- 4
Pour in the coconut milk and chicken broth. Stir well to combine and bring the mixture to a gentle simmer. Add the fish sauce and brown sugar, stirring until the sugar is dissolved.
⏱️ 5 min
- 5
Add the sliced red bell pepper to the simmering curry. Cook for 3-4 minutes, until the pepper is slightly tender-crisp.
⏱️ 4 min
- 6
Add the shrimp to the curry. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Be careful not to overcook them.
⏱️ 5 min
- 7
Remove the skillet from the heat. Stir in the fresh lime juice and baby spinach. The residual heat will wilt the spinach quickly.
⏱️ 2 min
- 8
Taste and adjust seasonings if necessary. Serve immediately over cooked jasmine rice, garnished with fresh chopped cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Thai Coconut Shrimp Curry
For the Curry
- 1 1/2 pounds large shrimp, peeled and deveined, tails on or off
- 1 tablespoon coconut oil
- 1/2 red onion, medium, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, 13.5 ounce
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar, packed
- 1 lime, juiced
- 1 red bell pepper, sliced into thin strips
- 3 cups baby spinach
For Garnish and Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 cups cooked jasmine rice, for serving
Instructions
- 1
Heat coconut oil in a large skillet or Dutch oven over medium heat. Add sliced red onion and cook until softened, about 3-5 minutes.
⏱️ 5 min - 2
Add minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the red curry paste and cook for another 1-2 minutes, stirring constantly, to toast the paste and deepen its flavor.
⏱️ 2 min - 4
Pour in the coconut milk and chicken broth. Stir well to combine and bring the mixture to a gentle simmer. Add the fish sauce and brown sugar, stirring until the sugar is dissolved.
⏱️ 5 min - 5
Add the sliced red bell pepper to the simmering curry. Cook for 3-4 minutes, until the pepper is slightly tender-crisp.
⏱️ 4 min - 6
Add the shrimp to the curry. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Be careful not to overcook them.
⏱️ 5 min - 7
Remove the skillet from the heat. Stir in the fresh lime juice and baby spinach. The residual heat will wilt the spinach quickly.
⏱️ 2 min - 8
Taste and adjust seasonings if necessary. Serve immediately over cooked jasmine rice, garnished with fresh chopped cilantro.
⏱️ 1 min