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30-Minute Shrimp in Coconut Curry Sauce Recipe

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3.9 from 33 reviews

A vibrant and creamy 30-minute shrimp curry made with coconut milk, red curry paste, and aromatic herbs, delivering a rich and flavorful dish that’s perfect served over rice with fresh garnishes.

Ingredients

Base Ingredients

  • 2 Tbsp light neutral oil (grapeseed, coconut, canola, avocado, or vegetable oil)
  • 3 scallions, thinly sliced (about ½ cup)
  • 2 cloves garlic, finely chopped
  • 2 tsp ginger paste or 1-inch ginger root, peeled and grated
  • 1 white onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 tsp Kosher salt

Curry Sauce

  • 2 (13.5 oz) cans coconut milk
  • ¼ cup red curry paste
  • ⅓ cup packed whole basil leaves, plus more for serving
  • 2 Kaffir lime leaves
  • 2 tsp fish sauce
  • 2 tsp granulated sugar
  • 1 tsp turmeric

Shrimp and Additional Flavoring

  • 1 lb medium shrimp, raw, peeled, and deveined
  • 2 limes (1 juiced, plus 1 cut into wedges for serving)
  • 2 tsp low-sodium soy sauce

To Serve

  • White rice
  • Chopped peanuts
  • Fresh cilantro
  • Thinly sliced Thai chilis

Instructions

  1. Sauté the veggies: Heat 2 Tbsp light neutral oil in a skillet over medium-high heat. Add 3 thinly sliced scallions, 2 cloves minced garlic, and 2 tsp ginger paste. Stir continuously until fragrant, about 1 minute. Add thinly sliced onion and red bell pepper and cook with occasional stirring for 4-5 minutes, keeping vegetables crisp. Season with ½ tsp Kosher salt.
  2. Add the liquid: Pour in 2 cans (13.5 oz each) of coconut milk and ¼ cup red curry paste. Stir until the curry paste dissolves completely. Add ⅓ cup whole basil leaves, 2 Kaffir lime leaves, 2 tsp fish sauce, 2 tsp granulated sugar, and 1 tsp turmeric. Mix thoroughly to combine all the flavors.
  3. Poach the shrimp: Place raw shrimp into the skillet and reduce heat to medium. Cover and cook until shrimp turn opaque and are fully cooked through, approximately 5 minutes. Stir in the juice of 1 lime. Taste the sauce and adjust seasoning if necessary, adding a splash of soy sauce for more saltiness if desired.
  4. Garnish, then serve: Serve the shrimp curry hot over cooked white rice. Garnish with chopped peanuts, fresh cilantro, extra basil leaves, and thinly sliced Thai chilis. Provide lime wedges on the side for added citrus flavor.

Notes

  • Nutrition facts do not include white rice or garnishes.
  • Leftovers should be enjoyed within 3-5 days.
  • Freezing leftovers is not recommended as it negatively affects shrimp texture.
  • Shrimp size impacts cooking time; medium shrimp are preferred for quick cooking and ease of eating without cutting.
  • If Kaffir lime leaves are unavailable, they can be omitted without significantly affecting flavor.

Find it online: https://flavorspath.com/30-minute-shrimp-in-coconut-curry-sauce-recipe-2/