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30-Minute Shrimp in Coconut Curry Sauce Recipe

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4.1 from 78 reviews

A vibrant and creamy 30-minute shrimp curry made with coconut milk, fragrant spices, and fresh herbs. This quick and easy dish is packed with flavor, featuring tender shrimp poached in a luscious red curry coconut sauce, garnished with fresh basil, lime, and optional crunchy peanuts. Perfect served over white rice for a satisfying weeknight meal.

Ingredients

Shrimp Curry Sauce

  • 2 Tbsp light neutral oil (such as grapeseed, coconut oil, 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 (divided)
  • 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 (optional)
  • 2 tsp fish sauce
  • 2 tsp granulated sugar
  • 1 tsp turmeric
  • 1 lb medium raw shrimp, peeled and deveined
  • 2 limes (1 juiced, plus 1 more 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. When hot, add 3 thinly sliced scallions, 2 cloves minced garlic, and 2 tsp ginger paste. Stir until very fragrant, about 1 minute, then add thinly sliced onion and red bell pepper. Cook, stirring occasionally for 4-5 minutes, until vegetables are still crisp. Season with ½ tsp Kosher salt.
  2. Add the liquid: Pour in 2 (13.5 oz) cans of coconut milk and ¼ cup red curry paste, stirring until the paste dissolves completely. Add ⅓ cup whole basil leaves, 2 Kaffir lime leaves (if using), 2 tsp fish sauce, 2 tsp granulated sugar, and 1 tsp turmeric. Mix thoroughly to combine all flavors.
  3. Poach the shrimp: Place the peeled and deveined shrimp into the skillet. Reduce heat to medium and cover the pan. Cook until shrimp turn opaque and are cooked through, approximately 5 minutes. Stir in the juice of 1 lime, then taste the sauce and adjust seasoning if needed by adding a splash of low-sodium soy sauce for extra saltiness.
  4. Garnish and serve: Serve the shrimp curry over white rice. Garnish each serving with chopped peanuts, fresh cilantro, basil leaves, and thinly sliced Thai chilis. Offer lime wedges on the side for extra brightness.

Notes

  • Nutrition facts do not include white rice or garnishes.
  • Leftovers should be enjoyed within 3-5 days.
  • Freezing leftovers is not recommended as the texture of cooked, frozen, then thawed shrimp becomes undesirable.
  • Shrimp size affects cooking time; medium shrimp are recommended for quick cooking and ease of eating without cutting.
  • If you can’t find Kaffir lime leaves, it is fine to omit them.

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