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Red Curry Coconut Shrimp Stew Recipe

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4.3 from 26 reviews

This Red Curry Coconut Shrimp Stew is a flavorful Thai-inspired dish that combines tender shrimp, fresh vegetables, and aromatic spices in a creamy coconut milk broth. Served with fragrant jasmine rice, it makes a comforting and vibrant meal perfect for any night of the week.

Ingredients

For the Stew:

  • 2 tablespoons coconut oil
  • 1 large shallot or small onion, chopped fine
  • 3 green onions, chopped fine (save scallions for garnish)
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger (about a 2-inch knob)
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons red curry paste (Thai Kitchen), to taste
  • 2 cups chicken broth or fish stock
  • 15 ounces coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce or more, to taste
  • 2 teaspoons coconut palm sugar or honey
  • 1 tablespoon microplaned lemongrass or minced fine
  • 1 small bell pepper or poblano pepper, coarsely chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 large carrot, peeled and thinly sliced
  • 1 head baby bok choy, coarsely chopped
  • 1 cup chopped cauliflower
  • 1 pound shrimp, peeled, deveined, and tails removed
  • 1 large lime, cut into 8 wedges
  • Chopped basil and scallions, to garnish

For the Rice:

  • 1 cup jasmine or basmati rice
  • 1 3/4 cups water
  • 2 tablespoons butter
  • 1/2 teaspoon salt

Instructions

  1. Prepare the rice: Soak the rice in water for 10 minutes. Drain using a mesh strainer and rinse with cold water until the water runs clear. Combine rice, water, butter, and salt in a saucepan with a tight-fitting lid. Stir together and bring to a boil over high heat. Reduce heat to low+ and cover the pan. Simmer for 20 minutes. After 20 minutes, increase heat to high for 10 seconds, then remove from heat and let the rice sit covered for 10 minutes.
  2. Sauté aromatics: In a sauté pan over medium-high heat, melt coconut oil to cover the bottom. Add shallots and chopped green onions and cook for 6-8 minutes until translucent and slightly browned at the edges. Add minced garlic and ginger and sauté for 2 more minutes.
  3. Add seasonings and curry paste: Sprinkle in sea salt and freshly ground pepper, then stir in red curry paste. Cook for about 1 minute until fragrant, adding more curry paste if desired for extra spice.
  4. Simmer broth: Pour in chicken broth (or fish stock), coconut milk, soy sauce, fish sauce, coconut palm sugar, and lemongrass. Stir to combine and bring to a low boil. Let simmer for 5 minutes to thicken slightly.
  5. Add vegetables: Add bell pepper, cremini mushrooms, carrot, baby bok choy, and cauliflower to the broth. Bring back to a boil, then reduce to a simmer and cook for 5 minutes until vegetables are tender.
  6. Cook the shrimp: Add peeled and deveined shrimp to the stew. Simmer for 5 minutes or until shrimp turn pink and are cooked through. Taste the stew and adjust seasoning with salt, sweetness, or spice as needed.
  7. Serve: Spoon the stew into shallow bowls over cooked jasmine rice. Garnish with chopped basil, scallions, and a lime wedge to squeeze over the top for freshness.

Notes

  • To prep lemongrass easily, freeze it first and then use a microplane grater to mince finely for best flavor extraction.
  • Save time by purchasing peeled and deveined shrimp and pre-chopped vegetables when available.
  • For a vegan or vegetarian version, substitute vegetable stock and omit the shrimp.
  • To make it gluten-free, use tamari instead of soy sauce and gluten-free fish sauce brands like Golden Boy or Red Boat.

Find it online: https://flavorspath.com/red-curry-coconut-shrimp-stew-recipe/