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To make a tasty coconut shrimp curry, gather these items: - 1 pound large shrimp, peeled and deveined - 1 tablespoon coconut oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon red curry paste - 1 can (14 oz) coconut milk - 1 cup vegetable broth - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 1 tablespoon brown sugar - 1 cup bell peppers (red, yellow, green), sliced - 1 cup baby spinach - Fresh cilantro for garnish - Lime wedges for serving - Salt to taste You can switch some ingredients if you need to. For example, use chicken or tofu instead of shrimp. If you want a milder curry, skip the red curry paste. You can replace fish sauce with soy sauce for a vegetarian dish. For the broth, vegetable broth works well, but chicken broth is an option too. If you do not have fresh ginger, use ground ginger. It won’t taste the same, but it still adds flavor. Using fresh ingredients gives the best flavor. Fresh shrimp tastes better than frozen. Fresh ginger has a nice zing compared to dried. Canned coconut milk is easy and quick, so it’s a great choice if you’re short on time. Canned bell peppers don’t work as well as fresh ones. They lose their crunch and bright color. In this recipe, fresh herbs like cilantro make a big impact. Don't skip these. They add flavor and visual appeal. Always try to use fresh for the best results! {{ingredient_image_1}} 1. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. 2. Add the chopped onion. Sauté until it’s soft, about 5 minutes. 3. Add 3 cloves of minced garlic and 1 tablespoon of grated ginger. Cook for 1-2 minutes. 4. Mix in 1 tablespoon of red curry paste. Stir for about 1 minute to boost the flavor. 5. Pour in 1 can of coconut milk and 1 cup of vegetable broth. Stir well to mix. 6. Add 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Bring to a gentle simmer. 7. Turn the heat to low. Let the curry simmer for about 10 minutes to let the flavors blend. 8. Add 1 cup of sliced bell peppers. Cook for 5 minutes until they are tender but still crisp. 9. Finally, stir in 1 pound of shrimp and 1 cup of baby spinach. Cook until the shrimp is pink, about 4-5 minutes. 10. Taste and add salt if needed. Remove from heat. - Step 1: 2 minutes - Step 2: 5 minutes - Step 3: 2 minutes - Step 4: 1 minute - Step 5: 2 minutes - Step 6: 1 minute - Step 7: 10 minutes - Step 8: 5 minutes - Step 9: 5 minutes - Step 10: 1 minute You can visualize each step to make cooking easier: 1. Picture the oil melting in the skillet. 2. See the onions turning from white to a soft golden color. 3. Imagine the aroma of garlic and ginger filling your kitchen. 4. Watch the vibrant red curry paste blend with the onions. 5. Visualize the creamy texture of coconut milk mixing with broth. 6. Picture the bubbling curry as it simmers. 7. See the bright colors of the peppers as they cook. 8. Imagine the shrimp turning pink and curling as they cook. Each step builds flavor and color. Enjoy the process! When making coconut shrimp curry, some common mistakes can ruin your dish. First, don't overcook the shrimp. They should turn pink and opaque in just 4-5 minutes. If you cook them longer, they can become tough. Second, avoid using too much salt at once. Taste as you go to find the right balance. Lastly, don’t skip the ginger and garlic. These add a lot of flavor, so always use fresh when possible. To boost the flavor of your curry, try these tips. Add a squeeze of lime juice right before serving. This brightens the dish. You can also mix in some fresh herbs like basil or mint for an extra layer of taste. If you want more heat, add sliced fresh chili peppers. A dash of coconut sugar can also enhance sweetness and balance the dish. For a complete meal, serve your coconut shrimp curry with steamed jasmine rice. The rice soaks up the rich sauce nicely. You can also add a side of naan bread for dipping. Garnish your dish with fresh cilantro and lime wedges. This adds color and freshness to the plate. Don’t forget to serve it in a nice bowl to show off those beautiful colors! Pro Tips Fresh Ingredients: Use fresh shrimp for the best flavor and texture in your coconut shrimp curry. Adjust Spice Level: Customize the heat by adding more or less red curry paste according to your preference. Vegetable Variations: Feel free to add other vegetables like zucchini or snap peas for added color and nutrition. Leftovers Delight: This dish tastes even better the next day, making it perfect for meal prep or leftovers! {{image_2}} You can easily make coconut shrimp curry vegetarian or vegan. Simply replace shrimp with tofu or chickpeas. Use vegetable broth and soy sauce for a rich flavor. The coconut milk keeps it creamy and delicious. You can also add more veggies, like zucchini or carrots. This makes the dish colorful and healthy. Spices can change the taste of your curry. Try adding cumin or coriander for a warm flavor. For heat, use chili powder or red pepper flakes. If you want a fresh taste, add lime juice or zest. You can also mix in fresh herbs like basil or mint. These small changes make a big difference. You can switch shrimp for other proteins too. Chicken or fish works well in this dish. If you prefer seafood, try scallops or crab. Each option brings its own flavor. Just cook them until they are tender. This way, you can enjoy coconut curry in many tasty forms. To store leftovers, let the curry cool down first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you can track how fresh it is. When you are ready to eat, take the curry out of the fridge. You can reheat it on the stove or in the microwave. If using the stove, warm it over low heat. Stir it often to prevent sticking. If using the microwave, heat it in short bursts. Check every minute and stir. This helps it heat evenly. If you want to freeze the curry, use a freezer-safe container. Leave some space at the top, as liquids expand when frozen. The curry can last up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat it as mentioned before. Enjoy your tasty coconut shrimp curry later! Coconut shrimp curry is a rich and creamy dish. It features shrimp cooked in coconut milk. The dish has bold flavors from garlic, ginger, and red curry paste. You can add vegetables like bell peppers and spinach for color and nutrition. This curry is both comforting and vibrant, making it a favorite in many homes. Yes, you can make coconut shrimp curry ahead of time. Cook the curry and let it cool. Store it in an airtight container in the fridge. It will stay fresh for up to three days. When ready to eat, reheat on the stove. Just be careful not to overcook the shrimp again. Coconut shrimp curry pairs well with steamed jasmine rice. The rice soaks up the sauce nicely. You can also serve it with naan bread for a fun twist. A fresh salad or steamed veggies can add lightness to your meal. Don't forget to garnish with cilantro and lime for extra flavor! We explored coconut shrimp curry, covering ingredients, cooking steps, and storage tips. You learned about ingredient swaps and techniques to boost flavor. I shared common mistakes to avoid for the best results. Enjoy experimenting with variations like vegetarian options and different spices. Remember, storing and reheating properly keeps your dish tasting great. With these tips, you're ready to make a mouth-watering meal everyone will love. Enjoy your cooking journey!

Coconut Shrimp Curry

A flavorful and creamy coconut shrimp curry with vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon brown sugar
  • 1 cup bell peppers (red, yellow, green), sliced
  • 1 cup baby spinach
  • to taste salt
  • fresh cilantro for garnish
  • lime wedges for serving

Instructions
 

  • In a large skillet, heat the coconut oil over medium heat.
  • Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the red curry paste to the skillet and cook, stirring constantly, for about 1 minute to enhance its flavor.
  • Pour in the coconut milk and vegetable broth, stirring to combine all the ingredients.
  • Add the fish sauce and brown sugar, and bring the mixture to a gentle simmer.
  • Reduce the heat to low and let the curry sauce simmer for about 10 minutes, allowing the flavors to meld.
  • Add the sliced bell peppers and cook for another 5 minutes until they are tender but still crisp.
  • Finally, add the shrimp and baby spinach to the skillet. Cook until the shrimp are pink and opaque, approximately 4-5 minutes.
  • Season with salt to taste and remove from heat.

Notes

Serve with steamed jasmine rice for a complete meal.
Keyword coconut, curry, quick meal, shrimp