Aromatic Coconut Shrimp Curry
I wonder why we didn't make this sooner. It's so delicious, and we will make it more often from now on. These are the top reasons why we adore it.
- creamy and aromatic curry made in minutes
- one-pan recipe
- make it from scratch in less than 30 minutes
- perfect weeknight dinner recipe
- beginner-friendly
Essential ingredients
For this Shrimp Curry, we will need a couple of delicious ingredients. Besides curry powder and red curry paste, we will also need shrimp, veggies, and coconut milk. Here's a little more information about the ingredients.
Ghee - we love using clarified butter or Ghee in this recipe. Optionally use butter or oil.
Vegetables - we will find colorful vegetables in this recipe. We added onion, spring onion, red pepper, yellow pepper, and ginger.
Curry paste - Use your favorite Thai red curry paste.
Curry powder - use your favorite curry powder. It should contain turmeric, coriander, cumin, mustard, and Fenugreek.
Coconut milk - creates a beautiful creaminess and gives a lovely aroma.
Shrimp - feel free to use fresh or frozen shrimp. Thaw if frozen.
What to serve with Coconut Shrimp Curry
Feel free to serve this Coconut Shrimp Curry with freshly squeezed lime and some chopped coriander or parsley for freshness. For a side, pick one of these:
- cooked basmati rice
- skillet flatbread
- Spelt Yogurt Flatbread
- Lepinja (Balkan flatbread
Storing
You can store this Thai Shrimp Curry in the fridge.
Place any leftovers in an airtight container and keep it chilled for up to a day in the fridge. Before serving, transfer it to a pot and reheat on a stove.
How to make Coconut Shrimp Curry at home (video)
Check this quick video to master this Coconut Shrimp Curry recipe at home.
Next, try these curry recipes
METHOD
-
veggies
Place a large pan over medium heat. Add ghee (or butter, oil). Dice the onion and cut the peppers into cubes. Add the vegetables to the pan and sauté for 3 - 4 minutes. Add the diced garlic, ginger, curry paste, curry powder, and tomato paste. Cook for another 2 - 3 minutes.
-
add the shrimp
Add the coconut milk and water. Bring to a boil, then simmer for 5 minutes for the sauce to thicken. Cut the scallions (spring onions) into 3 cm (1-inch) slices and add to the curry. Add the shrimp and simmer for another 3 - 4 minutes. Season. to taste with salt and pepper. Remove from the heat and stir in the freshly squeezed lime juice.
-
serve
Divide the Coconut Shrimp Curry between four plates. Serve with chopped coriander, Spelt Yogurt Flatbread, and basmati rice.
