Seafood & Catch · Free
Coconut Curry Shrimp
Tender shrimp simmered in a fragrant coconut curry sauce with ginger, garlic, and lime. Rich, cozy, and ready in about half an hour over rice.
****+
Prep 15 min · Cook 20 min
Method
Pat the shrimp dry and season them lightly with salt while you prepare the aromatics.
Heat the oil in a large skillet over medium heat, then add the onion and cook for 4 to 5 minutes until soft and translucent.
Stir in the garlic and ginger and cook for 1 minute until fragrant, being careful not to let them scorch.
Add the red curry paste and stir it around the pan for 1 to 2 minutes to bloom the spices and deepen the flavor.
Pour in the coconut milk, fish sauce, and brown sugar, then stir to form a smooth sauce and bring it to a gentle simmer.
Add the sliced bell pepper and simmer for 5 minutes until it begins to soften and the sauce thickens slightly.
Add the shrimp to the simmering sauce in a single layer and cook for 3 to 4 minutes, stirring gently.
Watch the shrimp closely and remove the pan from the heat as soon as they turn pink, curl into a loose C, and are opaque throughout.
Overcooked shrimp turn tough, so err on the side of pulling them early since they keep cooking in the hot sauce.
Stir in the lime juice and taste, adjusting with a little more fish sauce for salt or lime for brightness.
Sprinkle with cilantro and serve over jasmine rice.
Chef's tips
- Use full-fat coconut milk for the richest, creamiest sauce; light versions turn out thin and watery.
- Bloom the curry paste in the oil before adding liquid to unlock its full flavor.
- The shrimp need only a few minutes, so have your rice ready before you add them to the pan.
Cooking times vary by equipment -- cook to temperature and to taste.
