Description
A flavorful Thai-inspired Shrimp Coconut Curry that is creamy, mildly spiced, and easy to prepare. This dish combines tender shrimp with a rich coconut milk base, fragrant red curry paste, fresh ginger, and garlic, served over jasmine rice for a satisfying meal.
Ingredients
Scale
Protein
- 1 lb large shrimp, peeled and deveined
Vegetables and Herbs
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups fresh spinach or chopped kale (optional)
- Chopped cilantro for garnish
- Lime wedges for garnish
Liquids and Sauces
- 1 tablespoon olive oil or coconut oil
- 1 (14 oz) can coconut milk (full-fat for creaminess)
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
Spices and Other
- 2 tablespoons red curry paste
- 1 teaspoon brown sugar
- ½ teaspoon salt
- Cooked jasmine rice for serving
Instructions
- Heat the Oil and Cook Aromatics: In a large skillet or saucepan, heat 1 tablespoon of olive oil or coconut oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Add Red Curry Paste: Stir in 2 tablespoons of red curry paste and cook for 1 minute to release its flavors and aromas, stirring constantly to prevent burning.
- Simmer the Curry Base: Pour in the 14 oz can of coconut milk, add 1 tablespoon fish sauce (if using), 1 tablespoon lime juice, 1 teaspoon brown sugar, and ½ teaspoon salt. Stir well to combine all ingredients. Bring the curry mixture to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly and the flavors to meld.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering curry. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
- Add Greens and Finish: Stir in 2 cups of fresh spinach or chopped kale if using. Cook for an additional 1 minute until the greens are wilted and incorporated into the curry.
- Serve: Remove the skillet from heat. Garnish the shrimp coconut curry with chopped cilantro and lime wedges. Serve hot over cooked jasmine rice for a complete meal.
Notes
- Adjust the spice level by using more or less red curry paste according to your taste.
- You can substitute shrimp with chicken or tofu for a different protein option.
- Use full-fat coconut milk for a creamier curry; however, light coconut milk may be used for a lower fat version.
- Fish sauce is optional but adds depth and umami; omit for a vegetarian variation or replace with soy sauce.
- Serve with jasmine rice, basmati rice, or cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1/4 recipe (not including rice)
- Calories: 290
- Sugar: 4g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg
