Coconut Shrimp Curry Flavorful and Simple Delight

Do you crave a dish that's both tasty and simple? Coconut Shrimp Curry is your answer! This dish bursts with rich flavors and fresh ingredients. I’ll show you how to make a delightful meal using large shrimp, creamy coconut milk, and a kick of red curry paste. Whether you serve it over jasmine rice or enjoy it solo, this recipe is sure to impress. Let's dive into the details!

Ingredients

Main Ingredients

- 1 lb large shrimp, peeled and deveined

- 1 can (14 oz) coconut milk

- 1 medium onion, finely chopped

- 3 cloves garlic, minced

- 1 tablespoon fresh ginger, minced

Additional Components

- 2 tablespoons red curry paste

- 1 red bell pepper, sliced

- 1 cup fresh snow peas

- 1 tablespoon fish sauce (or soy sauce)

- 1 teaspoon brown sugar

Seasoning and Garnish

- Sea salt and freshly cracked black pepper

- Fresh cilantro leaves for garnish

- Cooked jasmine rice for serving

Gather these ingredients before you start cooking. The shrimp brings a lovely texture. Coconut milk adds creaminess and richness. The onion, garlic, and ginger form a fragrant base. Red curry paste gives the dish its warm flavor.

You can find snow peas and red bell peppers in most stores. These veggies add color and crunch. Fish sauce gives umami, but soy sauce is a good swap. Brown sugar balances the spice.

Use fresh herbs for garnish and flavor. Jasmine rice makes a great side. It soaks up the rich sauce. When you have these ingredients, you’re ready to create a delicious meal!

Step-by-Step Instructions

Preparing the Base

- Heat vegetable oil in a skillet. Start by warming two tablespoons of vegetable oil in a large skillet over medium heat. Let the oil shimmer, which takes just a minute.

- Sauté onion until softened. Add one finely chopped onion. Sauté for about three to four minutes. You want the onion to be soft and translucent.

- Add garlic and ginger to enhance flavor. Next, stir in three minced garlic cloves and one tablespoon of minced fresh ginger. Cook for one to two minutes. The aroma will be amazing!

Building the Curry

- Incorporate red curry paste and sauté. Add two tablespoons of red curry paste to the skillet. Stir it in for about two minutes. This step releases the rich flavors.

- Pour in coconut milk, fish sauce (or soy sauce), and brown sugar. Now, slowly pour in one can of coconut milk, one tablespoon of fish sauce (or soy sauce), and one teaspoon of brown sugar. Mix well until smooth.

- Simmer the mixture for flavor infusion. Bring the curry to a gentle simmer. This process helps all the flavors blend beautifully.

Adding Vegetables and Shrimp

- Add red bell pepper and snow peas and cook. Toss in one sliced red bell pepper and one cup of fresh snow peas. Cook for about five minutes. You want the veggies tender but still crisp.

- Fold in shrimp until fully cooked. Carefully add one pound of peeled and deveined shrimp. Cook for about three to four minutes. The shrimp should turn pink and opaque.

- Season with salt and pepper to taste. Finally, taste your curry. Add sea salt and freshly cracked black pepper as needed. This step brings everything together perfectly!

Tips & Tricks

Cooking Techniques

To sauté vegetables, start with a hot pan. Heat the vegetable oil until it shimmers. Add the onions first, cooking them until they are soft. This takes about 3-4 minutes. Then, add garlic and ginger. Stir these for 1-2 minutes until they smell great.

For shrimp, watch the cooking time closely. After adding shrimp, cook for 3-4 minutes. They should turn pink and opaque. Overcooking makes shrimp tough.

Flavor Enhancement

You can make this curry even tastier! Consider adding a pinch of cumin or coriander. These spices add warmth. Fresh basil or mint also brightens the dish.

Want more heat? Add some sliced red chili or a dash of cayenne pepper. Adjust the spice to your taste. Start small, and add more if you like.

Presentation Advice

To serve, spoon the curry into deep bowls. Place jasmine rice in the center. Let the sauce flow over the rice for a beautiful look.

Garnish with fresh cilantro leaves on top. This adds color and a fresh taste. You can also add lime wedges. A squeeze of lime gives a nice zesty flavor.

Variations

Dietary Adjustments

You can make this coconut shrimp curry vegan by using tofu instead of shrimp. Simply cut firm tofu into cubes. Use the same cooking method as shrimp. This keeps the dish creamy and flavorful. For those needing gluten-free options, swap fish sauce with soy sauce or tamari. Both give you great taste without gluten.

Flavor Twists

You can add different vegetables to your curry. Try carrots, zucchini, or spinach for extra nutrients. You can also use legumes like chickpeas for added protein. This makes the dish heartier and satisfying. If you want a different flavor, use green curry paste or yellow curry paste. Each type brings a unique taste to the dish.

Serving Suggestions

Serve your coconut shrimp curry with fluffy jasmine rice. This helps soak up the rich sauce. You can also add a side of fresh cucumber salad for a crunch. Pair the meal with a cold drink like coconut water or a light beer. These drinks enhance the flavors and make the meal special.

Storage Info

Refrigeration

To store leftover curry, let it cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. When ready to eat, reheat the curry on medium heat. Stir it often to warm it evenly. You can also use a microwave. Heat in 30-second bursts, stirring in between, until hot.

Freezing Tips

To freeze coconut shrimp curry, use a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. For quick thawing, place the container in cold water. Reheat it on the stove or microwave until hot. Stir well for an even heat.

Shelf Life Expectations

In the fridge, the curry stays fresh for about three days. If you freeze it, the flavors last up to three months. Always check for signs of spoilage, like off smells or changes in texture. Proper storage makes your coconut shrimp curry a delightful treat anytime!

FAQs

Common Questions

Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water. This helps the shrimp cook evenly in the curry.

What can I use instead of coconut milk? If you don't have coconut milk, you can use almond milk or soy milk. You may want to add a little extra flavor, like a splash of vanilla or some spices.

How spicy is this coconut shrimp curry? This curry has a mild to medium spice level. The red curry paste adds warmth but not too much heat. If you like it spicier, add some chili flakes or hot sauce to taste.

Cooking Questions

How do I know when shrimp are fully cooked? Shrimp are fully cooked when they turn pink and opaque. They also curl into a C shape. If they are still gray or bend into an O shape, they need more time.

Can I make this dish ahead of time? Yes, you can make this dish ahead of time. Just store it in the fridge after cooking. Reheat it gently on the stove before serving.

General Recipe Queries

What are the origins of coconut shrimp curry? Coconut shrimp curry comes from Southeast Asia, mainly Thailand. It blends local seafood with rich coconut milk and spices, creating a creamy and fragrant dish.

How can I customize this recipe for more servings? To make more servings, simply double the ingredients. Add more shrimp, veggies, and coconut milk. Adjust the spices to keep the flavor balanced.

This blog post covered a delicious coconut shrimp curry recipe. We explored ingredients, cooking steps, and variations. I shared helpful tips to enhance flavors and presentation. Proper storage advice ensures your curry stays fresh.

Remember, you can easily adjust this recipe to fit your taste. Enjoy making this dish for friends or family. With practice, you will master the art of creating great curry.