Description
Learn how to make delicious Coconut Curry Shrimp with this easy recipe. A perfect blend of coconut milk, curry, and succulent shrimp awaits!
Ingredients
- – 2 tablespoons (30 ml) vegetable oil
- – 1 pound (454 g) large peeled, deveined shrimp (21/25 size)
- – 2 cloves garlic (minced)
- – 2 slices ginger
- – 1/2 – 1 can Thai curry paste (to make the recipe milder, use 1/2 a can; 1 can = 4 ounces/115g)
- – 2 teaspoons (10 ml) brown sugar (or palm sugar)
- – 1 medium onion (cut into small wedges or large diced)
- – 1/2 red bell pepper (thinly sliced)
- – 13.5 ounces (400 ml) coconut milk (1 can)
- – cilantro (optional garnish)
- – salt (optional, to taste; not needed if using whole can of curry paste)
Instructions
- Warm up a large pan or wok over medium-high heat. Pour in 1 tablespoon of oil, ensuring it’s evenly spread. Place the shrimp in the pan, allowing them to brown for 30 seconds on one side. Stir them for another 30 seconds until they are mostly cooked through and opaque. Turn off the heat, transfer the shrimp to a separate bowl, and set aside.
- With the heat at medium, pour the remaining tablespoon of oil into the pan, and add the minced garlic and ginger slices. Cook for half a minute until they release their aroma. Raise the heat to medium-high, incorporate the curry paste, and continue cooking for an additional minute. Mix in the brown sugar. Add the chopped onion and sliced red bell pepper, and stir-fry for 2 minutes.
- Pour in the coconut milk and bring the mixture to a gentle simmer over medium-high heat. Maintain a simmering state to prevent the coconut milk from boiling too rapidly, which could cause it to separate. Allow it to simmer for 2 minutes to thicken the sauce and soften the onion.
- Return the shrimp to the pan, and let everything simmer together for another minute. Taste the dish and add more salt if necessary, particularly if less curry paste was used. Optionally, sprinkle cilantro on top as a garnish before serving!
Notes
- Ensure the shrimp are properly peeled and deveined to avoid unwanted texture.
- Adjust the amount of Thai curry paste based on your preferred level of spiciness.
- Be cautious not to rapidly boil the coconut milk to prevent separation.
