Coconut Curry Shrimp (Print Version)
# Ingredients:
→ For the Coconut Curry Sauce
01 -
1 tablespoon coconut oil (or vegetable oil)
02 -
1 medium onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 tablespoon fresh ginger, grated
05 -
2 tablespoons curry powder
06 -
1 teaspoon ground turmeric
07 -
1/2 teaspoon ground cumin
08 -
1 can (400 ml) coconut milk
09 -
1 tablespoon fish sauce (or soy sauce for a non-fish version)
10 -
1 tablespoon lime juice
11 -
Salt and pepper to taste
→ For the Shrimp
12 -
500 g (1 lb) large shrimp, peeled and deveined
13 -
1 tablespoon olive oil
14 -
Salt and pepper to taste
→ Optional Garnish
15 -
Fresh cilantro, chopped
16 -
Lime wedges
17 -
Cooked rice or naan bread (for serving)
# Instructions:
01 -
Heat coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
02 -
Add the curry powder, ground turmeric, and ground cumin to the pan. Stir and cook for about 1 minute to toast the spices and release their flavors. Pour in the coconut milk, stirring well to combine with the spice mixture. Bring to a gentle simmer.
03 -
Add the fish sauce (or soy sauce), lime juice, salt, and pepper to the simmering sauce. Allow it to cook for 5-7 minutes, letting it thicken slightly. Taste and adjust seasonings as needed.
04 -
While the sauce simmers, heat olive oil in a separate skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the hot skillet. Cook for 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook them as they can become tough.
05 -
Once the shrimp are cooked through, transfer them to the coconut curry sauce. Stir gently to coat the shrimp with the sauce and warm everything together for 1-2 minutes.
06 -
Garnish with fresh chopped cilantro and serve with lime wedges on the side. Enjoy over cooked rice or with warm naan bread for a complete meal.
# Notes:
01 -
For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the sauce.
02 -
Full-fat coconut milk creates a richer, creamier sauce than light coconut milk.
03 -
This dish can be made ahead and reheated gently, though the shrimp is best when freshly cooked.