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To make a great coconut shrimp curry, you need fresh and simple ingredients. The main star is large shrimp, about 1 pound. You want them peeled and deveined for easy cooking. Next, grab a can of coconut milk, which adds creaminess and rich flavor. You will need red curry paste to bring heat and depth to your dish.

Coconut Shrimp Curry

Elevate your weeknight dinner with a mouthwatering Coconut Shrimp Curry that’s both easy to make and bursting with flavor! This delightful dish combines fresh shrimp, creamy coconut milk, and vibrant vegetables for a tasty meal everyone will love. In just 30 minutes, you can serve a beautiful curry that impresses. Ready to spice up your dinner table?
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon vegetable oil

1 medium onion, chopped

3 cloves garlic, minced

1 inch piece of ginger, grated

1 red bell pepper, sliced

1 cup snap peas

2 tablespoons fish sauce

1 tablespoon brown sugar

Juice of 1 lime

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions
 

In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Add the red curry paste to the skillet, stirring well to combine. Cook for 1-2 minutes until the paste is aromatic.

        Pour in the coconut milk, stirring to blend the curry paste evenly. Bring the mixture to a gentle simmer.

          Add the sliced red bell pepper and snap peas to the skillet. Let it simmer for about 5 minutes, until the vegetables are tender but still vibrant.

            Gently add the shrimp to the skillet, stirring to coat them in the curry sauce. Cook for about 3-4 minutes until the shrimp turn pink and opaque.

              Stir in the fish sauce and brown sugar, balancing the flavors. Squeeze in the lime juice and adjust seasoning as desired.

                Remove from heat and let it sit for a couple of minutes to thicken slightly.

                  Serve the coconut shrimp curry over a bed of jasmine rice, garnished with fresh cilantro.

                    Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4