Coconut Curry Shrimp
This vibrant coconut curry shrimp dish features succulent shrimp simmered in a rich, spicy, and creamy coconut milk sauce. It's a quick and flavorful meal that brings the tastes of Southeast Asia to your table, perfect for a weeknight dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 630 kcal
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 680 gshrimp, peeled and deveined, tails on or off
- 1 tbspcoconut oil
- 1 pcsyellow onion, chopped
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 3 tbspred curry paste
- 800 mlfull-fat coconut milk
- 120 mlchicken broth
- 1 tbspfish sauce
- 1 pcslime, juiced
- 140 gspinach, fresh
garnish
- 0.25 cupcilantro, fresh, chopped(optional)
Equipment
grater · large skillet · cutting board · knife
The method
Step by step
- 1
Heat coconut oil in a large skillet or pot over medium heat.
About 1 min
- 2
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
About 6 min
- 3
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Add the red curry paste to the skillet and cook for 2 minutes, stirring constantly, to bloom the spices.
About 2 min
Cook’s note: Cooking the curry paste helps to deepen its flavor.
- 5
Pour in the full-fat coconut milk and chicken broth, then bring the mixture to a gentle simmer.
About 5 min
- 6
Reduce heat to low and stir in the fish sauce and lime juice.
About 1 min
Cook’s note: Adjust fish sauce to your taste for saltiness.
- 7
Add the peeled and deveined shrimp to the simmering sauce and cook for 3-5 minutes, or until the shrimp turn pink and opaque.
About 4 min
Cook’s note: Avoid overcooking the shrimp to keep them tender.
- 8
Stir in the fresh spinach and cook until it wilts, about 1-2 minutes.
About 1 min
- 9
Taste and adjust seasoning as needed.
Cook’s note: You might want more lime juice, fish sauce, or a pinch of salt.
- 10
Serve immediately, garnished with fresh chopped cilantro if desired.
Per serving
Nutrition
- Calories
- 629.6kcal
- Protein
- 47.5g
- Carbs
- 14.2g
- Fat
- 46.3g
- Fibre
- 1.9g
- Sugar
- 6.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover coconut curry shrimp in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the shrimp.
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