Coconut Curry Shrimp
User Reviews
4.9
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
405 kcal
-
Course
Main Course
-
Cuisine
Thai
Coconut Curry Shrimp
Report
This simple coconut curry shrimp with a red curry sauce will have you enjoying a restaurant experience at home on any day of the week.
Share:
Ingredients
- 2 tablespoons neutral oil
- 1 pound large peeled, deveined shrimp (21/25 size)
- 2 cloves garlic (minced)
- 2 slices ginger
- ½ - 1 can Thai red curry paste (to make the recipe milder, use ½ a can; 1 can = 4 ounces/115g)
- 2 teaspoons brown sugar (or palm sugar)
- 1 medium onion (cut into small wedges or large diced)
- ½ red bell pepper (thinly sliced)
- 13.5 ounces full-fat coconut milk (1 can)
- cilantro (optional garnish)
- salt (optional, to taste; not needed if using whole can of curry paste)
Add to Shopping List
Instructions
- Heat a wok or large skillet over medium-high heat until. Add 1 tablespoon of oil, and spread it around to coat. Add the shrimp, and allow it to sear for 30 seconds on 1 side. Then stir-fry for 30 seconds, until the shrimp is 75% cooked (it should be mostly opaque). Turn off the heat, remove the shrimp to a bowl, and set aside.
- Over medium heat, add the remaining tablespoon of oil to the pan, along with the garlic and ginger. Fry for 30 seconds, until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar. Then add the onion and pepper, and fry for 2 minutes.
- Add the coconut milk. Bring to a simmer over medium-high heat. (From this point on, keep the curry at a simmer. Avoid boiling it too vigorously, or the coconut milk may split and have a grainy appearance.) Simmer for 2 minutes to thicken the sauce and cook the onions down.
- Stir in the shrimp, and simmer for 1 more minute. Taste and season with additional salt if needed (particularly if you used less curry paste). Garnish with cilantro if desired, and serve!
Notes
- Nutrition information calculated using 1 entire can of curry paste.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
11g
(4%)
Protein
26g
(52%)
Fat
30g
(46%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
183mg
(61%)
Sodium
151mg
(6%)
Potassium
594mg
(17%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
4916IU
(98%)
Vitamin C
25mg
(28%)
Calcium
141mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 183mg | 61% |
| Sodium | 151mg | 6% |
| Potassium | 594mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4916IU | 98% |
| Vitamin C | 25mg | 28% |
| Calcium | 141mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
Other Recipes
You'll Also Love
