Red Shrimp Coconut Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
379 kcal
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Course
Main Course
Red Shrimp Coconut Curry
Description
This Red Shrimp Coconut Curry begins by softening onions until golden and fragrant, then adding minced ginger and garlic. Red curry paste coats these aromatics before red bell pepper slices are stirred in and softened. Coconut milk combined with water forms a simmering sauce base for the curry.
Seasoned shrimp are added to the simmering mixture and cooked briefly until opaque and tender. The cooking process is quick to maintain the shrimp's delicate texture and prevent toughness.
Once removed from heat, fresh lime juice and chopped cilantro are stirred in, adding citrus brightness and herbal notes. The curry is served alongside steamed white rice, providing a neutral backdrop for the flavorful sauce and shrimp.
The recipe highlights the importance of not overcooking shrimp to maintain their juicy texture and suggests serving immediately for best results.
Ingredients
- 2 tablespoons olive oil
- 1 onion thinly sliced
- 1 tablespoon ginger minced
- 2 garlic minced, cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons red curry paste
- 1 red bell pepper thinly sliced
- 1 (14.5 ounce) can coconut milk
- 1 pound Shrimp cleaned and deveined, large
- 1 tablespoon lime juice fresh
- ¼ cup cilantro chopped
- white rice for serving, steamed
Instructions
- Add olive oil to a large, heavy bottomed pot and set over medium heat. Add onion and cook for 8 to 10 minutes, or until the onions are softened and golden brown. Add ginger and garlic and cook for 1 minute more, or until very fragrant. Season with ¼ teaspoon salt and ¼ teaspoon pepper
- Add the red curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the red pepper and saute for about 3 to 4 minutes, or until softened. Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.
- While the coconut milk simmers, season the shrimp with remaining salt and pepper. Add the shrimp to the simmering sauce, then cover and cook for 3 to 4 minutes, or until the shrimp is cooked through.
- Remove from heat and stir in lime juice and cilantro before serving with steamed rice.
Notes
- Remove curry from heat as soon as shrimp turn opaque to avoid overcooking and ensure tender shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 442mg | 18% |
| Potassium | 639mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2184IU | 44% |
| Vitamin C | 44mg | 49% |
| Calcium | 114mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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