Description
A flavorful Thai-inspired Shrimp Coconut Curry featuring tender shrimp simmered in a rich, creamy coconut milk broth with aromatic spices, fresh ginger, garlic, and nutrient-rich greens. This quick and easy stovetop recipe is perfect for a delicious weeknight dinner served over steamed rice or with naan bread.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound large shrimp, peeled and deveined
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups baby spinach or chopped kale
Spices and Sauces
- 1 tablespoon coconut oil or vegetable oil
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
Liquids
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup chicken or vegetable broth
Garnishes and Seasoning
- Salt and pepper to taste
- Chopped cilantro for serving
- Lime wedges for serving
Instructions
- Heat Oil and Sauté Onions: Heat the coconut oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Garlic, Ginger, and Spices: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Add the red curry paste and ground turmeric, and cook for another minute while stirring constantly to release the flavors.
- Add Liquids and Simmer: Pour in the full-fat coconut milk and chicken or vegetable broth, stirring well to combine all the ingredients. Add fish sauce (if using), lime juice, and brown sugar. Bring the mixture to a gentle simmer and cook for 5 minutes to blend the flavors thoroughly.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering curry and cook for 4 to 5 minutes, or until the shrimp turn pink and are cooked through.
- Add Greens and Season to Taste: Stir in the baby spinach or chopped kale and cook until wilted. Taste the curry and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Serve the shrimp coconut curry hot, garnished with chopped cilantro and lime wedges. This dish pairs wonderfully with steamed rice or naan bread for a complete meal.
Notes
- Adjust the spiciness by using more or less red curry paste based on your heat preference.
- For a different protein option, swap shrimp with cubed tofu or chicken.
- Leftover curry can be stored in the refrigerator for up to 2 days.
