Coconut Curry Shrimp
A quick and delicious coconut curry shrimp dish that combines creamy coconut milk with tender shrimp and aromatic spices for a delightful dining experience.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the shrimp
- 500 g Large Shrimp, peeled and deveined Glistening and fresh.
For the sauce
- 1 Medium Onion, finely chopped Adding a sweet aroma.
- 2 Cloves Garlic, minced Infusing the dish with depth.
- 1 Tablespoon Fresh Ginger, grated Providing a gentle warmth.
- 1 Tablespoon Coconut Oil To impart a tropical essence.
- 1 Tablespoon Olive Oil For a balanced richness.
- 2 Tablespoons Curry Powder A vibrant mix that brings color and flavor.
- 1 Teaspoon Ground Turmeric Enhancing both taste and health benefits.
- 1/2 Teaspoon Ground Cumin To deepen the spice profile.
- 1 Can Coconut Milk Creating a creamy, luxurious base.
- 1 Tablespoon Fish Sauce Adding a hint of umami.
- 1 Tablespoon Fresh Lime Juice For a zingy kick of freshness.
- to taste Salt and Black Pepper Rounding out the flavors.
- Fresh Cilantro, for garnish Providing a pop of color.
- 1 Lime, cut into wedges Perfect for that extra zing.
- Cooked Rice or Naan Bread, for serving The ultimate companions.
Instructions
Preparation
- Heat the coconut oil and olive oil in a large pan over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions are soft and fragrant, about 5 minutes.
Cooking
- Stir in the curry powder, turmeric, and cumin. Cook for about a minute to bloom the spices.
- Pour in the coconut milk, fish sauce, and lime juice. Stir and bring it to a gentle simmer.
- Add the shrimp and cook for 3-5 minutes, until they are pink and opaque. Season with salt and pepper.
Serving
- Sprinkle fresh cilantro on top and serve hot with rice or naan and lime wedges.
Notes
To enhance flavor, allow spices to bloom in the oil. Consider adding fresh vegetables for a nutrient boost or red pepper flakes for heat. Avoid overcooking shrimp for best texture.