Cooked - Coconut Shrimp Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Coconut Shrimp Curry

1.0

300g shrimp, peeled and deveined

3 cloves garlic, minced (about 7g)

54g onion, finely diced (about ½ small onion)

1 tsp minced ginger

¼ tsp salt

¼ tsp black pepper

½ tsp smoked paprika

1 tbsp brown sugar

2 tbsp red curry paste

1 can (400mL) coconut milk

½ cup chicken broth

1 serrano chili, finely sliced

8g fresh cilantro, chopped ( a small bunch )

Squeeze of lime juice

2 tbsp oil

Pat the shrimp dry and season with the salt, black pepper, smoked paprika, and oil.
Heat a large skillet over medium-high heat.
Add the shrimp and cook for 3–4 minutes, flipping halfway through, until just cooked.
Remove the shrimp from the pan and set aside.
Turn the heat down to medium low, In the same pan add some more oil if needed, add the onion, ginger, and garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in the red curry paste. Cook for about 30 seconds, stirring constantly.
Pour in the coconut milk and chicken broth.
Bring to a gentle simmer and cook for 5–10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Stir in the serrano chili, chopped cilantro, and lime juice.
Return the shrimp to the pan and simmer for 1–2 minutes, just until heated through.
Serve hot over steamed rice.
Garnish with extra cilantro and lime wedges if desired.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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