Coconut Curry Shrimp
This super simple coconut curry shrimp is full of Thai flavor, and is easy and enough for a stunning mid-week meal.
Servings 4
Calories 370
Ingredients
- 1 ½ pounds large shrimp deveined and peeled
- 2 tablespoons canola oil
- 1 onion large, minced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons Thai curry paste whatever you like best see post for more info.
- 1 tablespoons fish sauce
- 1 cup coconut milk
- fresh cilantro (AKA coriander) a good handful, chopped
Instructions
- Pat the shrimp dry with some paper towels, season with salt and pepper, and set aside.
- Heat the canola oil in a large skillet on medium-high heat. Add the onion and cook until the onions are very tender, but not caramelized. Add the garlic, ginger, and cook another minute.
- Add the curry paste sauce and cook, stirring, another minute. Add the shrimp and cook with the mixture for about a minute just to coat.
- Raise to high and add the fish sauce and coconut milk. Cook, stirring occasionally, until thick (3-4 minutes).
Notes
- After adding the shrimp, cook briefly just to coat in the paste. The shrimp will finish cooking in the sauce.
- Use full-fat coconut milk for richness.
- Most Thai curry paste works, but I'd avoid Massaman curry paste with seafood.
- Feel free to add your favorite vegetables, you can pre-steam them and add them at the end.
Nutrition
Calories: 370 | Carbohydrates: 6g | Protein: 37g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 429mg | Sodium: 1684mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1181IU | Vitamin C: 11mg | Calcium: 279mg | Iron: 6mg