Coconut Shrimp Curry Flavorful and Easy Weeknight Meal

Looking for a quick, delicious meal? Coconut shrimp curry is your answer! This dish is packed with flavor and takes little time to make. With just a few ingredients, you can whip up a dish that will impress anyone at your table. So grab your shrimp, and let’s dive into this easy weeknight recipe that will have you craving more. Ready to get cooking? Let’s explore the steps together!

Ingredients

To make a delicious coconut shrimp curry, gather these fresh ingredients:

- 1 lb large shrimp, peeled and deveined

- 1 can (14 oz) coconut milk

- 1 medium onion, finely chopped

- 3 cloves garlic, minced

- 1 tablespoon ginger, minced

- 2 tablespoons red curry paste

- 1 red bell pepper, sliced

- 1 cup snow peas

- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)

- 1 teaspoon brown sugar

- 2 tablespoons vegetable oil

- Salt and pepper to taste

- Fresh cilantro leaves, for garnish

- Cooked jasmine rice, for serving

Large Shrimp Details

For this dish, choose large shrimp. They hold up well in the curry and have a sweet flavor. Make sure to peel and devein them for a better texture.

Coconut Milk Information

Coconut milk adds creaminess and richness to the curry. It balances the spice from the red curry paste and gives the dish a tropical touch. Look for full-fat coconut milk for the best flavor.

Additional Vegetables and Seasonings

Adding vegetables like sliced red bell pepper and snow peas gives the dish color and crunch. The onion, garlic, and ginger build a strong base of flavor. Fish sauce or soy sauce adds depth and umami. Brown sugar balances the spices and enhances sweetness.

Step-by-Step Instructions

Preparing the Base

First, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 finely chopped onion. Sauté for about 3-4 minutes until the onion is soft and clear. Next, stir in 3 minced garlic cloves and 1 tablespoon of minced ginger. Cook these for 1-2 minutes until you smell the nice aroma. Now, add 2 tablespoons of red curry paste to the skillet. Stir it for 2 minutes. This step helps release all the tasty flavors.

Building the Curry

After you have your base ready, pour in 1 can of coconut milk. Add 1 tablespoon of fish sauce or soy sauce if you want a vegetarian option. Then, sprinkle in 1 teaspoon of brown sugar. Mix everything well. Let this simmer gently. Now add 1 sliced red bell pepper and 1 cup of snow peas. Cook these for about 5 minutes. You want them to be soft but still crunchy. Finally, gently place 1 lb of peeled and deveined shrimp into the curry. Cook for another 3-4 minutes. The shrimp should turn pink and look opaque. Season with salt and pepper to your liking.

Final Touches

Once your curry is ready, take it off the heat. Garnish with fresh cilantro leaves for a nice touch. Serve the curry in deep bowls over cooked jasmine rice. Let some of the sauce spill over the rice for a pretty look. You can also add lime wedges on the side for a zesty kick. Enjoy your meal!

Tips & Tricks

Cooking Techniques

To get the perfect shrimp texture, start with fresh shrimp. Thaw frozen shrimp in cold water. This keeps them tender. Cook shrimp until they turn pink and opaque. This usually takes about 3-4 minutes. Don't overcook them, or they will be rubbery.

Balancing flavors in the curry is key. Use coconut milk for creaminess and a rich taste. The red curry paste adds heat and depth. Mix in fish sauce or soy sauce for saltiness. A teaspoon of brown sugar adds a nice sweet touch. Taste the curry as you cook. Adjust the salt and spice to fit your taste.

Presentation Ideas

Serve this dish in deep bowls for a nice look. Place jasmine rice at the bottom. Pour the curry over the rice. Let some sauce spill over for a great effect. Add fresh cilantro on top as a bright garnish.

For extra flavor, add lime wedges on the side. This will give a fresh, zesty touch to each bite. You can also serve it with crusty bread to soak up the sauce.

Variations

Dietary Modifications

To make this dish vegan, swap shrimp for tofu. Use firm tofu and cube it. Sauté it until golden brown for a nice texture. This adds protein and keeps the meal filling. You can also use soy sauce instead of fish sauce to keep it plant-based.

For gluten-free options, stick to the soy sauce labeled gluten-free. Most coconut milk and curry pastes are gluten-free too. Always check labels to avoid gluten.

Flavor Adaptations

You can adjust the spice level easily. If you like it hot, add more red curry paste. For less heat, use less or skip it entirely. You can also add fresh chili peppers for extra zing.

Feel free to mix in other vegetables. Broccoli, zucchini, or carrots work well. Add them when you cook the bell pepper and snow peas. This adds color and nutrition to your dish.

Storage Info

Refrigeration Guidelines

To store your leftovers, let the coconut shrimp curry cool first. Use an airtight container for storage. This keeps the dish fresh and safe to eat. Place the container in the fridge within two hours of cooking. The shelf life of coconut shrimp curry is about three to four days in the fridge. Always check for any signs of spoilage before serving.

Reheating Instructions

When it’s time to reheat, use a skillet over low heat. This method warms the curry evenly. Stir often to keep the flavors intact. You can also use a microwave, but be careful not to overheat. Heat in short bursts and stir in between. This ensures the shrimp stays tender and the sauce doesn’t separate. Enjoy your delicious meal again without losing its great taste!

FAQs

Common Questions

What dishes pair well with coconut shrimp curry? Coconut shrimp curry shines with jasmine rice. You can also serve it with naan or brown rice. A simple cucumber salad makes a great side. These dishes balance the curry's rich flavor.

Can I freeze coconut shrimp curry? Yes, you can freeze coconut shrimp curry. Make sure it has cooled down. Store it in an airtight container. It can last for up to three months in the freezer. Thaw it in the fridge before reheating.

How to make coconut shrimp curry spicier? To add spice, use more red curry paste. You can also add fresh chilies or chili flakes. If you like heat, include sriracha or hot sauce. Adjust the spice to suit your taste.

Nutritional Information

Caloric breakdown per serving Each serving of coconut shrimp curry has about 400 calories. This number can vary based on the shrimp and coconut milk used.

Key nutrients contained in the dish Coconut shrimp curry is rich in protein from shrimp. It also provides healthy fats from coconut milk. The dish contains vitamins from onions and bell peppers. Snow peas add fiber and minerals.

This blog post covered how to make a tasty coconut shrimp curry. We explored the key ingredients, from large shrimp to vibrant vegetables. You learned step-by-step instructions: making the base, building the curry, and adding final touches. Tips for perfect texture and attractive presentation were also shared. Plus, I included variations for dietary needs and storage info.

Enjoy your cooking journey. With these easy steps, you’ll create a delicious dish everyone will love.