Description
A flavorful and creamy Coconut Curry Shrimp recipe featuring tender shrimp simmered in a rich coconut milk sauce blended with fragrant spices, fresh ginger, garlic, and a hint of lime. Served over jasmine rice, this dish offers a perfect balance of spice and creaminess for a quick and satisfying meal.
Ingredients
Scale
Shrimp and Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
Liquids and Sauces
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 2 tablespoons fresh cilantro, chopped
- 1 cup jasmine rice, cooked
Instructions
- Heat the Olive Oil: Heat the olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
- Sauté Onion: Add the chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 4-5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant, releasing their aromas.
- Add Spices: Sprinkle the curry powder, ground turmeric, ground cumin, and cayenne pepper into the skillet, stirring to combine the spices with the onion mixture.
- Bloom the Spices: Cook the spice mixture for 1 minute to allow the flavors to deepen and fully develop.
- Add Liquids: Pour in the coconut milk and chicken broth, stirring to incorporate the liquids evenly with the spiced onion mixture.
- Season the Sauce: Add the fish sauce, lime juice, salt, and black pepper, stirring to blend all seasonings well.
- Simmer Sauce: Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly and flavors to meld.
- Add Shrimp: Add the shrimp to the skillet, stirring to coat them thoroughly in the curry sauce.
- Cook Shrimp: Cook the shrimp for 3-4 minutes or until they turn pink and opaque, stirring occasionally to ensure even cooking.
- Adjust Seasoning: Taste the sauce and adjust the seasoning by adding more salt, pepper, or lime juice as needed for balance.
- Remove from Heat: Take the skillet off the heat once the shrimp are cooked through and the sauce has thickened to your liking.
- Add Cilantro: Stir in the chopped fresh cilantro to enhance the flavor and add a fresh burst of color.
- Serve: Serve the coconut curry shrimp over the cooked jasmine rice, spooning the sauce generously over the shrimp and rice.
- Garnish and Enjoy: Garnish with additional fresh cilantro if desired, and enjoy your delicious coconut curry shrimp meal.
Notes
- For a spicier dish, increase the cayenne pepper to 1/2 teaspoon or add fresh chopped chili.
- You can substitute the shrimp with chicken or firm tofu for a different protein option.
- Jasmine rice pairs perfectly, but brown rice or naan bread also work well.
- Make sure not to overcook shrimp as they can become rubbery; they cook quickly once added to the sauce.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
