Coconut Shrimp Curry

Serves 2
facebook.com

Directions

  1. 1Pat the shrimp dry and season with the salt, black pepper, smoked paprika, and oil.
  2. 2Pat the shrimp dry and season with the salt, black pepper, smoked paprika, and oil.
  3. 3Pat the shrimp dry and season with the salt, black pepper, smoked paprika, and oil.
  4. 4Heat a large skillet over medium-high heat.
  5. 5Heat a large skillet over medium-high heat.
  6. 6Heat a large skillet over medium-high heat.
  7. 7Add the shrimp and cook for 3–4 minutes, flipping halfway through, until just cooked.
  8. 8Add the shrimp and cook for 3–4 minutes, flipping halfway through, until just cooked.
  9. 9Add the shrimp and cook for 3–4 minutes, flipping halfway through, until just cooked.
  10. 10Remove the shrimp from the pan and set aside.
  11. 11Remove the shrimp from the pan and set aside.
  12. 12Remove the shrimp from the pan and set aside.
  13. 13Turn the heat down to medium low. In the same pan, add more oil if needed, then add the onion, ginger, and garlic.
  14. 14Turn the heat down to medium low. In the same pan, add more oil if needed, then add the onion, ginger, and garlic.
  15. 15Turn the heat down to medium low. In the same pan, add more oil if needed, then add the onion, ginger, and garlic.
  16. 16Sauté for 2-3 minutes until softened and fragrant.
  17. 17Sauté for 2-3 minutes until softened and fragrant.
  18. 18Sauté for 2-3 minutes until softened and fragrant.
  19. 19Stir in the red curry paste and cook for about 30 seconds, stirring constantly.
  20. 20Stir in the red curry paste and cook for about 30 seconds, stirring constantly.
  21. 21Stir in the red curry paste and cook for about 30 seconds, stirring constantly.
  22. 22Pour in the coconut milk and chicken broth.
  23. 23Pour in the coconut milk and chicken broth.
  24. 24Pour in the coconut milk and chicken broth.
  25. 25Bring to a gentle simmer and cook for 5–10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
  26. 26Bring to a gentle simmer and cook for 5–10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
  27. 27Bring to a gentle simmer and cook for 5–10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
  28. 28Stir in the serrano chili, chopped cilantro, and lime juice.
  29. 29Stir in the serrano chili, chopped cilantro, and lime juice.
  30. 30Stir in the serrano chili, chopped cilantro, and lime juice.
  31. 31Return the shrimp to the pan and simmer for 1–2 minutes, just until heated through.
  32. 32Return the shrimp to the pan and simmer for 1–2 minutes, just until heated through.
  33. 33Return the shrimp to the pan and simmer for 1–2 minutes, just until heated through.
  34. 34Serve hot over steamed rice.
  35. 35Serve hot over steamed rice.
  36. 36Serve hot over steamed rice.
  37. 37Garnish with extra cilantro and lime wedges if desired.
  38. 38Garnish with extra cilantro and lime wedges if desired.
  39. 39Garnish with extra cilantro and lime wedges if desired.

Ingredients

  • 300 g shrimp, peeled and deveined
  • 300 g shrimp, peeled and deveined
  • 300 g shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 54 g onion, finely diced
  • 54 g onion, finely diced
  • 54 g onion, finely diced
  • 1 tsp minced ginger
  • 1 tsp minced ginger
  • 1 tsp minced ginger
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 2 tbsp red curry paste
  • 2 tbsp red curry paste
  • 2 tbsp red curry paste
  • 400 mL coconut milk
  • 400 mL coconut milk
  • 400 mL coconut milk
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 1 serrano chili, finely sliced
  • 1 serrano chili, finely sliced
  • 1 serrano chili, finely sliced
  • 8 g fresh cilantro, chopped
  • 8 g fresh cilantro, chopped
  • 8 g fresh cilantro, chopped
  • squeeze lime juice
  • squeeze lime juice
  • squeeze lime juice
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil

Equipment

large skillet