Coconut Shrimp Curry

Serves 2
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Directions

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

Ingredients

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

Equipment

large skillet