Introduction
Welcome to a culinary journey that will take your taste buds to a tropical paradise! This Coconut Curry Shrimp recipe is not only quick and easy to prepare, but it also bursts with vibrant flavors that will transport you to sun-kissed shores. The combination of succulent shrimp with creamy coconut milk and aromatic spices makes for a rich and satisfying dish. Perfect for a weeknight dinner or impressing guests, serve it over fluffy rice and enjoy a delightful meal that will leave everyone wanting more.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Directions and Instructions
- In a large skillet, heat the olive oil over medium heat until it shimmers.
- Add the minced garlic and grated ginger, sautéing them until fragrant, about 1 minute.
- Stir in the red curry paste, allowing it to mingle and cook for another minute to release its full flavor.
- Pour in the coconut milk, fish sauce, brown sugar, and lime juice; give everything a good stir until well combined.
- Bring the mixture to a gentle simmer and watch as it starts to thicken and bubble invitingly.
- Add in the sliced bell peppers and snap peas, cooking for about 3-4 minutes until they are slightly tender but still vibrant.
- Gently fold in the shrimp, cooking them until they turn a lovely pink, about 3-5 minutes, ensuring they are cooked through.
- Season with salt and pepper to taste, adjusting for your desired level of seasoning.
- Serve over a bed of fluffy cooked rice and garnish with fresh cilantro for a bright finish.
Notes or Tips
For an extra kick, feel free to add a pinch of cayenne pepper or some chopped chili peppers to the curry. If coconut milk isn’t your favorite, you can substitute it with almond milk for a lighter version, though the flavor will differ slightly. Always taste and adjust the seasoning before serving to ensure the perfect balance of flavors!
Cooking Techniques
This dish employs a simple sautéing technique to bring out the natural flavors of the garlic and ginger. The proper simmering of the mixture helps to meld all the ingredients together, creating a rich and creamy curry sauce that envelops the shrimp and vegetables beautifully. Gently folding the shrimp into the sauce ensures they cook evenly without being tough.
FAQ
Can I use frozen shrimp? Yes! Just be sure to thaw them completely and pat them dry before adding them to the pan.
What should I serve with this dish? While it pairs wonderfully with rice, you could also serve it over quinoa or enjoy it with crusty bread to soak up the delicious sauce.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the shrimp.
Conclusion
This Coconut Curry Shrimp is a delightful dish that’s packed with flavor and sure to bring a bit of sunshine to your dinner table. With its quick prep time and the ability to delight the senses, it’s a recipe you’ll want to return to time and again. So gather your ingredients, pour yourself a glass of something refreshing, and savor each delicious bite of this tropical curry. Happy cooking!