Coconut Shrimp Curry Recipe
It's a perfect dish for those who crave a flavorful, comforting meal.
Equipment
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk celery, finely chopped
- 1 cup diced tomatoes
- 1 small jar (about 4 ounces) Thai Red Curry paste
- 1 can (13.5 ounces) coconut milk or cream
- 1 tablespoon fish sauce
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh basil or cilantro leaves, for garnish (optional)
- 2 green onions, finely chopped, for garnish
Instructions
- Prepare all ingredients by chopping and measuring them out before starting. This ensures a smooth cooking process.
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, ginger, and celery, and saute until the onion becomes translucent and fragrant, about 3-4 minutes.
- Stir in the Thai Red Curry paste, coriander, cumin, and turmeric, and cook for another minute to release the flavors.
- Add the diced tomatoes and cook for 2 minutes, allowing them to soften.
- Pour in the coconut milk or cream, fish sauce, lime juice, and brown sugar. Stir to combine and let the mixture simmer for 5 minutes.
- Add the shrimp and additional lime juice if needed.
- Garnish the curry with green onions and fresh basil or cilantro. Serve hot with steamed jasmine rice or warm naan bread.