Description
Spicy coconut curry shrimp bring tropical Malaysian flavors dancing across your plate, melding rich coconut milk with tender succulent shrimp. Caribbean-inspired seasonings and creamy sauce promise delightful comfort you’ll savor with each perfectly balanced bite.
Ingredients
Scale
Protein:
- 1 lb (450g) shrimp, peeled and deveined
- 0.5 lb (225g) chicken breast, optional
Curry Base:
- 1 can (400ml) coconut milk
- 2 tbsp (30ml) curry powder
- 1 tbsp (15ml) ginger, minced
- 3 cloves garlic, minced
- 1 medium onion, chopped
Vegetables and Garnish:
- 1 red bell pepper, sliced
- 1 cup (150g) carrots, julienned
- 0.5 cup (75g) green peas
- 2 tbsp (10g) fresh cilantro, chopped
- 1 lime, juiced
- 2 tbsp (30ml) vegetable oil
- Salt to taste
- 0.25 tsp (1g) black pepper
- 1 green onion, sliced
- Optional: 1 red chili, finely chopped
Instructions
- Prepare proteins by patting shrimp and optional chicken dry with paper towels to ensure optimal seasoning absorption.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, approximately 2-3 minutes.
- Sauté minced garlic, ginger, and chopped onions until fragrant and translucent, stirring constantly to prevent burning.
- Add chicken (if using) and cook until golden brown and nearly cooked through, about 4-5 minutes.
- Introduce curry powder, stirring vigorously to coat proteins and release aromatic spices.
- Pour coconut milk into the skillet, creating a rich and creamy curry base, and bring to a gentle simmer.
- Incorporate sliced red bell peppers, julienned carrots, and green peas, allowing vegetables to soften slightly.
- Gently add shrimp to the curry, cooking for 2-3 minutes until they turn pink and opaque.
- Season with salt, black pepper, and lime juice, adjusting flavors to taste.
- Reduce heat and let the curry thicken for an additional 2-3 minutes.
- Garnish with fresh cilantro, sliced green onions, and optional finely chopped red chili.
- Serve immediately over steamed rice or with warm naan bread.
Notes
- Pat proteins completely dry to maximize seasoning absorption and achieve better browning for enhanced flavor development.
- Select fresh, high-quality shrimp for optimal texture and avoid overcooking to prevent rubbery consistency.
- Customize spice levels by adjusting curry powder and adding red chili flakes for extra heat or reducing for milder palates.
- Transform recipe into dairy-free or vegan version by substituting shrimp with tofu and using plant-based protein alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 150mg