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Shrimp Curry with Coconut Milk Recipe

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4.3 from 21 reviews

A flavorful and creamy Thai-inspired shrimp curry cooked in coconut milk with aromatic curry paste, tender potatoes, and carrots, finished with fresh lime juice and cilantro. This curry is quick and easy to prepare on the stovetop, perfect served over steamed rice for a comforting meal.

Ingredients

Main Ingredients

  • 3 Tablespoons coconut oil, divided
  • 1 medium onion, peeled and diced small
  • 3 Tablespoons Thai curry paste
  • 2 (13-oz) cans full-fat coconut milk
  • ¼ cup coconut sugar
  • 3 Tablespoons fish sauce
  • 2 limes
  • 2 medium Russet potatoes, peeled and diced
  • 3 large carrots, peeled and sliced thinly
  • 1 pound medium shrimp, peeled and tails removed
  • Fresh chopped cilantro, for garnish

Instructions

  1. Prepare rice: If serving with rice, start cooking it according to your preferred method to have it ready alongside the curry.
  2. Sauté onions: Heat 2 tablespoons of coconut oil over high heat in a large skillet or wide saucepan with a lid. Add diced onions and cook for 6-8 minutes until they soften and begin to turn golden brown, creating a flavorful base.
  3. Cook curry paste: Push onions to the skillet edges to make space in the center. Add the remaining 1 tablespoon of coconut oil and let it melt. Add the Thai curry paste and fry it in the oil for about a minute, breaking it up to release its aromas.
  4. Create sauce: Pour in half a can of coconut milk and stir continuously until it thickens into a luscious sauce that coats the curry paste and onions.
  5. Add remaining ingredients: Add the rest of the coconut milk, coconut sugar, fish sauce, juice of one lime, diced potatoes, and sliced carrots to the skillet. Stir to combine.
  6. Simmer vegetables: Bring the mixture to a boil, then reduce heat to medium or medium-low. Cover and simmer for 15-20 minutes, until the potatoes and carrots are tender and cooked through.
  7. Cook shrimp: Stir in the peeled shrimp and cook for an additional 5 minutes until the shrimp turns pink and is fully cooked.
  8. Finish and serve: Squeeze juice from the second lime over the curry, garnish with fresh chopped cilantro, and serve immediately with steamed rice.

Notes

  • You can substitute other vegetables like bell peppers or green beans for quicker cooking if preferred.
  • If you want a milder curry, reduce the amount of Thai curry paste.
  • Adjust the level of sweetness by adding more or less coconut sugar according to taste.
  • Make sure not to overcook the shrimp to keep it tender and juicy.
  • Serving with jasmine or basmati rice works best to soak up the flavorful sauce.

Find it online: https://justsosavory.com/shrimp-curry-with-coconut-milk-recipe/