Description
A vibrant and creamy Coconut Lime Shrimp Curry bursting with Thai-inspired flavors. Tender shrimp simmered in a rich coconut milk sauce infused with red curry paste, fresh lime zest, and juice, complemented by aromatic garlic, ginger, and a touch of sweetness from brown sugar. Optional leafy greens add nutrition and color, all served over fragrant jasmine rice for a satisfying and delicious meal perfect for weeknights or special occasions.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons red curry paste (to taste)
- 1 can (14 oz) coconut milk, full fat
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon brown sugar
- 2 cups baby spinach or chopped kale (optional)
For Serving
- Fresh cilantro, for garnish
- Lime wedges, for garnish
- Cooked jasmine rice
Instructions
- Sauté aromatics: Heat oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add minced garlic and grated ginger and cook for an additional 1 minute until fragrant.
- Add curry paste: Stir in 1 to 2 tablespoons of red curry paste depending on your spice preference. Cook for 1 minute, allowing the spices to toast and release their aromas.
- Simmer the sauce: Pour in the full-fat coconut milk and stir to combine with the curry paste. Add fish sauce or soy sauce, lime juice, lime zest, and brown sugar. Let the mixture simmer gently for 5–6 minutes to meld the flavors together.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet. Simmer for 3–4 minutes until the shrimp turn pink and are cooked through.
- Add greens: Stir in baby spinach or chopped kale if using, cooking just until the greens wilt and are tender.
- Adjust seasoning: Taste the curry and adjust seasoning by adding more lime juice, red curry paste, or salt as needed to balance flavors.
- Serve: Serve the coconut lime shrimp curry hot over cooked jasmine rice. Garnish with fresh cilantro leaves and lime wedges for added brightness.
Notes
- You can substitute chicken or tofu for shrimp to suit your dietary preferences.
- For additional heat, add a sliced chili pepper or increase the amount of red curry paste.
- This dish stores well in the refrigerator for up to 2 days; reheat gently to maintain the delicate flavors.
