If you’re craving bold, vibrant flavors, this Spicy Shrimp & Coconut Curry is about to become your new favorite weeknight dinner. It’s rich, fragrant, and incredibly easy to make – perfect for anyone looking for a satisfying, flavor-packed meal without the fuss of a restaurant dish.
This shrimp curry with coconut milk is all about balance. The heat from the chili blends beautifully with the creamy, comforting richness of coconut milk, while fresh lime juice brightens everything up. It’s a fantastic way to introduce anyone to the magic of cooking with coconut milk.
The key to building flavor? Layering your ingredients. Start with aromatics like garlic, onion, and ginger, then add your spices, followed by the coconut milk and shrimp. Be sure to adjust the spice level to suit your taste – a little heat goes a long way!
Serve this spicy shrimp curry over steamed rice for a hearty meal, or scoop it up with warm naan for an equally satisfying experience. Best of all, it’s a quick dinner recipe that doesn’t compromise on flavor – ideal for busy weeknights. Pro tip: avoid over-stirring the coconut milk to keep it smooth and prevent curdling.
Whether you’re new to making curry at home or looking for an easy shrimp dinner recipe, this dish is sure to impress.
Spicy Shrimp & Coconut Coconut Curry
Description
Aromatic and intensely flavorful shrimp simmered in a creamy coconut curry, infused with chili flakes and vibrant lime. This dish balances sweet and spicy elements, creating a harmonious and deeply satisfying culinary experience.
Ingredients
Instructions
-
Pat the shrimp dry with paper towels and season with salt and pepper.
-
Heat the coconut oil in a large skillet or wok over medium-high heat. Add the onion and cook until softened, about 5 minutes.
-
Add the garlic and ginger and cook for 1 minute more, until fragrant.
-
Stir in the red curry paste and cook for 1 minute, stirring constantly.
-
Add the shrimp and cook until pink and cooked through, about 3-5 minutes.
-
Pour in the coconut milk and vegetable broth. Bring to a simmer.
-
Stir in the frozen corn and lime juice. Season with fish sauce (if using) and red pepper flakes to taste. Simmer for 2-3 minutes.
-
Remove from heat and let rest for 5 minutes.
-
Garnish with fresh cilantro.
Note
- For a richer flavor, you can use coconut cream instead of coconut milk.
- You can add other vegetables like bell peppers or snow peas.
- To make it extra spicy, add a chopped chili pepper to the dish.
