Red Curry Shrimp With Coconut – The succulent shrimp is simmered in a creamy coconut milk base, infused with aromatic spices like turmeric, cumin, and coriander, creating a fragrant and mouthwatering sauce. Serve it over a bed of fluffy rice or with warm naan for a complete meal.
What Is Red Curry Shrimp with Coconut?
Red Curry Shrimp with Coconut is a Thai-inspired dish that combines shrimp, red curry paste, and creamy coconut milk to create a harmonious medley of flavors. It’s known for its vibrant orange hue, courtesy of the red curry paste, and its luxurious texture, which comes from the coconut milk. The dish is often rounded out with vegetables, herbs, and a touch of lime for brightness.
Tips and Tricks for the Perfect Red Curry Shrimp
Use High-Quality Shrimp
- Opt for fresh or frozen shrimp that are deveined and peeled for convenience. Wild-caught shrimp often have a sweeter, cleaner taste compared to farmed shrimp.
- Avoid overcooking shrimp—they only need 2-3 minutes in the curry to turn pink and tender.
Choose the Right Curry Paste
- Not all red curry pastes are created equal. Brands like Maesri and Mae Ploy are highly recommended for their authentic flavor.
- Adjust the amount of curry paste based on your spice tolerance.
Coconut Milk Matters
- Use full-fat coconut milk for a creamy, rich sauce. Light versions can be used for a lower-calorie option, but the texture won’t be as luscious.
Balance the Flavors
- Taste as you go and adjust with fish sauce for umami, sugar for sweetness, and lime juice for acidity.
Cook Aromatics First
- Sauté garlic, ginger, and onions before adding the curry paste. This step blooms the spices and deepens the flavor.
Variations to Try
- Vegetarian Option
- Swap shrimp with tofu or chickpeas for a plant-based version. Add more vegetables like bell peppers, zucchini, or baby corn for a hearty twist.
- Seafood Mix
- Mix shrimp with other seafood like scallops, mussels, or squid for a seafood medley.
- Extra Veggies
- Boost the nutritional value by adding spinach, snap peas, or bamboo shoots.
- Creamy Twist
- Add a dollop of peanut butter to the curry for a nutty depth of flavor.
- Spicy Lovers’ Dream
- Stir in chopped Thai chilies or a drizzle of chili oil for extra heat.
How to Serve Red Curry Shrimp with Coconut
- With Rice: Steamed jasmine rice is the classic choice, as it soaks up the delicious sauce.
- Noodles: Serve over rice noodles or vermicelli for a fun twist.
- Low-Carb: Pair with cauliflower rice or zoodles for a lighter option.
- Garnishes: Top with fresh cilantro, Thai basil, lime wedges, and a sprinkle of chopped peanuts for added texture and flavor.
How to Store and Reheat
- Refrigerating: Store leftovers in an airtight container for up to 3 days. The flavors deepen as it sits!
- Freezing: Freeze the curry (without the shrimp, as they can become rubbery) for up to 3 months. Add fresh shrimp when reheating.
- Reheating: Gently warm on the stove over medium heat, stirring occasionally. Add a splash of coconut milk if the sauce thickens too much.
Recipe FAQs
Can I Make This Dish Less Spicy?
Yes! Start with half the amount of red curry paste and gradually add more to your taste.
What Type of Shrimp Should I Use?
Large or jumbo shrimp are ideal as they stay juicy and flavorful. Ensure they’re deveined and peeled for convenience.
Can I Use Frozen Shrimp?
Absolutely! Thaw frozen shrimp in the refrigerator overnight or quickly defrost them in cold water before cooking.
What Vegetables Work Well in This Dish?
Bell peppers, carrots, zucchini, and green beans are popular choices. Feel free to mix and match based on what you have on hand.
Can I Substitute Coconut Milk?
For a dairy-free alternative, try cashew cream or almond milk, though the flavor and texture will vary. Regular cream can be used if you’re not avoiding dairy.
Red Curry Shrimp With Coconut
Red Shrimp Coconut Curry - The succulent shrimp is simmered in a creamy coconut milk base, infused with aromatic spices like turmeric, cumin, and coriander, creating a fragrant and mouthwatering sauce. Serve it over a bed of fluffy rice or with warm naan for a complete meal.
Ingredients
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 1 tbsp ginger, minced
- 2 garlic cloves, minced
- ½ tsp salt + ½ tsp black pepper
- 2 tbsp red curry paste
- 1 red bell pepper, thinly sliced
- 1 (14.5 oz) can coconut milk
- 1 lb large shrimp, cleaned & deveined
- 1 tbsp fresh lime juice
- ¼ cup cilantro, chopped
- Steamed white rice, for serving
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat. Add onion and cook for 8-10 minutes until golden and softened.
- Stir in ginger and garlic, cooking until fragrant (about 1 minute). Season with half the salt and pepper.
- Stir in red curry paste, coating the aromatics. Add red bell pepper and sauté for 3-4 minutes until softened.
- Pour in the coconut milk and half a can of water. Bring to a gentle simmer, letting the flavors meld.
- Season shrimp with the remaining salt and pepper. Add to the pot, cover, and simmer for 3-4 minutes until shrimp turn pink and tender.
- Remove from heat and stir in fresh lime juice and cilantro. Serve hot over steamed rice for a meal that’s both easy and elegant!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 389Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 239mgSodium 1552mgCarbohydrates 22gFiber 1gSugar 3gProtein 29g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Red Curry Shrimp with Coconut is a celebration of bold flavors, creamy textures, and customizable options. Whether you’re hosting a dinner party or treating yourself to an indulgent meal, this dish is guaranteed to impress. The combination of spicy red curry paste, creamy coconut milk, and tender shrimp is nothing short of magical.
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