Description
A vibrant and creamy Coconut Lime Shrimp Curry featuring succulent shrimp simmered in a flavorful coconut milk and red curry paste sauce, infused with fragrant spices and a zesty lime finish. This quick and easy recipe is perfect for a comforting weeknight dinner served over rice or noodles.
Ingredients
Scale
Curry Base
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Curry Sauce
- 2 tablespoons red curry paste
- 1 can (13.5 oz/400 ml) coconut milk
- 1 cup (240 ml) chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or honey
- Juice of 1 lime
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Shrimp
- 1 pound (450 g) large shrimp, peeled and deveined
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Salt and black pepper to taste
To Serve
- Fresh cilantro, chopped
- Lime wedges
- Cooked rice or noodles
Instructions
- Prepare the Curry Base: Heat the coconut oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent. Stir in the minced garlic and fresh ginger, cooking for an additional 1-2 minutes until fragrant.
- Make the Curry Sauce: Add the red curry paste to the skillet and stir well to coat the onion mixture. Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Season with fish sauce, brown sugar or honey, lime juice, ground turmeric, ground cumin, paprika, salt, and black pepper. Bring the sauce to a gentle simmer and let it cook for 10 minutes to develop the flavors.
- Prepare the Shrimp: In a separate bowl, toss the peeled and deveined shrimp with lime juice, olive oil, salt, and black pepper. Heat a separate pan over medium heat and cook the shrimp until they turn pink and opaque, about 2-3 minutes per side depending on their size.
- Combine and Serve: Fold the cooked shrimp into the curry sauce, stirring gently to coat. Allow the combined curry and shrimp to heat through for another 1-2 minutes. Taste and adjust seasoning if necessary.
- Garnish and Serve: Serve the coconut lime shrimp curry over cooked rice or noodles. Garnish with freshly chopped cilantro and lime wedges for an extra burst of freshness.
Notes
- You can substitute shrimp with chicken or tofu for a different protein option.
- Adjust the amount of red curry paste depending on your preferred spice level.
- Serve with jasmine rice or rice noodles for authentic flavor.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
