Coconut Shrimp Curry
350kcal
Ingredients
For the Shrimp
- 1 pound Large shrimp fresh or thawed
For the Base
- 2 tablespoons Coconut oil for sautéing
- 1 medium Onion finely chopped
- 3 cloves Garlic minced
- 1 tablespoon Fresh ginger grated
- 1 medium Bell pepper sliced
For the Sauce
- 1 can Coconut milk
- 2 tablespoons Red curry paste adjust to spice preference
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
For the Finish
- 2 cups Fresh spinach
- 1 lime Juice squeezed
- 1/4 cup Fresh cilantro for garnish, optional
- Salt to taste
- Pepper to taste
Method
Cooking Instructions
- Heat the coconut oil in a large skillet or wok over medium heat until it shimmers.
- Add the chopped onion and sauté for about 3–4 minutes until it becomes translucent.
- Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Toss in the sliced bell pepper and cook for 3–4 minutes until slightly tender.
- Pour in the coconut milk, stirring in the red curry paste, fish sauce, and brown sugar. Bring to a gentle simmer.
- Taste and adjust the seasoning with salt and pepper as desired.
- Gently add the shrimp and cook for 5–7 minutes, or until they turn pink and opaque.
- Stir in the fresh spinach and cook for another 1–2 minutes until wilted.
- Remove from heat, stir in lime juice, and serve hot garnishing with fresh cilantro if desired.
Nutrition
Serving1cupCalories350kcalCarbohydrates25gProtein20gFat20gSaturated Fat15gPolyunsaturated Fat2gMonounsaturated Fat3gCholesterol150mgSodium500mgPotassium600mgFiber2gSugar5gVitamin A2000IUVitamin C30mgCalcium40mgIron2mg
Notes
Always use fresh or fully thawed shrimp for the best texture. Cook shrimp only until pink and opaque to prevent overcooking. Allow coconut milk and spices to simmer before adding shrimp for optimal flavor.