Introduction
Welcome to a culinary delight that brings the essence of the tropics to your dinner table! This Coconut Curry Shrimp is a vibrant dish bursting with flavor and warmth, perfect for a cozy evening at home or impressing friends at a dinner party. The creamy coconut milk, combined with spicy red curry paste and fresh vegetables, creates a harmony of tastes that will transport your taste buds to paradise. Let’s dive into the recipe!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup vegetable or chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup bell peppers, sliced
- 1 cup snap peas
- Juice of 1 lime
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
Directions and Instructions
- Begin by heating the olive oil in a large skillet over medium heat, allowing it to warm up and become fragrant.
- Add the diced onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes translucent and soft.
- Stir in the minced garlic and ginger, cooking for an additional minute until the aroma fills your kitchen.
- Next, add the red curry paste to the skillet, stirring well to combine and cooking for another 2 minutes.
- Pour in the rich coconut milk and vegetable or chicken broth, stirring until the mixture is beautifully blended.
- Add the fish sauce and brown sugar, allowing the mixture to simmer for about 5-7 minutes, letting those flavors meld together.
- Introduce the sliced bell peppers and snap peas to the curry, cooking until they are just tender and vibrant.
- Finally, add the shrimp to the skillet, and cook for another 3-5 minutes, or until the shrimp are pink and cooked through.
- Squeeze the fresh lime juice over the curry and season with salt and pepper to taste.
- Garnish with fresh cilantro before serving, adding a beautiful touch and an additional burst of flavor.
Notes or Tips
For those who love a bit more heat, feel free to add extra red chili flakes or a dash of sriracha. This dish pairs wonderfully with jasmine or basmati rice, which helps soak up the delightful sauce. If you want to add a bit more nutrition, toss in some fresh spinach or kale just before serving for an extra pop of color and health benefits!
Cooking Techniques
This recipe involves basic sautéing and simmering techniques. Sautéing the aromatics (onion, garlic, and ginger) helps release their natural flavors, while simmering allows the curry to develop a depth of taste. The quick cooking of the shrimp ensures they remain tender and juicy, perfectly complementing the creamy curry sauce.
FAQ
- Can I use frozen shrimp? Yes! Just make sure they are fully thawed and drained before adding them to the dish.
- What can I substitute for the coconut milk? You can use almond milk or a light cream, but keep in mind that the flavor will change.
- Is this dish gluten-free? Absolutely! All of the ingredients are naturally gluten-free. Just confirm that your fish sauce is gluten-free as well.
Conclusion
This Coconut Curry Shrimp is not just a meal; it’s an experience! The combination of spices and fresh ingredients creates a dish that is as satisfying as it is flavorful. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to become a favorite. So, gather your ingredients and get ready to savor a delightful taste of the tropics right from your kitchen!