Coconut Curry Shrimp

Ingredients

For the Shrimp Curry:

1 lb (450 g) shrimp, peeled and deveined

1 tbsp oil (coconut oil or vegetable oil)

1 small onion, finely chopped

3 cloves garlic, minced

1 tsp ginger, minced

2 tbsp red or yellow curry paste

1 can (13.5 oz / 400 ml) coconut milk

1 tbsp lime juice

1 tbsp soy sauce or fish sauce

1 tsp brown sugar (optional)

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Optional Add-ins:

1 bell pepper, sliced

1 cup spinach

1/2 cup cherry tomatoes

For Serving:

Jasmine rice or basmati rice

Lime wedges

Instructions

1. Sauté the Aromatics

Heat oil in a large skillet over medium heat.

Add onion and cook until soft.

Add garlic and ginger; sauté for 30 seconds.

2. Add Curry Paste

Stir in the curry paste and cook 1 minute to release flavor.

3. Make the Sauce

Pour in the coconut milk and stir until smooth.

Add soy sauce (or fish sauce), lime juice, and brown sugar.

Simmer gently for 3–4 minutes.

4. Add Vegetables (Optional)

Add bell pepper, spinach, or tomatoes if using.

Cook until softened.

5. Cook the Shrimp

Add shrimp to the simmering sauce.

Cook 2–3 minutes, until shrimp turn pink and opaque.

Taste and adjust seasoning.

6. Serve

Spoon the coconut curry shrimp over warm jasmine rice.

Garnish with fresh cilantro and lime wedges.