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To make spicy coconut curry shrimp, you need the following ingredients: - 1 pound large shrimp, peeled and deveined - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon ginger, grated - 2 garlic cloves, minced - 1 medium onion, finely chopped - 1 bell pepper (red or yellow), sliced - 1 cup snap peas, trimmed - 1 tablespoon lime juice - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 2 tablespoons vegetable oil - Fresh cilantro, for garnish - Salt and pepper to taste If you don’t have an ingredient, don’t worry! Here are some easy swaps: - Use shrimp of any size; just adjust cooking time. - Coconut cream can replace coconut milk for a thicker sauce. - If you lack red curry paste, yellow or green curry paste works too. - Instead of snap peas, try green beans or broccoli. - Lime juice can be swapped with lemon juice for a different zest. - Use tamari for a gluten-free option in place of fish sauce. Choosing fresh shrimp is crucial for a great dish. Here’s how to pick the best: - Look for shrimp that are firm and have a slight bounce. - Fresh shrimp should smell like the ocean, not fishy. - Check for a shiny shell; dull shells may indicate age. - If buying frozen, ensure they are still frozen solid. - Choose shrimp that are sustainably sourced for the best quality. {{ingredient_image_1}} First, gather your ingredients. You will need one pound of large shrimp, peeled and deveined. Next, chop one medium onion and slice one bell pepper. I like to use red or yellow bell peppers for the color. Trim one cup of snap peas. In a large skillet, heat two tablespoons of vegetable oil over medium heat. Add the chopped onion and sliced bell pepper. Sauté them for about four to five minutes. You want them to become soft and fragrant. Then, add two minced garlic cloves and one tablespoon of grated ginger. This adds a nice kick and flavor. Once your vegetables are soft, stir in two tablespoons of red curry paste. Cook this for about two minutes. This step helps to deepen the flavor. Now pour in one can of coconut milk. Bring this mixture to a gentle simmer. Stir well to combine everything. This is where the magic begins! Next, add the shrimp to the skillet. Cook them for about three to four minutes. They will turn pink and opaque when done. After that, toss in the trimmed snap peas, one tablespoon of lime juice, and one tablespoon of fish sauce. Cook for an additional two to three minutes. You want the peas to be tender-crisp. When everything is cooked, season with salt and pepper to taste. Remove the skillet from heat. Serve your spicy coconut curry shrimp over cooked rice or noodles. I like to garnish with fresh cilantro for a nice touch. Enjoy the vibrant colors and flavors! To change the heat in your spicy coconut curry shrimp, you have options. Use less red curry paste for milder flavor. You can also add sugar or coconut milk to tone down the heat. For more spice, add chili flakes or fresh chili peppers. Always taste as you go. This way, you find the right balance for your taste buds. To make this dish even more flavorful, consider adding a squeeze of lime juice right before serving. Fresh herbs like basil or mint can brighten the dish too. You can also try adding a dash of soy sauce or fish sauce for depth. Use fresh ginger and garlic for the best flavor. They bring a nice zing that makes your curry pop. Sautéing is key for good flavor. Always heat your pan before adding oil. This helps the oil coat the pan evenly. Start with onions and bell peppers. Cook them until soft and fragrant. Stir often to avoid burning. When you add garlic and ginger, keep an eye on them. They can burn quickly. A good sauté makes the base of your curry rich and delicious. Pro Tips Fresh Shrimp: Always use fresh shrimp for the best flavor and texture. If using frozen shrimp, ensure they are fully thawed and pat them dry before cooking. Adjusting Spice Level: Feel free to adjust the amount of red curry paste according to your spice preference. Start with less and add more to taste. Vegetable Variations: You can customize the vegetables in this dish. Broccoli, zucchini, or carrots can be excellent additions or substitutes for the snap peas. Serving Suggestions: This curry pairs beautifully with jasmine rice or quinoa. For a low-carb option, serve it over cauliflower rice or zoodles (zucchini noodles). {{image_2}} You can easily make this dish vegetarian or vegan. Replace the shrimp with tofu or chickpeas. Tofu adds a nice texture. Chickpeas provide protein and fiber. Use soy sauce instead of fish sauce for flavor. This change keeps it tasty and plant-based. Feel free to get creative with your veggies. You can add broccoli, carrots, or zucchini. Each option brings a unique flavor. For added protein, consider using scallops or fish. These can replace shrimp or complement it well. You can mix and match based on your taste. If you want to try different cooking methods, you can use a slow cooker or an Instant Pot. For a slow cooker, prepare all ingredients and cook on low for 4-6 hours. The flavors will blend beautifully. In an Instant Pot, sauté first, then cook on high for 3 minutes. Both methods save time and enhance flavor. To store your spicy coconut curry shrimp, let it cool first. Then, place it in an airtight container. Keep it in the fridge for up to 3 days. This way, it stays fresh and tasty. Make sure to store it separately from your rice or noodles. This keeps everything from getting soggy. To reheat, you can use a skillet or microwave. If using a skillet, heat it on medium-low. Add a splash of water or coconut milk to keep it moist. Stir often until hot. If using a microwave, cover the dish with a lid or microwave-safe wrap. Heat in 30-second bursts, stirring in between, until it’s warm. This helps avoid hot spots. You can freeze spicy coconut curry shrimp, but it’s best to do this before adding the snap peas. They may lose their crunch when frozen. Use a freezer-safe container or bag. Remove as much air as possible. It can last in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use frozen shrimp. Just make sure to thaw them first. To do this, place the shrimp in the fridge overnight or run them under cold water. Once thawed, peel and devein them if needed. Using frozen shrimp is a great time-saver and works well in this spicy coconut curry shrimp dish. This dish pairs well with many sides. Here are some great options: - Steamed jasmine rice - Coconut rice for added flavor - Noodles tossed with lime and herbs - A fresh green salad for crunch - Roasted vegetables for a hearty touch These options balance the rich flavors of the curry. To tone down the heat, try these tips: - Use less red curry paste. Start with half and taste. - Add more coconut milk to cool the spice. - Include a tablespoon of sugar to balance the heat. - Serve it with a side of yogurt to calm the spice. These steps will help you adjust the heat to your taste. This blog post covered key steps to make a delicious coconut curry shrimp. We looked at ingredients, cooking methods, and tips for freshness. You can adjust spice levels and even explore vegetarian options. Storing leftovers properly helps you enjoy your meal later. Remember, use frozen shrimp if fresh ones aren't available. With these ideas, you’ll create a flavorful meal everyone will love. Cooking can be fun, so enjoy each step and share your tasty results!

Spicy Coconut Curry Shrimp

A flavorful and spicy shrimp dish cooked in a creamy coconut curry sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 can coconut milk (14 oz)
  • 2 tablespoons red curry paste
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 bell pepper red or yellow, sliced
  • 1 cup snap peas, trimmed
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce or soy sauce
  • 2 tablespoons vegetable oil
  • fresh cilantro, for garnish
  • salt and pepper to taste

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium heat.
  • Add the chopped onion and bell pepper to the pan, sautéing until they become soft, about 4-5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Add the red curry paste to the skillet, stirring it into the mixture to combine well. Cook for about 2 minutes.
  • Pour in the coconut milk and bring to a gentle simmer, stirring to mix until the curry paste is fully dissolved.
  • Add the shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque.
  • Toss in the snap peas, lime juice, and fish sauce, cooking for another 2-3 minutes until the peas are tender-crisp.
  • Season with salt and pepper to taste and remove from heat.
  • Serve the spicy coconut curry shrimp over cooked rice or noodles, garnished with fresh cilantro.

Notes

Serve over rice or noodles and garnish with fresh cilantro.
Keyword coconut, curry, shrimp, spicy