Coconut Shrimp Curry

Coconut Shrimp Curry

This coconut shrimp curry is so delicious and easy to make, you could literally have this on your dinner table in no time at all. Forget take-out, forget going out for dinner, make this curry right at home! There’s a reason this recipe has been so popular on my blog for many years and it’s because of the flavors we achieve!
This curry is packed full of aromatic spices and delicious plump shrimp, making it the perfect meal if you’e feeling like experimenting a little in the kitchen. It’s also chock full of creamy coconut milk, my absolute favorite curry base to achieve a nice rich texture with a smidge of coconut flavor.

What Is Curry?

Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices.  I tried to make this dish as simple as possible with just a couple spices: turmeric, cumin, and curry powder. Those combined with a few aromatics result in a curry so good you’ll be craving it for days after!

Coconut Curry Shrimp
This dish was fantastic!! What an incredible sauce! I’m going to use it for tofu and for chicken.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

•     1/2 tablespoon coconut or avocado oil
•     1 red bell pepper, sliced thin
•     2 teaspoons minced ginger
•     2 teaspoons minced garlic
•     2 tablespoons red curry paste
•     1 13.5 ounce can coconut milk (lite or full fat)
•     1 cup fresh broccoli florets
•     1 bunch scallions, cut into 1/4 inch pieces (save a few for garnish)
•     10 ounce bag of frozen peeled and deveined shrimp, thawed
•     1/4 teaspoon sea salt
•     cooked brown rice or quinoa, for serving
•     lime wedges, for garnish
•     1/4 cup fresh basil, chopped
•     sriracha, for serving (optional)

Instructions

1. Heat oil in a large skillet over medium heat. Add in garlic, ginger and red bell pepper, cook for about 5 minutes or until fragrant. Add in broccoli, coconut milk, curry paste and salt, stir and bring mixture to a low boil for about 5 minutes.
2. Add shrimp and scallions into the pan, stir and cook for 5 minutes. Remove pan from heat and stir in fresh basil. Serve curry over cooked brown rice, quinoa or a mixture of the two. Garnish each serving with a few scallions and a lime wedge.

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