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Coconut Curry Shrimp

Coconut Curry Shrimp Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp vegetable oil
  • 1 small yellow onion, thinly sliced
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 2 cups baby spinach
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, roughly chopped
  • Steamed jasmine rice, for serving

Method
 

  1. Heat oil in a large skillet over medium heat. Add onion and bell pepper, cook 4-5 minutes until softened. Add garlic and ginger, cook 1 minute.
  2. Stir in red curry paste and cook 1 minute, until darkened and fragrant.
  3. Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer, then reduce heat and cook 5 minutes, stirring occasionally, until slightly thickened.
  4. Add shrimp and cook 3-4 minutes until pink and opaque. Add spinach, stir until wilted, about 1 minute.
  5. Remove from heat, stir in lime juice. Ladle over rice, top with cilantro, and serve with lime wedges.

Notes

The sauce thickens as it simmers; don’t reduce it too much or the fish sauce can turn salty. Leftovers keep in the fridge for up to 3 days and are best reheated gently with a splash of water.