Coconut Curry Shrimp

Succulent shrimp simmered in a creamy, spicy, and aromatic Thai red curry sauce, served with quick-cooking jasmine rice for a fast, flavorful meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy
• Cost: $5.37/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• Low-Calorie

Tags

• quick
• healthy
• spicy
• savory

Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper (medium, thinly sliced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon red curry paste (gluten-free, to taste)
• 1 can coconut milk (13.5-ounce, full-fat)
• 0.5 cup gluten-free chicken broth (gluten-free)
• 1 pound large shrimp (large, peeled and deveined)
• 1 tablespoon gluten-free fish sauce (gluten-free)
• 1 tablespoon brown sugar (or to taste)
• 1 lime (juiced, plus wedges for serving)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 2 cup quick-cooking jasmine rice

Instructions

1. Prepare the quick-cooking jasmine rice according to package directions, typically by combining rice with an equal amount of water, boiling, then simmering covered for 5-10 minutes. Set aside.
2. While the rice cooks, heat the olive oil in a large skillet or wok over medium heat. Add the red bell pepper and cook for 3-4 minutes until slightly softened.
3. Add the minced garlic and grated fresh ginger to the skillet and cook for 1 minute until fragrant.
4. Stir in the red curry paste and cook for 1 minute, allowing it to bloom and become aromatic.
5. Pour in the full-fat coconut milk and gluten-free chicken broth, stirring to combine. Bring to a gentle simmer. Reduce heat to low.
6. Add the peeled and deveined large shrimp to the simmering sauce and cook for 3-5 minutes, until the shrimp turn pink and opaque. Do not overcook.
7. Stir in the gluten-free fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
8. Serve the coconut curry shrimp immediately over the prepared jasmine rice. Garnish with chopped fresh cilantro, if desired, and lime wedges.

Notes

For an extra kick, add a sliced fresh jalapeño or serrano pepper with the bell pepper. Leftovers can be stored in the refrigerator for up to 2 days.

Nutrition (per serving)

• Calories: 373
• Protein: 17.9 g
• Carbohydrates: 35 g
• Fat: 19 g
• Fiber: 1.4 g
• Sodium: 1038 mg
• Saturated Fat: 12.6 g
• Sugar: 6.6 g
• Cholesterol: 125 mg