Creamy Coconut Curry Shrimp

Plump shrimp and crisp snow peas simmered in a rich, spicy coconut milk curry, served with aromatic jasmine rice for a flavorful Thai-inspired dish.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Easy
• Cost: $7.84/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• spicy
• quick
• fresh

Ingredients

• 0.75 pound shrimp (raw, peeled, deveined)
• 1 tablespoon coconut oil
• 0.5 yellow onion (medium, thinly sliced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1.5 tablespoon red curry paste
• 13.5 ounce full-fat coconut milk
• 0.5 cup chicken broth
• 1 tablespoon fish sauce
• 0.5 teaspoon light brown sugar
• 1 cup jasmine rice (uncooked)
• 1 cup snow peas
• 0.5 lime (small, juiced)
• 2 tablespoon fresh cilantro (chopped)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)

Instructions

1. Prepare jasmine rice according to package directions. Keep warm.
2. Heat 1 tablespoon coconut oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced yellow onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
4. Add the red curry paste to the skillet and cook for 1 minute, stirring constantly, to bloom the spices.
5. Pour in the full-fat coconut milk and chicken broth. Bring to a gentle simmer, stirring well to combine the curry paste.
6. Stir in the fish sauce and light brown sugar. Let the curry simmer gently for 5 minutes, allowing the flavors to meld.
7. Add the raw shrimp and snow peas to the curry. Cook for 3-5 minutes, or until the shrimp are pink and cooked through and the snow peas are tender-crisp.
8. Remove from heat and stir in the juice from 0.5 lime. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
9. Serve the creamy coconut curry shrimp over the warm jasmine rice. Garnish with chopped fresh cilantro if desired.

Notes

Adjust the amount of red curry paste to your desired spice level. For extra vegetables, consider adding sliced bell peppers or bamboo shoots with the snow peas.

Nutrition (per serving)

• Calories: 710
• Protein: 51 g
• Carbohydrates: 58 g
• Fat: 33 g
• Fiber: 7 g
• Sodium: 1600 mg
• Saturated Fat: 25 g
• Sugar: 9.5 g
• Cholesterol: 380 mg