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For a tasty coconut curry shrimp, gather these key ingredients: - 1 pound large shrimp, peeled and deveined - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fresh ginger, grated - 3 cloves garlic, minced - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1 bell pepper, sliced (red or yellow) - 1 cup snap peas (or green beans) - 2 tablespoons olive oil - Salt and pepper to taste Add some flair to your dish with these garnishes and sides: - Fresh cilantro, for garnish - Lime wedges, for serving These add brightness and flavor to your meal. You can also serve the curry with rice or noodles to soak up that delicious sauce. If shrimp is not your thing, you can swap it with chicken or tofu. They work well with the curry flavor too. For vegetables, feel free to use what you have on hand. Broccoli, carrots, or zucchini are great options. Customize based on your taste or what is fresh in your kitchen! For the full recipe, check out the details and enjoy making this dish. To start, gather all your ingredients. You will need: - 1 pound large shrimp, peeled and deveined - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fresh ginger, grated - 3 cloves garlic, minced - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1 bell pepper, sliced (red or yellow) - 1 cup snap peas (or green beans) - 2 tablespoons olive oil - Fresh cilantro, for garnish - Lime wedges, for serving - Salt and pepper to taste Next, wash and chop the vegetables. Slice the bell pepper into thin strips. Rinse the snap peas under cold water. Now the fun begins! Heat the olive oil in a large skillet over medium heat. Add the grated ginger and minced garlic. Cook them for about 1-2 minutes until they smell great. Next, stir in the red curry paste. Mix it well and cook for another minute. This step helps the flavors blend together. Gradually pour in the coconut milk. Keep stirring until the curry paste mixes in completely. Add the fish sauce and brown sugar, then bring it to a simmer. Add the sliced bell pepper and snap peas. Cook for 5-7 minutes until the veggies are tender but still crisp. Now, it’s time to add the shrimp. Cook them for about 3-5 minutes until they turn pink and opaque. Stir occasionally for even cooking. To make your coconut curry shrimp even better, try these tips: - For extra heat, add sliced chili peppers or a pinch of cayenne pepper. - Fresh herbs like basil or mint can add a nice touch. - Want more sweetness? Add a little extra brown sugar. - Serve it with jasmine rice or quinoa to soak up the sauce. By following these steps, you will have a delicious Coconut Curry Shrimp dish ready in no time. For the complete recipe, check out the Full Recipe. When making coconut curry shrimp, avoid a few common mistakes. First, do not overcook the shrimp. They cook fast and become tough if you cook them too long. Second, don’t skip the fish sauce. It adds depth to the flavor. Finally, watch the heat. Cooking on high can burn the garlic or ginger, ruining the dish. To get perfectly cooked shrimp, start with fresh shrimp. Peel and devein them for the best texture. Heat your skillet before adding oil. This helps the shrimp cook evenly. When you add shrimp, spread them out in the pan. This way, they cook faster and don’t steam. Cook for about 3-5 minutes until they turn pink and opaque, then remove them from heat right away. Adjusting the spiciness in your coconut curry shrimp is easy. If you want it hotter, add more red curry paste. Start with a small amount, then taste as you go. For milder curry, reduce the paste and add a bit of coconut milk. You can also add a touch of sugar to balance the heat. Enjoy experimenting until you find the right level for you! {{image_2}} You can make this dish vegan easily. Replace shrimp with tofu or chickpeas. Use vegetable broth instead of fish sauce. Coconut milk still brings the creamy texture. You can add extra veggies like carrots or mushrooms. This way, you keep the flavor and texture rich. Good news! This recipe is mostly gluten-free. Just ensure your red curry paste is gluten-free. Check labels for fish sauce too. Serve over rice or quinoa for a gluten-free meal. Always read labels to avoid hidden gluten. If you want to switch up the protein, think about chicken or fish. You can also use tempeh for a different texture. These proteins work well with the curry sauce. Adjust the cooking time depending on what you choose. This keeps your meals exciting and diverse. For the full recipe, check out the details above! To store leftover coconut curry shrimp, let it cool down first. Transfer it to an airtight container. Keep it in the fridge for up to 3 days. Make sure to seal it tightly to keep the flavors fresh. When you're ready to enjoy the leftovers, reheat them gently. You can use a skillet over low heat. Stir often until it's hot. You can also use the microwave. Heat it in short bursts, stirring in between. This helps keep the shrimp tender. You can freeze coconut curry shrimp for longer storage. Place it in a freezer-safe bag or container. Be sure to remove as much air as possible. It can last in the freezer for up to 2 months. When you want to eat it, thaw it in the fridge overnight. Reheat it as mentioned above for the best flavor. For the full recipe, check the earlier section. Coconut curry shrimp is a rich, creamy dish. It features shrimp cooked in coconut milk and curry paste. The flavors blend together to create a warm, comforting meal. You’ll taste notes of ginger and garlic. This dish is popular in many Asian cuisines. It's both simple and satisfying. To add heat, you can increase the red curry paste. Start with a small amount and taste as you go. You can also add fresh chili or red pepper flakes. Another option is to use a spicy fish sauce. Remember to balance the heat with sweetness from the brown sugar. Coconut curry shrimp pairs well with many sides. I recommend serving it with steamed jasmine rice. The rice absorbs the flavorful sauce nicely. You can also serve it with quinoa or rice noodles. Adding a side of fresh vegetables adds color and crunch. Yes, coconut curry shrimp can be a healthy choice. Shrimp is low in calories and high in protein. The vegetables add fiber and vitamins. Coconut milk contains healthy fats, but use it in moderation. You can adjust the amount of sugar for a healthier dish. You can use frozen shrimp with this recipe. Just thaw them first for best results. Place the shrimp in cold water for about 15 minutes. Once thawed, you can follow the same cooking steps. This makes it easy to enjoy coconut curry shrimp anytime. For the full recipe, refer to the provided details. Coconut curry shrimp is a flavorful dish made with simple ingredients. We covered what you need and exciting ways to serve it. You learned about each step to prepare and cook this dish perfectly. I shared tips to avoid common mistakes and how to adjust the spice level. Feel free to try vegan or gluten-free options. Storing leftovers and reheating them is easy. Enjoy your cooking journey, and don’t forget to ask questions if you have any!

42. Coconut Curry Shrimp

Discover the deliciousness of Coconut Curry Shrimp with this easy recipe! Perfect for a quick weeknight dinner, this creamy dish combines tender shrimp, vibrant vegetables, and rich coconut milk in just 30 minutes. With a hint of spice from red curry paste and sweetness from brown sugar, it's a delightful meal that everyone will love. Click through to get the full recipe and make your dinner unforgettable!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon fresh ginger, grated

3 cloves garlic, minced

1 tablespoon fish sauce

1 tablespoon brown sugar

1 bell pepper, sliced (red or yellow)

1 cup snap peas (or green beans)

2 tablespoons olive oil

Fresh cilantro, for garnish

Lime wedges, for serving

Salt and pepper to taste

Instructions
 

Heat the Oil: In a large skillet, heat the olive oil over medium heat.

    Sauté Aromatics: Add the grated ginger and minced garlic to the skillet, cooking for about 1-2 minutes until fragrant.

      Curry Base: Add the red curry paste into the skillet, stirring well to combine with the ginger and garlic. Cook for another minute to enhance the flavors.

        Add Coconut Milk: Gradually pour in the coconut milk, stirring continuously until the curry paste is fully incorporated.

          Flavor it Up: Add the fish sauce and brown sugar to the mixture, stirring to combine. Bring it to a simmer.

            Incorporate Vegetables: Add the sliced bell pepper and snap peas to the skillet, cooking for 5-7 minutes until the vegetables are tender-crisp.

              Cook the Shrimp: Add the shrimp to the skillet, cooking until they turn pink and opaque, about 3-5 minutes. Stir occasionally.

                Season: Taste and adjust seasoning with salt and pepper as necessary.

                  Serve: Remove from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 4