Why You’ll Love This Recipe
Quick to make, bold in flavor, creamy yet light, and perfect with rice or naan. An easy, exotic meal made with pantry staples.
Kitchen Equipment You’ll Need
Large skillet or sauté pan
Knife and cutting board
Mixing spoon or spatula
Measuring cups and spoons
Lime juicer (optional)
Tips for Success
Use raw, peeled shrimp for best flavor and texture
Avoid overcooking the shrimp—they only need a few minutes
Simmer the sauce gently to prevent curdling the coconut milk
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon oil (coconut or vegetable)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
½ teaspoon paprika
1 can (13.5 oz) coconut milk
1 tablespoon fish sauce or soy sauce
Juice of ½ lime
Salt and pepper to taste
Fresh cilantro or basil, for garnish
Cooked rice or naan, for serving
Directions
Heat oil in a large skillet over medium heat. Add chopped onion and sauté until soft, about 3–4 minutes. Add garlic and ginger, and cook for 1 minute more.
Stir in curry powder and paprika, cooking for 30 seconds to bloom the spices.
Pour in coconut milk and fish sauce, then stir to combine. Simmer for 5–7 minutes, allowing the sauce to thicken slightly.
Add shrimp to the skillet and simmer for 4–5 minutes or until shrimp are pink and cooked through.
Squeeze in lime juice and season with salt and pepper to taste.
Garnish with chopped fresh herbs and serve over warm rice or with naan.
Additional Tips or Variations
Add sliced bell peppers or spinach for extra veggies
Use red curry paste instead of powder for Thai-style heat
Swap shrimp for scallops, chicken, or tofu for variation
Top with chopped peanuts or toasted coconut for crunch