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20-Minute Coconut Curry Shrimp

A quick and creamy coconut curry shrimp dish featuring aromatic ginger, garlic, and red curry paste for a restaurant-quality meal at home.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai-inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp coconut oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, freshly grated
  • 2 tbsp red curry paste
  • 1 can full-fat coconut milk 400 ml
  • 1 tbsp halal-compliant fish sauce
  • 1 tsp brown sugar
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Equipment

  • Large skillet

Method
 

Cooking Steps
  1. Pat the shrimp dry with paper towels.
  2. Heat coconut oil in a large skillet over medium-high heat.
  3. Sear the shrimp for 1-2 minutes per side until opaque and pink; remove and set aside.
  4. In the same skillet, sauté the diced onion until translucent, about 3 minutes.
  5. Stir in minced garlic and grated ginger, sautéing for 30 seconds.
  6. Add red curry paste and stir constantly for 1 minute to toast.
  7. Pour in coconut milk, scrape the bottom of the pan, and bring to a gentle simmer.
  8. Stir in the fish sauce and brown sugar until the sauce thickens slightly.
  9. Return the shrimp to the pan and toss gently until heated through.

Notes

Store in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop. Not recommended for freezing.