Coconut Curry Shrimp: A Tropical Culinary Delight

by

Introduction

Embark on a flavor journey with this luxurious Coconut Curry Shrimp, a dish that perfectly balances creamy coconut, aromatic spices, and succulent shrimp. This recipe brings the vibrant flavors of Southeast Asian cuisine directly to your dining table, promising a meal that’s both comforting and exotic.

Ingredients

For the Coconut Curry Shrimp

  • 500 g (1.1 lbs) peeled shrimp
  • 1 tablespoon (15 ml) coconut oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon mild or medium curry paste
  • 200 ml (6.8 fl oz) coconut milk
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste
  • Juice of half a lime
  • Fresh cilantro for garnish

For the Coconut Rice

  • 1 cup (200 g) basmati rice
  • 200 ml (6.8 fl oz) coconut milk
  • 200 ml (6.8 fl oz) water
  • Pinch of salt

Preparation and Cooking Instructions

Coconut Rice Preparation

  1. In a medium saucepan, combine coconut milk, water, and salt.
  2. Bring the mixture to a boil over high heat.
  3. Add basmati rice and reduce heat to low.
  4. Cover the pot and simmer for 15 minutes.
  5. Remove from heat and let the rice rest, covered, for an additional 5 minutes.
  6. Fluff rice with a fork before serving.

Coconut Curry Shrimp Preparation

  1. Heat coconut oil in a large skillet over medium heat.
  2. Add finely chopped onions and sauté for 2-3 minutes until translucent.
  3. Incorporate minced garlic, curry paste, turmeric, and ground ginger.
  4. Cook for 1-2 minutes to release the aromatic spices.
  5. Pour in coconut milk, stirring to combine all ingredients.
  6. Simmer the sauce for 5 minutes to develop flavors.
  7. Add peeled shrimp to the skillet.
  8. Season with salt and pepper.
  9. Cook for 5-6 minutes until shrimp turn pink and are fully cooked.
  10. Finish with fresh lime juice and mix well.

Serving

  1. Plate the coconut rice as a base.
  2. Gently place the curry shrimp on top of the rice.
  3. Garnish with fresh chopped cilantro.

Nutritional Information (Per Serving)

  • Calories: 410 kcal
  • Protein: 25g
  • Carbohydrates: 30g
  • Fat: 22g
  • Fiber: 2g
  • Sodium: 350mg

Cooking Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Easy

Variations and Substitutions

Protein Alternatives

  • Replace shrimp with chicken, tofu, or white fish
  • Use mixed seafood for a more varied dish
  • Opt for plant-based protein for a vegetarian version

Dietary Modifications

  • Use cauliflower rice for a low-carb option
  • Choose light coconut milk to reduce calories
  • Use gluten-free curry paste for gluten-sensitive diets

Spice Level Adjustments

  • Increase curry paste for more heat
  • Add red chili flakes for extra spiciness
  • Use mild curry paste for a gentler flavor profile

Frequently Asked Questions

Q1: Can I use frozen shrimp?

A: Yes, thaw frozen shrimp completely and pat dry before cooking to ensure proper texture.

Q2: How long can I store leftovers?

A: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent overcooking the shrimp.

Q3: Is this dish spicy?

A: The spice level depends on the curry paste. Mild curry paste offers minimal heat, while medium can provide a gentle kick.

Q4: Can I make this recipe ahead of time?

A: Prepare rice and chop ingredients in advance. Cook shrimp just before serving to maintain optimal texture.

Q5: What are good side dishes?

A: Serve with naan bread, cucumber salad, or steamed vegetables for a complete meal.