I have never encountered a curry that I didn’t like. Coconut shrimp curry, however, is a curry that I simply love. It combines shrimp, arguably the most delectable critters of the sea, with a creamy coconut milk base. It’s an easy, one-pan meal that can be prepared in less time than it takes your local Thai restaurant to deliver something to your door.
A few simple, high quality ingredients come together to make a magical dish.
First, sauté the shrimp in some ghee for a few minutes on each side until they’re pink. Be careful not to overcook, they’ll be going back in the pan later.
Remove the shrimp and add the veggies and curry powder. Sautéing the curry will really open it up and have a major impact on flavor.
Once the veggies are tender, add the coconut milk and some lime juice. Simmer until the sauce starts to get thick and bubbly.
Finally toss those shrimp back in along with some fresh herbs. I used some basil, but cilantro, parsley, or thai basil would work just as well.
Plate the coconut shrimp curry with some riced cauliflower and dig in. You deserve it!
Coconut Shrimp Curry
- 1 pound medium shrimp peeled and deveined
- 1 medium onion julienned
- 1 red pepper julienned
- 2 carrots julienned
- 3 garlic cloves minced
- 2 Tbs fresh ginger grated
- 1 1/2 cups full-fat coconut milk
- 1 tablespoon curry powder
- 2 tablespoons ghee divided
- 1/2 cup fresh basil
- juice from half a lime
- 1 tsp sea salt
- 1/2 tsp black pepper
- Season shrimp with salt and pepper.
- Melt 1 tablespoon of ghee in a skillet over medium high heat. Add the shrimp and cook until pink.
- Remove the shrimp and set aside. Add the remaining tablespoon of ghee to the pan and return to medium high heat.
- Add the carrots, onion, pepper, curry powder, salt and pepper. Sauté until the vegetables are tender.
- Add the garlic and ginger and sauté until fragrant, approximately thirty seconds.
- Pour in the coconut milk and lime juice. Reduce heat and simmer until sauce begins to thicken, approximately 10 minutes.
- Add the shrimp back to the pan along with the fresh basil. Simmer for a few more minutes, adding more salt and pepper to taste.
- Serve over riced cauliflower and enjoy!
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