Description
This vibrant Coconut Lime Shrimp Curry is a delightful blend of creamy coconut milk, zesty lime, and aromatic spices, paired perfectly with tender, juicy shrimp. It’s an easy-to-make, flavorful dish that comes together in just 35 minutes, ideal for a satisfying weeknight dinner served over rice or noodles.
Ingredients
Scale
Curry Base
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Curry Sauce
- 2 tablespoons red curry paste
- 1 can (13.5 oz/400 ml) coconut milk
- 1 cup (240 ml) chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or honey
- Juice of 1 lime
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Shrimp
- 1 pound (450 g) large shrimp, peeled and deveined
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Salt and black pepper to taste
Garnish and Serving
- Fresh cilantro, chopped
- Lime wedges
- Cooked rice or noodles
Instructions
- Prepare the Curry Base: Heat the coconut oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes. Then add the minced garlic and fresh ginger, cooking for an additional minute until fragrant.
- Make the Curry Sauce: Stir in the red curry paste to the sautéed aromatics and cook for a minute to release the flavors. Pour in the coconut milk and chicken or vegetable broth. Add fish sauce, brown sugar or honey, lime juice, ground turmeric, cumin, paprika, and season with salt and black pepper. Stir well and let the sauce simmer gently for 10 minutes, allowing the flavors to meld.
- Prepare the Shrimp: Meanwhile, toss the peeled and deveined shrimp with lime juice, olive oil, salt, and pepper. Heat a separate pan over medium heat and cook the shrimp for about 2-3 minutes per side until they turn pink and opaque. Avoid overcooking to maintain their tenderness.
- Combine and Serve: Fold the cooked shrimp gently into the simmering curry sauce. Heat through for another minute or two, adjusting the seasoning with additional salt, pepper, or lime juice if desired.
- Garnish and Serve: Transfer the curry to serving bowls, garnish with freshly chopped cilantro and lime wedges. Serve hot over steamed rice or noodles to complete this delicious meal.
Notes
- You can substitute shrimp with chicken or tofu for a different protein option.
- Adjust the red curry paste quantity to suit your preferred spice level.
- Use low-sodium broth and reduce added salt for a lower sodium version.
- For a richer curry, use full-fat coconut milk; light coconut milk will reduce calories but make the curry less creamy.
- Leftovers can be refrigerated up to 2 days and reheated gently on the stovetop.
