Entrée: United States – Coconut Curry Shrimp

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 1 / 2 lb (680 g) large shrimp, peeled and deveined (tails on optional)
1 tbsp neutral oil (canola, avocado, or coconut oil)
1 small yellow onion, finely chopped
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp red curry paste
1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken
1 / 2 cup (120 ml) low-sodium chicken or seafood stock (or water)
1 tbsp fish sauce
1 tbsp light brown sugar, packed
1 tbsp fresh lime juice, plus lime wedges for serving
1 / 4 tsp red pepper flakes (optional, to taste)
Kosher salt and freshly ground black pepper, to taste
1 / 4 cup fresh cilantro, roughly chopped
2 scallions, thinly sliced
Steamed jasmine rice, for serving

Instructions

Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the bell pepper and cook 2 minutes more.
Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
Add the red curry paste and cook, stirring, 30 to 60 seconds to bloom the spices.
Pour in the coconut milk and stock, scraping up any browned bits. Bring to a gentle simmer.
Stir in the fish sauce, brown sugar, lime juice, and red pepper flakes (if using). Simmer 3 to 4 minutes to slightly thicken and meld flavors.
Add the shrimp to the sauce in an even layer. Simmer, stirring once or twice, until just opaque and pink, 3 to 4 minutes total (do not overcook).
Remove from heat. Taste and adjust: add more fish sauce for salt, lime juice for brightness, or a pinch of sugar to balance.
Stir in half the cilantro and half the scallions; reserve the rest for garnish.
Serve the curry over steamed jasmine rice. Garnish with remaining cilantro and scallions and serve with lime wedges.