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 or off
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
2 tbsp (30 ml) coconut oil or neutral oil
1 small yellow onion, finely chopped
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp grated fresh ginger
2 tbsp Thai red curry paste
1 / 2 tsp ground turmeric (optional)
1 can (13.5 oz / 400 ml) full-fat coconut milk
1 / 2 cup (120 ml) low-sodium stock (chicken, seafood, or vegetable)
1 tbsp fish sauce
1 tbsp brown sugar or palm sugar
1 tsp lime zest (from 1 lime)
2 tbsp fresh lime juice
1 cup (150 g) cherry tomatoes, halved (optional)
2 cups (60 g) baby spinach leaves (optional)
1 / 4 cup (10 g) chopped fresh cilantro, plus more for serving
2 scallions, thinly sliced
1 small red chili, thinly sliced, or 1 / 2 tsp red pepper flakes (optional)
Steamed jasmine rice or rice noodles, for serving
Lime wedges, for serving

Instructions

Pat the shrimp dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat the oil in a large skillet over medium-high heat. Add the onion and red bell pepper and cook, stirring, until softened, 3 to 4 minutes.
Stir in the garlic and ginger and cook until fragrant, 30 to 60 seconds.
Add the red curry paste and turmeric; cook, stirring, 1 minute to bloom the spices.
Pour in the coconut milk and stock, stirring to combine. Add the fish sauce, brown sugar, and lime zest. Bring to a gentle simmer.
If using, add the cherry tomatoes and simmer until slightly thickened, 5 to 7 minutes.
Add the shrimp in an even layer. Reduce heat to medium and simmer, turning once, until the shrimp are just opaque and curled, 3 to 4 minutes total.
Stir in the spinach (if using) to wilt, 30 to 60 seconds.
Remove from heat and stir in the lime juice, half the cilantro, and half the scallions. Taste and adjust seasoning with more salt, curry paste, sugar, or lime juice as desired.
Serve over steamed jasmine rice or rice noodles. Garnish with the remaining cilantro and scallions and the sliced chili, and offer lime wedges on the side.