4.5 19 Published Aug 05, 2024 For this reason I gravitate toward quick, one-pan recipes like this coconut shrimp curry, pesto chicken and veggies, egg roll in a bowl or chicken fajitas. With a help of jarred red curry paste, you can easily toss together this flavorful shrimp curry in less than 20 minutes! It’s loaded with nutrient-dense veggies, protein thanks to the shrimp and healthy fat from the coconut milk, which also makes this dish extra creamy.
Why You’ll Love This Recipe
Quick and Easy – This recipe comes together in one pan and in less than 20 minutes, making it perfect for busy weeknights. Flavor-Packed – The combination of garlic, ginger, and red curry paste creates a rich and aromatic base, while the coconut milk adds a creamy touch that balances the spices beautifully. Customizable – Feel free to add your favorite veggies or adjust the spice level to suit your taste. This recipe is versatile and can easily be adapted to what you have on hand. Healthy and Nutritious – Packed with fresh vegetables and shrimp, this curry is a wholesome meal that provides a good dose of protein, vitamins, and minerals. Plus, you can serve it over brown rice or quinoa for added fiber and nutrients.
shrimp – I love using frozen peeled and deveined shrimp because it saves so much prep time. Just thaw them before cooking, and they’re ready to go. coconut or avocado oil – a little bit of healthy fat to sauté the garlic and ginger, giving the curry a rich base. Any neutral oil will work well. garlic and ginger – freshly minced garlic and ginger are must-haves for a fragrant and flavorful curry. They create the perfect foundation for the dish. veggies – we went with red bell pepper and broccoli for this curry, keeping this simple but still delicious. coconut milk – you can use lite or full-fat coconut milk. Full-fat gives a richer, creamier sauce, while lite is a bit lighter. Personally, I love using full-fat for a creamy curry, but choose what you enjoy. red curry paste – this is where the curry gets its bold flavor! Feel free to adjust the amount based on your spice preference. scallions – these add a mild onion flavor and a nice pop of color. Save a few for garnishing the finished dish. fresh basil – chopped basil adds a fresh and aromatic touch. It’s a perfect finishing herb.
How to Make Coconut Shrimp Curry
How to Serve Shrimp Curry
You could enjoy this curry as is, but I highly recommend serving over a grain for a complete meal! Here are some more options that would be a great side:
With naan: There’s really nothing better than a warm piece of garlic naan to go with this chicken curry. Naan + curry = pure perfection! Over grains: Serve this curry over basmati rice, jasmine rice, brown rice, quinoa or cauliflower rice for a full meal. Side salad: You can never go wrong with a side salad! Try this garlicky kale salad, easy spinach salad or arugula salad for some more greens.
How to Store Leftovers
This is a great recipe for meal prep! Make a batch over the weekend and you’ll have lunches or dinners ready to go for the week! Store in the fridge: Let the curry cool completely and store any leftovers in an airtight container in the fridge for 1-2 days. Store in the freezer: To freeze, place the cooled curry in a freezer-safe container or bag, seal and freeze for up to 3 months. Defrost in the fridge overnight before reheating. To reheat: You can reheat this curry in the microwave or over the stovetop. Feel free to add more liquid when reheating, if desired as the veggies might soak up some of the liquid as it sits.
More Curry Recipes
Eggplant Curry Coconut Curry SunButter Noodle Bowl Tofu Pumpkin Curry Summer Vegetable Curry Thai Green Curry with Shrimp 5-Ingredient Sweet Potato Curry Coconut Curry Mussels with Zucchini Noodles
Be sure to check out the full collection of dinner recipes on EBF!
