Description
This Coconut Lime Shrimp Curry is a flavorful and aromatic dish that combines succulent shrimp with a creamy coconut and lime-infused sauce. Perfect for a quick and delicious weeknight meal!
Ingredients
Scale
For the Curry:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili flakes (optional)
- 1 can (13.5 oz) full-fat coconut milk
- zest and juice of 1 lime
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon brown sugar
- 1/4 cup chopped fresh cilantro
- Cooked jasmine rice, for serving
Instructions
- Prepare the Curry: Heat coconut oil in a skillet, sauté onion, garlic, and ginger. Add curry paste, coriander, turmeric, and chili flakes. Pour in coconut milk, lime zest, lime juice, fish sauce, and brown sugar. Simmer.
- Cook the Shrimp: Add shrimp to the sauce and cook until pink and cooked through.
- Finish and Serve: Stir in cilantro, and serve the curry hot over jasmine rice.
Notes
- For a creamier curry, use an extra half can of coconut milk.
- You can substitute chicken or tofu for shrimp.
- Add sliced bell peppers or baby spinach for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup curry (without rice)
- Calories: 340
- Sugar: 4g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 180mg
