This Super Easy Coconut Curry Shrimp is full of flavor, has a great spicy kick, and is easy and simple enough for a weeknight meal!
Don’t you just love it when you have a craving for something and then you finally stop procrastinating and actually put in the effort to finally make it? And then you realize how stinkin’ easy it was to make and that it took no time at all and while you’re devouring it you wonder why the hell you waited so long?! Yup. That was totally me with this Super Easy Coconut Shrimp Curry.
I’d been thinking about it for weeks. Weeks! Why did it take me so long to finally make it? I have no idea. Especially since most of the ingredients are so simple! Fresh shrimp, onion, garlic, and lot of fresh minced ginger to start. Then it’s just a mix of curry, red pepper flakes, fish sauce (which we always have on hand to be ready for Banh Mis or Pho!) and coconut milk. Coconut milk was the only thing I needed to add outside of our normal shopping list. And I opted for a lighter, lower fat one, but I can only imagine it would have been even richer and more delicious with a full fat coconut milk!
Topped with fresh cilantro and served over some brown basmati rice,
Craving successfully fulfilled! Super Easy Coconut Curry Shrimp – definitely on our normal dinner rotation, especially since little M loved it too! I love introducing her to new flavors and dishes. It’s one of the most exciting things to me as a mom, watching her taste flavors and foods for the first time <3
Super Easy Coconut Curry Shrimp
- 2 tablespoons peanut oil
- 1 1/2 cup minced onion 1 small to medium sized onion
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1/4-1 teaspoon crushed red pepper flakes 1/4 = very mild 1/2 = mildly spicy 3/4 = spicy 1 =very spicy!
- 1 tablespoon curry powder
- 1 cup coconut milk I like a lighter version
- 1 ½ t pounds medium-to-large shrimp deveined and peeled
- Salt and freshly ground black pepper
- 1 tablespoons fish saucec
- ¼ cup fresh cilantro, minced
- Heat the oil in a large skillet on medium heat. Add the onion, garlic, ginger, and red pepper flakes. Cook, stirring frequently, until the onions are very tender, but not caramelized. Add the curry and fish sauce and cook, stirring, another minute.
- Raise to medium-high heat and add the coconut milk. Cook, stirring occasionally, until most of the coconut milk has cooked down quite a bit. Add the shrimp with salt and pepper to taste and cook, stirring frequently, until the shrimp release turns pink (the shrimp will release liquid that will add to the sauce).
- Garnish with fresh cilantro and serve immediately over rice.