Coconut Curry Shrimp

Warm, vibrant, and full of comforting flavor, this Coconut Curry Shrimp is a dish that brings a little tropical escape right to your table. Tender shrimp simmer in a rich, creamy coconut sauce infused with fragrant ginger, garlic, and yellow curry, while fresh vegetables add color and a satisfying crunch. A splash of lime juice brightens every bite, balancing the gentle sweetness and subtle heat. Perfect for a quick weeknight dinner or an easy way to impress guests, this dish is as simple as it is delicious. Best enjoyed with a bowl of steamed rice to soak up every last drop of that luscious sauce.

Ingredients

• 1 ½ pounds shrimp peeled and de-veined

• 14 ounces coconut milk

• ½ cup diced tomatoes

• 1 tablespoon lime juice

• 2 tablespoon olive oil

• ½ onion finely chopped

• 2 teaspoons fresh ginger grated

• 3 cloves garlic minced

• 2 tablespoon yellow curry paste (make your own or use Thai Kitchen Gluten Free Yellow Curry Paste)

• 1½ teaspoons of brown sugar

• 1 teaspoon black pepper

• ½ teaspoon salt

• 1 red bell pepper sliced

• 1/3 cup zucchini sliced

• 1/3 cup snow peas

• Optional: 2 teaspoons cornstarch

• Garnish: lime slices and cilantro

Instructions

1. Sauté the onion, garlic, and ginger in olive oil in over medium heat until tender, about 3-5 minutes.

2. Add the tomatoes, coconut milk, and lime juice and bring to a simmer.

3. Stir in the curry paste, sugar, salt, and black pepper.

4. Reduce heat and simmer 5-10 minutes or until slightly thickened. Optional: To thicken sauce, combine 2 teaspoons of cornstarch with 2 teaspoons of water. Add to sauce a bit at a time to reach desired consistency. Cook 1 minute.

5. Add the bell peppers, zucchini, and snow peas.

6. Stir in the shrimp and cook an additional 5 minutes or until shrimp is cooked through.

7. Serve over rice. Garnish with lime and cilantro.