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To make coconut curry shrimp, you need the following ingredients: - 1 lb large shrimp, peeled and deveined - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1 tablespoon olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 inch ginger, grated - 1 bell pepper, sliced (red or yellow) - 1 cup snap peas or green beans - Fresh cilantro, for garnish - Cooked jasmine rice, for serving Each ingredient plays a key role in building flavor. For example, the shrimp adds protein, while coconut milk provides creaminess. You can swap fish sauce for soy sauce if you want a vegetarian option. Red curry paste brings heat and depth. Each serving of coconut curry shrimp contains about: - Calories: 350 - Protein: 25g - Fat: 20g - Carbohydrates: 25g - Fiber: 4g The shrimp offers lean protein, and coconut milk contains healthy fats. Bell peppers and snap peas add fiber and vitamins. This dish is both tasty and nutritious. Eating shrimp can help support heart health, while coconut milk may provide energy. Making coconut curry shrimp is easy and fun. You will sauté, simmer, and serve. Here are the tools you need: - Large skillet - Wooden spoon - Measuring spoons - Knife and cutting board - Serving bowls 1. First, heat the olive oil in your skillet over medium heat. This takes about 2 minutes. 2. Add the chopped onion. Sauté it for 3-4 minutes until it looks clear. 3. Next, stir in minced garlic and grated ginger. Cook this mix for 1 minute. 4. Add red curry paste and cook it for 1-2 minutes. This helps the flavors shine. 5. Now, pour in the coconut milk. Stir well to mix everything together. 6. Add fish sauce and brown sugar. Mix until you see no lumps. 7. Bring the sauce to a gentle simmer. Add the bell pepper and snap peas. Cook for about 5 minutes. 8. Finally, gently add the shrimp. Cook for 3-5 minutes. They are done when they turn pink. Check the sauce and adjust if needed. You can add more fish sauce or sugar for taste. For a great meal, serve the coconut curry shrimp over fluffy jasmine rice. Garnish with fresh cilantro. If you want, add a lime wedge on the side for extra zing. For the complete recipe, check the Full Recipe section. To avoid overcooking shrimp, watch the color closely. Shrimp cook fast. When they turn pink and opaque, they are done. Usually, it takes about 3 to 5 minutes. If you cook too long, they become tough. For ideal heat levels when sautéing, use medium heat. This allows the onion and garlic to cook evenly without burning. If the heat is too high, your shrimp may cook too fast. Keep it steady to get the best flavor. Pair your coconut curry shrimp with fluffy jasmine rice. The rice absorbs the sauce well. You could also try it with steamed broccoli or sautéed spinach. These greens add color and nutrients. For presentation, serve shrimp in a bowl over rice. Sprinkle fresh cilantro on top. Add a lime wedge to brighten the dish. This small touch makes your meal look beautiful and delicious. For the full recipe, check out the details provided earlier. {{image_2}} You can easily swap shrimp for other proteins. Tofu works great for a vegan option. Chicken is another tasty choice. Just make sure to adjust your cooking time. For veggies, think beyond bell peppers. Try zucchini, carrots, or even broccoli. Each will add a unique taste. Do you like heat? You can adjust the spice in this curry. For a milder dish, use less red curry paste. If you want it spicier, add more. You can also toss in some chili flakes or fresh chopped chili. Start slow. You can always add more, but it's hard to take heat away once it's in! Check out the full recipe for more details and tips! To store leftovers, place them in an airtight container. This keeps the dish fresh. You can refrigerate it for up to three days. If you want to keep it longer, freeze the shrimp curry. It can last for about two months in the freezer. Reheat the curry in a skillet over low heat. This method helps maintain its flavor. Stir often to heat evenly. You can also use the microwave, but be careful. Microwaving may change the texture of the shrimp. They can become tough if overheated. For best results, add a splash of coconut milk while reheating. This keeps the dish creamy. Enjoy your Coconut Curry Shrimp with jasmine rice for a delightful meal! You can find the full recipe above. Can I make Coconut Curry Shrimp ahead of time? Yes, you can prepare Coconut Curry Shrimp ahead of time. Cook the dish, then store it in an airtight container. Keep it in the fridge for up to two days. When ready to serve, gently reheat it on the stove. The flavors will blend even more with time. What can I use instead of coconut milk? If you want a substitute for coconut milk, use almond milk or soy milk. Both options work well, but they may change the flavor slightly. You can also mix unsweetened yogurt with water for a creamier texture. What drink pairs well with Coconut Curry Shrimp? A light, crisp white wine, like Sauvignon Blanc, pairs well with Coconut Curry Shrimp. If you prefer non-alcoholic options, try a coconut water or iced green tea. Both drinks will enhance the dish without overpowering it. Can I serve this dish with rice noodles instead of jasmine rice? Yes, rice noodles are a great option. They soak up the curry sauce nicely. Just cook the noodles according to the package instructions, then serve them under the shrimp and sauce. This adds a delicious twist to the meal! Is this dish gluten-free? Yes, Coconut Curry Shrimp is gluten-free. The ingredients in this recipe do not contain gluten. However, always check labels, especially for sauces, to ensure they meet dietary needs. How can I make it dairy-free? This dish is already dairy-free since it uses coconut milk. Just make sure to use dairy-free alternatives for any sides or garnishes. Fresh herbs and lime add great flavor without dairy. This blog post covered how to make Coconut Curry Shrimp. We explored key ingredients, cooking steps, and helpful tips. You learned about ingredient swaps, spice levels, and storage options. Remember, small changes can elevate your dish. Cooking should be fun and tasty, so experiment with flavors. Enjoy your delicious meal and impress others.

- Coconut Curry Shrimp

Elevate your dinner with this mouthwatering coconut curry shrimp recipe! Ready in just 25 minutes, this dish combines succulent shrimp, creamy coconut milk, and aromatic spices for a delightful experience. Perfect served over jasmine rice and garnished with fresh cilantro, it's a meal that’s sure to impress. Click to explore the full recipe and bring exotic flavors to your table tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

1 bell pepper, sliced (red or yellow)

1 cup snap peas or green beans

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.

      Add the red curry paste to the skillet, cooking for 1-2 minutes to release its flavor.

        Pour in the coconut milk and stir well to combine with the curry paste.

          Add the fish sauce and brown sugar, mixing until everything is evenly incorporated.

            Once the sauce is simmering, add the sliced bell pepper and snap peas. Cook for about 5 minutes until the vegetables are tender-crisp.

              Gently add the shrimp to the skillet, cooking for an additional 3-5 minutes or until the shrimp turn pink and opaque.

                Taste the sauce and adjust seasoning as necessary, adding more fish sauce or sugar if desired.

                  - Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    Presentation Tips: Serve the coconut curry shrimp over bowls of fluffy jasmine rice. Garnish with fresh cilantro. For an added touch, a lime wedge on the side will enhance flavors beautifully!