This aromatic Coconut Curry Shrimp Recipe is full of flavor, yet quick and easy to make. Curry Shrimp and Rice is a healthy, gluten free and clean eating meal that can even be made on a weeknight.
1poundmedium shrimppeeled, deveined and tails removed
2tablespoonsyellow curry paste
1tablespoonmild curry powder
1 15-ouncecan coconut milk
1cupbrothvegetable, chicken or seafood
1teaspooncoconut sugaror brown sugar
1tablespoonfish saucesoy sauce or liquid aminos can be substituted
juice of 1 limeor to taste
Heat 1 tablespoon of oil in a large pan or skillet on medium-high. Once hot, add the shrimp and cook them to add a nice sear (about 2 minutes per side). The shrimp should turn pink, but make sure not to overcook them.
Remove shrimp from pan and set aside.
Add the other tablespoon of oil and sauté the chopped onion, until soft and translucent. Add minced garlic and cook until fragrant.
Now, add the yellow curry paste and give it a nice stir-fry. Spread it around the pan as best as you can, so it gets fragrant throughout.
Then, stir in curry powder and add coconut milk and broth.
Stir in coconut sugar and diced bell pepper. Close with a lid and simmer until the pepper pieces soften (5-8 minutes).
Remove the lid and taste the curry. Adjust flavors with fish sauce for saltiness and lime juice for acidity.
When you are happy with the flavors of the curry, add the cooked shrimp back into the pan and simmer for just a minute or 2 longer, to reheat the shrimp (but you don't want to cook it more).
Serve this Coconut Curry Shrimp alongside steamed brown rice. Serve with chopped cilantro and lime wedges.