Coconut Shrimp Curry

Let's Cook

1. 1Prepare the ingredients

   5 min

   Start by gathering all your ingredients: 1 lb shrimp (peeled and deveined), 1 can coconut milk, 1.5 cups jasmine rice, 1 cup snap peas, 3 tbsp green curry paste, 1 piece lime, and 0.5 bunch cilantro. Rinse the snap peas under cold water to remove any dirt and set aside. Juice the lime and chop the cilantro finely. When cooking the shrimp later, ensure they reach an internal temperature of 145°F (63°C) for food safety. Having everything prepped will make the cooking process smooth and enjoyable!

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   A sharp knife makes prep faster and safer, especially when chopping herbs.

2. 2Sauté the green curry paste

   3 min

   Heat a large skillet over medium heat and add 1 tbsp olive oil. Once hot, add 3 tbsp green curry paste. Sauté the paste for about 2 minutes, stirring frequently, until it's fragrant. This step is crucial as it helps to release the essential oils and flavors of the curry paste, which will infuse the entire dish. Be sure not to let it burn; keep the heat moderate.

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   If you want a milder curry, you can start with half the amount of curry paste and adjust to taste later.

3. 3Add coconut milk and simmer

   2 min

   Stir in 1 can coconut milk into the skillet, mixing well with the sautéed curry paste. Increase the heat slightly and bring the mixture to a gentle simmer. This will take about 1-2 minutes. The coconut milk creates a rich, creamy base for your curry, balancing the spice from the green curry paste. Make sure to stir occasionally to prevent sticking.

4. 4Cook the shrimp and snap peas

   7 min

   Once the coconut milk is simmering, add the 1 lb shrimp and 1 cup snap peas to the skillet. Stir gently to combine and cook for 5-7 minutes, or until the shrimp are pink, opaque, and reach an internal temperature of 145°F (63°C). The shrimp cook quickly, so keep an eye on them. The snap peas should remain vibrant and slightly crisp, adding a nice texture to the dish. Avoid overcooking the shrimp to keep them tender and juicy.

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   If using frozen snap peas, there's no need to thaw; just add them straight into the pan.

5. 5Finish with lime juice

   2 min

   Remove the skillet from heat and stir in the freshly squeezed lime juice. This adds a bright, zesty flavor to your curry and balances the richness of the coconut milk. Give it a good stir to ensure the lime juice is evenly distributed throughout the dish. Taste and adjust seasoning if needed, adding more lime juice or a pinch of salt if necessary.

6. 6Serve the coconut shrimp curry

   3 min

   To serve, spoon the coconut shrimp curry over a bed of 1.5 cups jasmine rice. The rice will soak up the flavorful sauce beautifully. Garnish with the chopped cilantro for a fresh touch. This dish is vibrant and comforting, perfect for a busy weeknight dinner. Enjoy your delightful homemade Thai coconut shrimp curry!