Coconut Shrimp Curry
This coconut shrimp curry is creamy, umami, and easy to make.
Ingredients
- 1 tbsp oil
- 1½ lbs shrimp
- ½ tbsp salt
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp paprika
- 1 tbsp butter
- ½ small yellow onion
- 6 cloves garlic
- ⅓ cup red curry paste
- 2 cans coconut milk (400ml each)
- 1 tbsp sugar
- ½ tbsp fish sauce
- 3 lime leaves
- 1 birds eye chili
- shrimp shells/head
- 1½ tbsp corn starch
- ¼ cup water
- cilantro
Instructions
- Devein and shell your shrimp. Save the shells for later.1½ lbs shrimp
- Butterfly the shrimp by making a shallow cut along the middle.
- Season shrimp with salt, garlic powder, onion powder, paprika.½ tbsp salt, ½ tbsp garlic powder, ½ tbsp onion powder, ½ tbsp paprika
- Add oil into a hot pan and sear shrimp 30-45 seconds on each side and remove. Don't worry if they are not cooked through yet we just want color.1 tbsp oil
- Into the same pan add butter, chopped onions, and chopped garlic. Keep over medium heat and stir 1 minute.1 tbsp butter, ½ small yellow onion, 6 cloves garlic
- Add red curry paste and stir 1 minute.⅓ cup red curry paste
- Pour in 2 cans coconut milk and break up the curry paste while the milk comes up to heat.2 cans coconut milk
- Season with sugar, fish sauce, lime leaves, and chili pepper.1 tbsp sugar, ½ tbsp fish sauce, 3 lime leaves, 1 birds eye chili
- If you have leftover shells from earlier add them into the curry as well, then cover and reduce to a low simmer for 15-20 minutes.shrimp shells/head
- Strain out the shells while extracting as much of the curry as possible.
- Optional, but I like to blend the curry to make it extra smooth and creamy.
- Add it back into the pan over medium heat.
- Make cornstarch slurry by combining corn starch and water.1½ tbsp corn starch, ¼ cup water
- Add cornstarch slurry into the curry while mixing until it reaches your desired consistency.
- Finish cooking your shrimp in the curry for 1-2 more minutes.
- Top with cilantro and serve with rice.cilantro