Coconut Curry Shrimp

This recipe has both a Thai and Indian element with the mix of red curry paste and coconut milk. We even toss in some peanut butter for more flavour in this rich palate-pleasing dish. Coconut Curry Shrimp is delicious and after you make your base sauce you can choose to change the vegetables, or substitute chicken for shrimp, but we obviously think that it is perfect as is 😉

Coconut Curry Shrimp

Coconut Curry Shrimp

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Coconut Curry Shrimp

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • ½ lb snow peas, ends trimmed
  • 2 red peppers, sliced
  • 1 lb raw shrimp, shelled and deveined
  • 2 ½ tbsp butter
  • 5 green onions, chopped, whites and greens divided
  • 3 garlic cloves, minced
  • 1 ½ tbsp fresh ginger, grated
  • 3-4 tbsp red curry paste
  • 1 ½ tbsp all-purpose flour
  • 2 cans (14 fl.oz each) unsweetened coconut milk
  • 3 tbsp natural peanut butter
  • 2 tbsp fish sauce
  • ¾ cup cilantro, finely chopped
  • 3 tbsp Thai basil leaves, finely chopped
  • 2 limes, juice
  • 269g ramen noodles
  • salt and pepper
  • Bean sprouts, garnish

Directions:

  1. Add 1 tbsp of butter and cook shrimp on medium heat until pink. Set aside shrimp with a slotted spoon
  2. In the same pan add white part of the green onions, red peppers and snow peas. Cook for 6 minutes, add garlic and cook for an extra 1 minutes. Add ginger, red curry paste, and salt and pepper. Stir
  3. Add the coconut milk, fish sauce and peanut butter, stir, reduce heat and bring to a boil
  4. In a small bowl make a roux with remaining 1 ½ tbsp of melted butter, and whisk in flour until a paste is formed. Add to pan and watch the sauce thicken
  5. Cook noodles according to package directions
  6. Turn off heat and add shrimp, cilantro, Thai basil and lime juice, stir and adjust to taste – we like to add more curry paste!
  7. Add ramen noodles and serve each dish with bean sprouts and the green of the green onions

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