Description
A quick and delicious recipe for Coconut Creamy Thai Shrimp, combining the flavors of coconut milk and red curry for a vibrant dish.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups chicken broth
- 1 tablespoon tamari sauce
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar
- 2 cups baby spinach
- 1 cup sliced mushrooms
- Juice of 1 lime
- Cilantro for garnish
Instructions
- Prepare all ingredients and have them ready to use.
- In a large pot, melt coconut oil over medium heat and sauté the diced onion for 3-4 minutes until soft.
- Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Stir in red curry paste and cook while stirring for about 1 minute.
- Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
- Add coconut milk, tamari sauce, fish sauce, and coconut sugar. Bring to a gentle boil.
- Reduce heat to medium-low and simmer for 10 minutes.
- Add shrimp, sliced mushrooms, and baby spinach. Cook for 4-5 minutes until shrimp are pink and opaque.
- Remove from heat and stir in fresh lime juice.
- Serve warm over rice, garnished with lime wedges and cilantro.
Notes
This dish can be personalized with your favorite vegetables or proteins. Adjust the spiciness by varying the amount of curry paste used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg