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Coconut Curry Shrimp with Warm Spices, Garlic Ginger, and Fresh Cilantro

Coconut Curry Shrimp with Warm Spices, Garlic Ginger, and Fresh Cilantro

This vibrant coconut curry shrimp dish is infused with warm spices, fresh garlic, ginger, and topped with cilantro, perfect for a quick and flavorful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Large shrimp, peeled and deveined Approximately 450g
  • 1 can Coconut milk 13.5 oz
  • 2 tablespoons Curry powder
  • 1 tablespoon Olive oil
  • 1 medium Onion, diced
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, grated
  • 1 medium Red bell pepper, sliced
  • 1 cup Snap peas
  • 1 tablespoon Soy sauce
  • 1 tablespoon Lime juice
  • to taste Salt and pepper
  • to taste Fresh cilantro, for garnish
  • as needed Cooked rice, for serving

Equipment

  • Large skillet
  • Measuring Cups and Spoons

Method
 

Instructions
  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the curry powder and stir well to coat the onions, garlic, and ginger with the spices.
  4. Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
  5. Add the sliced red bell pepper and snap peas, cooking for about 5 minutes until the vegetables are tender-crisp.
  6. Add the shrimp to the skillet, cooking for 4-5 minutes until they turn pink and opaque.
  7. Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
  8. Remove from heat and garnish with fresh cilantro.
  9. Serve the coconut curry shrimp over cooked rice.

Notes

Feel free to adjust the spice level by adding more curry powder or including chili flakes. Serve with lime wedges for an extra zing!