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Spicy Coconut Curry Shrimp with Ginger Chili Sauce

Spicy Coconut Curry Shrimp with Ginger Chili Sauce

A vibrant and flavorful dish featuring succulent shrimp in a rich coconut curry sauce, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Large shrimp, peeled and deveined Approximately 450g
  • 2 tablespoons Coconut oil
  • 1 Medium onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, minced
  • 1 tablespoon Red curry paste
  • 1 can (14 oz) Coconut milk
  • 1 tablespoon Fish sauce
  • 1 tablespoon Brown sugar
  • 1 Bell pepper (red or yellow), sliced
  • 1 cup Snap peas
  • 2 cups Baby spinach
  • 2 Green onions, chopped For garnish
  • 1 Juice of lime
  • Fresh cilantro for garnish
  • Cooked jasmine rice For serving

Equipment

  • Large skillet or wok
  • Cutting Board

Method
 

Instructions
  1. In a large skillet or wok, heat the coconut oil over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes until translucent.
  3. Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
  4. Add the red curry paste and cook for an additional minute, stirring constantly to combine.
  5. Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
  6. Add the shrimp to the skillet and cook for about 3-4 minutes, or until they turn pink and opaque.
  7. Incorporate the sliced bell pepper and snap peas, cooking for another 2-3 minutes until the vegetables are tender-crisp.
  8. Stir in the baby spinach and cook until wilted, about 1 minute.
  9. Remove the skillet from heat and add lime juice. Taste and adjust seasoning if necessary.
  10. Serve the spicy coconut curry shrimp over cooked jasmine rice, garnished with chopped green onions and fresh cilantro.

Notes

Feel free to adjust the level of spiciness by adding more or less red curry paste to suit your taste.