Description
A flavorful and creamy coconut shrimp dinner featuring a rich coconut curry sauce with red bell peppers, scallions, garlic, and a hint of red curry paste. This dish is simmered to perfection and served best over brown rice or quinoa for a comforting and satisfying meal.
Ingredients
Produce
- 2 red bell peppers, sliced thinly
- 4 scallions, thinly sliced (white and green parts separated)
- 4 cloves garlic, minced
- One handful cilantro (or substitute parsley), finely chopped
- Juice of one lime
Canned Goods
- 1 (14.5 ounce) can diced tomatoes, drained
- 14 ounce coconut milk (preferably full fat)
Pantry
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes (or more to taste)
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- Salt and pepper, to taste
Seafood
- 1 1/4 pounds medium shrimp, peeled and deveined
Instructions
- Sauté Vegetables: Heat oil in a large skillet over medium heat. Add thinly sliced red bell peppers and cook until they begin to soften, about 4-5 minutes. Incorporate the white parts of scallions, minced garlic, and crushed red pepper flakes, cooking for an additional 1 minute to release their aromas.
- Prepare Sauce: Add drained diced tomatoes, coconut milk, red curry paste, soy sauce, and finely chopped cilantro to the skillet. Reduce heat to low and let the mixture simmer uncovered for approximately 10 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Cook Shrimp: Add the peeled and deveined shrimp to the coconut curry sauce. Cook for 1-2 minutes until the shrimp turn opaque. Avoid overcooking to prevent tough, rubbery texture.
- Finish and Season: Stir in the fresh lime juice and season the dish with salt and pepper to taste. Remove from heat immediately after shrimp are cooked through.
- Serve: Plate the creamy coconut shrimp and serve over brown rice or quinoa. Garnish with the remaining green parts of scallions and extra cilantro or parsley if desired for added freshness and color.
Notes
- Be careful not to overcook the shrimp; cook only until they turn opaque for tender results.
- Adjust the spiciness by increasing or omitting red pepper flakes according to your preference.
- If less spicy flavor is desired, use a mild red curry paste instead of a regular or hot one.
- Full fat coconut milk is recommended for a richer, thicker, and creamier sauce compared to light coconut milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
