Creamy Coconut Curry Shrimp with Lemongrass
Creamy Coconut Curry Shrimp with Lemongrass
Embark on a culinary journey to Southeast Asia with this vibrant and aromatic Creamy Coconut Curry Shrimp. Succulent shrimp are bathed in a rich, velvety coconut milk broth, infused with the exotic fragrance of lemongrass, the spicy kick of red curry paste, and the warmth of fresh ginger. Dried lime leaves and a hint of fish sauce deepen the umami, creating a complex yet perfectly balanced flavor profile that sings with every bite. This dish is designed to highlight the natural sweetness and tender texture of shrimp, making it a perfect example of a delightful Shrimp & Prawn Dish. Served traditionally over steaming jasmine rice, it's an impressive meal that's surprisingly simple to prepare, ideal for both a quick weeknight dinner or a special gathering.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 4
Instructions
Preparation
- 1Prepare the lemongrass: trim off the tough outer leaves and the very top/bottom. Bruise the stalk with the back of a knife to release its aroma.
- 2If using fresh lime leaves, tear them slightly to release their fragrance. Grate fresh ginger.
- 3Ensure shrimp are peeled, deveined, and patted dry.
Cooking the Curry
- 1Heat vegetable oil in a large skillet or pot over medium heat. Add red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
- 2Pour in coconut milk, then add the bruised lemongrass, grated ginger, and lime leaves. Bring to a gentle simmer, stirring occasionally.
- 3Reduce heat to low and simmer for 10-12 minutes to allow the flavors to meld, stirring occasionally.
- 4Stir in the fish sauce and sugar. Taste and adjust seasonings as needed, adding more curry paste for spice, fish sauce for umami, or sugar for balance.
- 5Add the prepared shrimp to the simmering curry. Cook for 3-5 minutes, or until the shrimp are pink and opaque, being careful not to overcook them.
- 6Remove from heat. Stir in the fresh lime juice. Discard lemongrass stalk and lime leaves before serving.
Serving
- 1Ladle the creamy coconut curry shrimp over fluffy jasmine rice.
- 2Garnish generously with fresh chopped cilantro before serving.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 16 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbs | 16 g |
Tips
- For an extra layer of flavor, lightly toast the red curry paste in the hot oil before adding the coconut milk.
- Do not overcook the shrimp; they cook quickly and can become rubbery. Remove them as soon as they turn pink and opaque.
- Add a drizzle of chili oil or a sprinkle of red chili flakes for those who prefer an extra spicy kick.