Coconut Basil Shrimp Curry – 20 Minutes & So Flavorful! 🍤🥥🌿
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
1 lb (450g) shrimp, peeled and deveined
1 tablespoon coconut oil (or vegetable oil)
1 onion, sliced
3 cloves garlic, minced
1 tablespoon ginger, grated
1 can (14 oz) coconut milk
2 tablespoons red curry paste (adjust for spice)
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon lime juice
1 cup fresh basil leaves
Salt and pepper, to taste
Cooked rice (for serving)
Instructions
Cook the Aromatics
Heat Oil: In a large skillet, heat coconut oil over medium heat. Add sliced onion and sauté until translucent, about 3-4 minutes.
Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add the Curry Ingredients
Mix in Coconut Milk: Pour in the coconut milk and stir in red curry paste, fish sauce, and lime juice. Bring to a simmer.
Cook the Shrimp
Add Shrimp: Add the shrimp to the skillet and cook for 3-5 minutes, or until the shrimp are pink and cooked through.
Finish with Basil
Add Basil: Stir in fresh basil leaves and season with salt and pepper to taste. Cook for an additional minute to wilt the basil.
Serve
Plate the Dish: Serve the coconut basil shrimp curry over cooked rice.
Tips and Variations
Add Vegetables: Include bell peppers, snap peas, or spinach for extra nutrition.
Spice Level: Adjust the amount of red curry paste based on your heat preference.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Basil Shrimp Curry – a quick and delightful dish!