Coconut Basil Shrimp Curry – 20 Minutes & So Flavorful! 🍤🥥🌿
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
For the Curry
1 lb (450g) shrimp, peeled and deveined
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon red curry paste (adjust to taste)
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice
1 cup cherry tomatoes, halved
1 cup fresh basil leaves, roughly chopped
Salt and pepper, to taste
For Serving
Cooked jasmine rice or rice noodles
Lime wedges (for garnish)
Instructions
Cook the Curry
Sauté Aromatics: In a large skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another minute.
Add Curry Paste: Stir in the red curry paste and cook for about 1 minute until fragrant.
Add Coconut Milk: Pour in the coconut milk, fish sauce, and lime juice. Stir to combine and bring to a simmer.
Cook Shrimp: Add the shrimp and cherry tomatoes to the skillet. Cook for about 5 minutes until the shrimp are pink and cooked through.
Stir in Basil: Remove from heat and stir in the chopped basil. Season with salt and pepper to taste.
Serve
Plate the Dish: Serve the coconut basil shrimp curry over cooked jasmine rice or rice noodles. Garnish with lime wedges.
Tips and Variations
Add Veggies: Include bell peppers or spinach for extra nutrition.
Adjust Spice: Increase or decrease the amount of curry paste to suit your taste.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Basil Shrimp Curry – quick, easy, and bursting with flavor!