Coconut Basil Shrimp Curry – 20 Minutes & So Flavorful!
Ingredients
1 lb large shrimp (peeled and deveined)
2 tablespoons vegetable oil
4 cloves garlic (minced)
1-inch piece of ginger (grated)
1 can (14 oz) coconut milk
2 tablespoons red curry paste (adjust to taste)
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon brown sugar
1 cup fresh basil leaves (plus extra for garnish)
Salt and pepper (to taste)
Lime wedges (for serving)
Instructions
1. Sauté Aromatics
Heat Oil: In a large skillet, heat the vegetable oil over medium heat.
Cook Garlic and Ginger: Add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant.
2. Add Curry Paste and Coconut Milk
Incorporate Curry Paste: Stir in the red curry paste and cook for another minute.
Pour in Coconut Milk: Gradually add the coconut milk, mixing until well combined. Bring to a gentle simmer.
3. Cook the Shrimp
Add Shrimp: Add the shrimp to the skillet. Cook for about 3-5 minutes until the shrimp turn pink and opaque.
Season: Stir in the fish sauce and brown sugar. Season with salt and pepper to taste.
4. Finish with Basil
Add Basil: Stir in the fresh basil leaves and cook for an additional minute until wilted.
5. Serve
Plate the Dish: Serve the curry hot, garnished with additional basil.
Accompaniments: This dish pairs well with rice or noodles.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Add vegetables like bell peppers or spinach for extra nutrition.
Spice Level: Adjust the heat by modifying the amount of curry paste used.
Enjoy your flavorful Coconut Basil Shrimp Curry in just 20 minutes! 🍤🥥🌿