Coconut Shrimp Curry Recipe

Name: Coconut Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 4 teaspoons thai green curry paste; 2 teaspoons freshly chopped ginger; 12 onion, sliced; ¼ cup coconut milk; ¼ cup water; 2 cups frozen asian style stir fry vegetables; 0.5 (227 g) packageuncooked extra jumbo black tiger shrimp, peeled (16/20 count); ½ cup fresh basil, chopped; ½ cup jasmine rice

Servings: persons

1 teaspoon vegetable oil
4 teaspoons thai green curry paste
2 teaspoons freshly chopped ginger
12 onion, sliced
¼ cup coconut milk
¼ cup water
2 cups frozen asian style stir fry vegetables
0.5 (227 g) packageuncooked extra jumbo black tiger shrimp, peeled (16/20 count)
½ cup fresh basil, chopped
½ cup jasmine rice

1
Heat oil in a large non-stick skillet over medium-high heat.
2
Add curry paste and ginger and cook until fragrant, about 30 seconds.
3
Add onion and cook until softened and golden, about 5 minutes.
4
Stir in coconut milk and water, remove from heat and cool completely.
5
Add the frozen vegetables, shrimp and basil and transfer to a resealable plastic bag or container.
6
Cook rice according to package diredtions and spread on a baking sheet to cool.
7
Place rice in a resealable plastic bag and store with curry in the freezer.
8
To serve, Place curry mixture in a large non-stick skillet over medium heat, cover and cook until the sauce is heated through and the shrimp are pink and opaque, about 15 minutes from frozen or 10 minutes if cooking from fresh.
9
Meanwhile, place rice in a covered microwave-safe bowl, heat for 2 minutes on HIGH.
10
Stir, heat for another 2 minutes, and stir again.
11
Check temperature and heat an additional minute if needed.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 4 teaspoons thai green curry paste, 2 teaspoons freshly chopped ginger, 12 onion, sliced, and more.

Yes, Coconut Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp Curry

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