Ingredients

Ingredients:

500g large shrimp, peeled and deveined
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) coconut milk (full fat for richness)
1 tbsp fish sauce (or soy sauce for a vegetarian twist)
1 tbsp fresh lime juice
2 tbsp curry powder (yellow or red, depending on your spice preference)
1 tsp ground turmeric
½ tsp ground cumin
Salt and freshly ground black pepper, to taste
1 tbsp coconut oil
1 tbsp olive oil
Fresh cilantro, chopped, for garnish
1 lime, cut into wedges, for serving
Cooked rice or naan bread, for serving

Instructions

Preparation: Step 1: Prepare the Ingredients

Begin by prepping your fresh ingredients. Peel and devein the shrimp if not already cleaned. Mince the garlic, grate the fresh ginger, chop the onion finely, and set aside all the spices and condiments to streamline your cooking process.

Step 2: Heat the Oils

In a large skillet or deep pan, heat 1 tbsp coconut oil and 1 tbsp olive oil over medium heat. The combination of oils adds both tropical flavor and a good sear for the aromatics.

Step 3: Sauté the Aromatics

Add the chopped onion to the hot oils. Sauté for about 2-3 minutes, or until the onion becomes translucent. Then, stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, stirring constantly to avoid burning. This step builds the foundational flavor for the curry.

Step 4: Toast the Spices

Add in the curry powder, turmeric, and cumin. Stir well to coat the onion, garlic, and ginger. Let the spices toast for about 1 minute, releasing their essential oils and elevating the dish with bold aroma.

Step 5: Create the Curry Base

Pour in the coconut milk, followed by the fish sauce and lime juice. Stir the mixture to combine and bring it to a gentle simmer. Let it cook for 3–5 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Step 6: Add the Shrimp

Gently add the cleaned shrimp to the simmering curry sauce. Cook for 3–5 minutes, depending on the size of the shrimp, until they turn pink and opaque. Be careful not to overcook them, as they can turn rubbery.

Step 7: Season and Garnish

Taste the curry and season with salt and pepper to your preference. Once satisfied, remove from heat. Garnish with a generous handful of fresh cilantro.

Notes

COOKING Note:

Shrimp cook very quickly and should be added only after the sauce base is fully developed. Overcooking them leads to a rubbery texture. The shrimp are done as soon as they curl into a “C” shape and turn pink.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Calories: 360 kcal
Sugar: 3g
Sodium: 520mg
Fat: 24g
Carbohydrates: 8g
Protein: 28g