Shrimp Curry
Fragrant green curry paste blooms in coconut cream, creating a silky, aromatic base that perfectly cradles tender shrimp. The bright pop of kaffir lime leaves and fresh lime juice makes this weeknight wonder feel like a special occasion dinner.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4 servings
Ingredients
- 1 tablespooncanola oil
- 2 tablespoonsgreen curry paste
- 1 13.5-ounce cancoconut cream
- 2 tablespoonssugar
- 4 kaffir lime leaves (chopper)
- 2 tablespoonslime juice
- 1 tablespoontamari
- 1 tablespooncanola oil
- 1 poundpeeled and deveined tail-on raw medium shrimp
- 1 1/2 cupschopped yellow onion
- 1 1/3 cupschopped bell pepper
- 2 cupsfresh pineapple chunks
- 1/4 cupchopped fresh cilantro leaves
- 1/4 cupchopped fresh basil
- 1/4 cupcilantro
- 1/3 cupthinly sliced green onions
- 1/4 cupsalted roasted peanuts
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat the oil in a medium saucepan over medium-high heat. Add the curry paste; cook, constantly stirring for . Add coconut cream, sugar, and lime leaves, bring to a boil. Reduce the heat and simmer until slightly thickened, about . Remove from heat; stir in the lime juice and tamari.
- 2
Heat oil in a wok or skillet over high heat. Add the shrimp; stir-fry until opaque, . Remove to a plate. Add the onion and bell pepper to the pan. Cook, often stirring, for 2 to . Add the curry mixture, shrimp, pineapple, cilantro, and basil. Cook until the sauce thickens.
- 3
Divide the curry evenly among four bowls. Top with cilantro, green onions, and peanuts.