Looking for quick, easy and delicious?
Red Curry Coconut Shrimp is a quick and easy one pot dish that’s perfect for any night of the week. One pot dishes are some of my favourites and the tastiest too!
Red Curry Coconut Shrimp hits all the right points to make it on regular rotation. Tender shrimp cook quickly and get nestled into a super easy creamy coconut curry sauce. A toss in of snow peas adds nutrients, colour, texture and flavour to make this the perfect weeknight meal.
One of the reasons I love shrimp during the week is because they thaw very quickly and this is helpful when you’ve forgotten to take something out to thaw. Simply place your frozen shrimp in a bowl and cover with cool water. If they’re not quite thawed by the time you have everything else assembled, simply drain and refill the bowl with cool water. They will thaw in only a few more minutes.
I like to serve this dish over Coconut Rice that’s fragrant, sticky and delicious. It’s a great pairing with the creamy coconut sauce and slightly crunchy snow peas. Enjoy!
Author: Compelled to Cook
- 3 each green onions
- 3/4 cup coconut milk
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp canola or vegetable oil
- 2 cloves garlic minced
- 1 pound raw, shelled and deveined shrimp 21-25/pound size
- 8 ounces fresh snow peas
- to taste salt
- 1/4 cup fresh cilantro coarsely chopped
- as needed fresh lime wedges
- Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
- Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
- Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
- Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
- Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.