Creamy shrimp and coconut curry made with aromatic spices, ginger, garlic, and lime. This flavorful main course is quick to prepare and perfect for Valentine’s Day, date nights, or cozy dinners.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 mins 1 ¼ lbs raw shrimp, peeled and deveined
Salt, to taste
1 tbsp vegetable oil or coconut oil
1 onion, finely sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
14 oz coconut milk (full-fat preferred)
½ cup chicken or vegetable stock
1 tsp fish sauce
1 tsp brown sugar
Juice of ½ lime
Optional Add-Ins
1 red bell pepper, sliced
Snap peas or green beans
Fresh chili, sliced
Garnish
Fresh cilantro
Lime wedges
Toasted coconut flakes (optional)
Season the Shrimp
1 Lightly season shrimp with salt and set aside.
Build the Curry Base
2 Heat oil in a wide pan or wok over medium heat.
Add onion and sauté for 4–5 minutes until soft.
Add garlic and ginger and cook for 30 seconds until fragrant.
Stir in red curry paste and cook for 1–2 minutes to release aromas.
Simmer the Sauce
3 Pour in coconut milk and stock, stirring to combine.
Add fish sauce and brown sugar.
Simmer gently for 8–10 minutes , allowing flavors to meld.
Cook the Shrimp
4 Add shrimp (and vegetables if using) to the curry.
Simmer for 3–4 minutes , until shrimp are pink and just cooked through.
Stir in lime juice and adjust seasoning.
Serve
5 Serve hot, garnished with fresh cilantro and lime wedges.
Pairing Suggestions
6 Wine
Riesling (off-dry)
Gewürztraminer
Sauvignon Blanc
Cocktails
Coconut Mojito
Ginger Margarita
Sides
Jasmine rice
Coconut rice
Naan or roti
Cucumber salad
Tips & Notes
7
Do not overcook shrimp — they cook very quickly
Full-fat coconut milk gives the best texture
Adjust curry paste to control heat
Lime juice added at the end keeps flavors bright
Perfect Valentine’s dish: aromatic, comforting, and easy to share
Ingredients 1 ¼ lbs raw shrimp, peeled and deveined
Salt, to taste
1 tbsp vegetable oil or coconut oil
1 onion, finely sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
14 oz coconut milk (full-fat preferred)
½ cup chicken or vegetable stock
1 tsp fish sauce
1 tsp brown sugar
Juice of ½ lime
Optional Add-Ins
1 red bell pepper, sliced
Snap peas or green beans
Fresh chili, sliced
Garnish
Fresh cilantro
Lime wedges
Toasted coconut flakes (optional)
Directions Season the Shrimp
1 Lightly season shrimp with salt and set aside.
Build the Curry Base
2 Heat oil in a wide pan or wok over medium heat.
Add onion and sauté for 4–5 minutes until soft.
Add garlic and ginger and cook for 30 seconds until fragrant.
Stir in red curry paste and cook for 1–2 minutes to release aromas.
Simmer the Sauce
3 Pour in coconut milk and stock, stirring to combine.
Add fish sauce and brown sugar.
Simmer gently for 8–10 minutes , allowing flavors to meld.
Cook the Shrimp
4 Add shrimp (and vegetables if using) to the curry.
Simmer for 3–4 minutes , until shrimp are pink and just cooked through.
Stir in lime juice and adjust seasoning.
Serve
5 Serve hot, garnished with fresh cilantro and lime wedges.
Pairing Suggestions
6 Wine
Riesling (off-dry)
Gewürztraminer
Sauvignon Blanc
Cocktails
Coconut Mojito
Ginger Margarita
Sides
Jasmine rice
Coconut rice
Naan or roti
Cucumber salad
Tips & Notes
7
Do not overcook shrimp — they cook very quickly
Full-fat coconut milk gives the best texture
Adjust curry paste to control heat
Lime juice added at the end keeps flavors bright
Perfect Valentine’s dish: aromatic, comforting, and easy to share
