Description
A delicious and comforting Thai dish featuring shrimp in a rich coconut curry sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- Salt and pepper to taste
- 2 tablespoons coconut oil
- 2 tablespoons minced garlic
- 2 tablespoons grated ginger
- 3 shallots, thinly sliced
- 2 tablespoons curry powder
- 1 cup vegetable stock
- 1 tablespoon soy sauce
- ½ cup coconut milk
- Green onions, for garnish
Instructions
- Pat dry the shrimp with kitchen towels and season them with salt and pepper.
- Heat a non-stick pan over medium heat and add the coconut oil. Once hot, add the shrimp and cook for a couple of minutes on each side until they are golden brown. Remove and set aside.
- In the same skillet, add the minced garlic, grated ginger, and sliced shallots. Cook for a couple of minutes until fragrant and softened.
- Stir in the curry powder and cook for a few more minutes to deepen the flavors.
- Pour in the vegetable stock and soy sauce, using them to deglaze the skillet, scraping up any browned bits from the bottom.
- Return the cooked shrimp to the pan and stir well to combine. Cook for an additional couple of minutes. Finally, add the coconut milk and adjust the seasoning with salt and pepper.
- Serve the curry hot over rice, garnished with chopped green onions.
Notes
- Adjust seasoning to your taste.
- Serve with rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg