Easy Coconut Ginger Shrimp Curry Recipe
This Ginger Shrimp Curry recipe post is sponsored by La Baleine. All opinions are my own.
Thai inspired coconut and ginger shrimp curry recipe!
Easy to make dinner ideas are always welcome and that’s why I love this Thai curry recipe, it’s layered with flavors and has just the right amount of moreish that skirts around complete comfort food.
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Can I substitute the shrimp for another protein in this shrimp curry recipe?
While this recipe uses shrimp as the protein of choice, if you prefer, you can substitute the shrimp with a nice white fish, such as cod, or you can use boneless, skinless chicken instead.
Do I need to thaw shrimp before I cook it?
Yes, you do need to thaw frozen shrimp before cooking. This is a quick process that only takes about 20 minutes to do. Simply leave the shrimp at room temperature for 10 to 20 minutes and the shrimp will be defrosted yet just cold and ready to cook.
How can I tell if the shrimp are cooked?
Properly cooked shrimp will become slightly white in color and opaque. If the flesh becomes a bright white, then it has been overcooked. Shrimp does not take long to cook, making it a quick and easy protein to cook and add to recipes.
Other dinner recipe ideas to try:
- Roasted Butternut Kale Panzanella Salad
- Moroccan Grilled Rack of Lamb
- Blackened Salmon Burger with a Caper Remoulade
- Slow Cooker Pulled Pork Sandwiches
How to Make Coconut Ginger Shrimp Curry:
Coconut Ginger Shrimp Curry
A simple to make dinner recipe idea that is layered with Thai inspired flavors, Coconut and Ginger Shrimp Curry.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 - 2 chile peppers, finely diced
- 3 - 4 cloves of garlic, minced
- 1(2 inch) piece of fresh ginger, peeled and minced
- 1/2 lemongrass stalk, finely diced
- 4 lime leaves (or the zest of 1 lime)
- 10 ounces fresh or frozen raw large or jumbo shrimp, peeled, deveined and tails off
- 5.4 ounces Coconut Cream
- 1/2 cup water or vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- La Beleine Essentiel Sea Salt, to taste
- Black pepper, to taste
- 1 cup sliced or diced eggplant (I prefer Thai eggplant)
- 1 cup sugar snap beans or green beans
- Cilantro, to garnish
- Lime wedges, to garnish
- Jasmine rice
Instructions
- Finely dice the onion, chile pepper, and lemongrass stalk. Mince the garlic cloves and peeled ginger.
- In a large saucepan over medium heat, add the oil. Once the oil is hot, sauté the onion, chile pepper, garlic, ginger, lemongrass and lime leaves (or lime zest) and cook for about 4 to 5 minutes, or just until soft.
- Add in the shrimp, diced eggplant and beans, coconut cream and water (or vegetable stock) to the pan, then allow to simmer, cooking for about 5 - 8 minutes, or until the shrimp have been cooked through and the vegetables are fork-tender.
- Season to taste with black pepper and La Beleine Essentiels Sea Salt.
- Serve over a bed of jasmine rice and garnish with fresh cilantro and lime wedges.
Notes
To make jasmine rice, simply follow the directions on the package.
Lime leaves can be found in specialty grocers, or substituted with lime zest.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 364Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 572mgCarbohydrates: 64gFiber: 7gSugar: 31gProtein: 8g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
