Spicy Shrimp Curry sounds like an intimidating dish, but with store-bought curry paste, it really couldn't be easier to make! When you're craving something warm and hearty, but short on time - this is the perfect dish that's ready in less than 30 minutes.
If you've never had curry before, this is a great introduction. It's got subtle notes of sweetness from the coconut milk, plus a hint of spice from the curry and cayenne pepper. Everything cooks together in one pot, and is best served alongside some fluffy white rice.
The Coined Breakdown
- Total Cost per serving: $3.07
- Total Cost (about 4 servings): $12.29
- Those Other Guys: $18.99 per serving
Ingredients
- Shrimp - Our main protein, shrimp is a great option for curry because it cooks fast and takes on the flavor of whatever sauce it's basted in.
- Red Curry Paste - Although you can also make your own curry paste, this recipe uses the kind in the jar to get a meal on the table in a fraction of the time!
- Bell Peppers - For extra crunch and nutrients. See the below substitutions section for other veggie ideas.
- Coconut Milk - This ingredient is a staple in most curries. It's a great way to add creaminess and flavor without any dairy.
- Spice Mix - The ingredients really shine here; we're only seasoning with a bit of salt to taste, plus some cayenne pepper for extra spice.
Variations and Substitutions
Veggie Substitutions: Most vegetables work great in a red curry! Try chopped onion, bok choy, cubed sweet potatoes, broccoli, or mushrooms.
Protein Ideas: Not a fan of shrimp? Any type of protein would be delicious in this curry. Try cooked chicken thighs, chickpeas, or crispy tofu cubes.
Curry Meatballs: Try my Curry Turkey Meatballs for a tasty twist on this classic soup.
Pairing Suggestions: Classically, this is served with basmati rice. You can also pair with noodles, cauliflower rice, or even potatoes!
How to Make Red Curry at Home
Step 1: To begin, sear your shrimp in some avocado oil on medium heat for 30 seconds.
Step 2: Flip, and sear for another 15 seconds and then remove and set aside.
The shrimp should still be translucent; we'll finish cooking them in the sauce later on.
Step 3: Sauté your garlic in the same skillet until fragrant; then, add in the sliced bell peppers.
Cook for 4-5 minutes until they begin to soften.
Step 4: Add the curry paste to the pan and stir well until combined.
Season with salt and cayenne pepper.
Step 5: Pour in a can of coconut milk, stirring consistently to create a tasty sauce.
Turn the heat down to low and stir in the soy sauce and rice wine vinegar at this step.
Step 6: Finally, place the shrimp back into the sauce and cook for another 1-2 minutes until the shrimp are done.
Serve hot over/with your favorite carb. My homemade Garlic Naan is a great pairing!
More One Pot Meals You'll Love!
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Spicy Shrimp Curry
Equipment
- Chef's Knife
- Large Skillet with Deep Sides
- Tongs
- Wooden Spoon
- Can Opener
Ingredients
- 1 count green bell pepper
- 1 count red bell pepper
- 1 tablespoon avocado oil
- 16 ounces large raw shrimp peeled and deveined
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon sea salt
- 1 teaspoon cayenne pepper or ground red pepper
- 3 tablespoons red curry paste
- 13.5 ounces canned coconut milk
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- cooked white rice for serving
Instructions
- Core and slice your bell peppers into thin strips. Set aside.
- To a large skillet with deep sides, heat the avocado oil on medium heat.
- Place your shrimp into the skillet and fry for 30 seconds on one side.
- Flip, then sear for another 15 seconds. Remove the shrimp and set aside.
- To the same skillet, add the minced garlic and ginger. Sauté on medium heat for 30-45 seconds until fragrant.
- Add the sliced bell peppers to the pan and cook for 4-5 minutes, until they begin to soften. Season the veggies with half of the salt and cayenne.
- Pour in the curry paste, and stir it with a wooden spoon to fry until fragrant.
- Pour in the can of coconut milk, stirring consistently with the spoon, until a curry sauce forms.
- Turn the heat to low and stir in the rice vinegar and soy sauce.Season with the remaining salt and cayenne pepper.
- Finally, add back in your shrimp and simmer until they are cooked through.
- Serve hot with freshly chopped cilantro or parsley, over fluffy white rice. Enjoy!
Did you make this recipe? Let me know what you think!