One Pan Shrimp Coconut Curry

One Pan Shrimp Coconut Curry

This flavorful and easy recipe is perfect for a weeknight meal. Packed with juicy shrimp and colorful vegetables in a creamy coconut curry sauce, all cooked in a single pan for minimal cleanup!

Ingredients:

• 1 pound shrimp, peeled and deveined (thawed if frozen)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1-2 tablespoons red curry paste (adjust for spice preference)
• 1 (14-ounce) can full-fat coconut milk
• ½ cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh cilantro, chopped (for garnish)
• Cooked rice or noodles (for serving)

Cooking Guide:

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to the pan and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the pan and set aside.

2. In the same pan, add onions and bell peppers. Sauté for 5-7 minutes, or until softened. Add garlic and ginger, cook for an additional minute until fragrant.

3. Stir in red curry paste and cook for 30 seconds, releasing the aromatics.

4. Pour in coconut milk, chicken broth, soy sauce, lime juice, brown sugar, salt, and pepper. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.

5. Add shrimp back to the pan and simmer for 2-3 minutes, or until shrimp are heated through and sauce thickens slightly.

6. Serve over cooked rice or noodles and garnish with fresh chopped cilantro.

Tips:

• For a richer flavor, use coconut cream instead of coconut milk.
• Don’t overcrowd the pan when cooking the shrimp. Cook them in batches if necessary to prevent them from steaming instead of searing.
• Customize your vegetables! Feel free to add other veggies like broccoli florets, snap peas, or zucchini.
• You can adjust the spice level to your preference. Start with 1 tablespoon of red curry paste and add more for a spicier curry.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.