Shrimp and Vegetable Curry Coconut

Shrimp and vegetable curry is the dish I turn to when I crave something luscious and comforting yet still light and vibrant It is generously packed with crisp veggies and plump shrimp all simmered in a velvety coconut sauce that bursts with flavors and color This recipe has become my go to for both busy weeknights and weekend dinners when I want to impress without too much fuss

When I first made this for my family it was instantly voted into our regular meal rotation The aroma that fills the kitchen alone is enough to bring everyone running and those bright colors just make you feel good

Ingredients

• Large shrimp peeled and deveined: This keeps the cooking fast and the shrimp tender Choose wild caught if available for sweet rich flavor
• Red bell pepper sliced: Adds sweetness and vibrant color Pick one that feels firm and heavy for its size
• Zucchini sliced: Its mild taste soaks up all the curry flavor Look for small glossy green zucchini without blemishes
• Carrot julienned: Offers gentle sweetness and crunch Young carrots are naturally sweeter
• Snap peas trimmed: Lend a crisp bite and pop of spring flavor Try to choose snap peas with bright green pods
• Medium onion finely chopped: Offers a savory base for the dish A yellow onion brings mellow sweetness
• Garlic minced: Infuses the dish with depth Fresh cloves give the strongest flavor
• Fresh ginger grated: Adds brightness and warmth Use a piece that is smooth and heavy with thin skin
• Coconut milk: Forms the creamy base Choose full fat coconut milk for richness
• Red curry paste: Provides the signature warmth Use Thai or Indian style and taste for preferred spiciness
• Fish sauce: It gives savory depth and nuanced saltiness Select a high quality clear fish sauce for clean flavor
• Ground turmeric: Brings that gorgeous golden hue Try to use fresh turmeric if possible for even more vivid color
• Ground coriander: Adds floral peppery notes Buy ground coriander in small amounts so it stays fragrant
• Chili flakes: Brings a pinch of heat if desired Adjust to your liking
• Salt and black pepper: Enhances all the flavors Use fine sea salt and freshly cracked pepper
• Vegetable oil: For sautéing Use a neutral oil like sunflower or canola
• Fresh cilantro chopped: Provides a burst of freshness
• Lime wedges: The squeeze of lime brightens every bite

Instructions

Prepare the Aromatics:

Heat vegetable oil in a large skillet or wok over medium heat Add onion garlic and ginger Sauté gently for two to three minutes stirring often until they become soft fragrant and translucently golden Let the garlic and ginger release their aroma

Toast the Spices and Curry Paste:

Stir in the red curry paste turmeric coriander and chili flakes Cook for about one minute This step allows the oils and spices to bloom and develop maximum depth Gently press and stir the paste so all spices mingle with the aromatic base

Add Vegetables for Color and Texture:

Add the red bell pepper zucchini carrot and snap peas Sauté for three to four minutes These vegetables should look brighter and just start to soften You want them to keep a bit of their crunch at this stage for the best texture when finished

Simmer the Coconut Sauce:

Pour in the coconut milk and fish sauce Stir everything together until the sauce becomes smooth Bring it all to a gentle simmer and cook for five minutes The vegetables finish softening here and infuse the sauce with sweetness

Cook the Shrimp to Perfection:

Add the shrimp to the skillet Make sure they are nestled evenly in the sauce Cook for four to five minutes stirring occasionally The shrimp will curl and turn pink right as they are perfectly cooked Avoid overcooking for the juiciest texture Taste and adjust the seasoning with salt and pepper

Finish and Serve:

Remove from the heat immediately Sprinkle with fresh cilantro Serve with extra lime wedges for squeezing over at the table The sauce will be wonderfully creamy with pops of color from the vegetables and bright herbs

Pin

Snap peas are my personal favorite in this recipe Their bright crunch makes every forkful lively and a little sweet The first time my family tried this my youngest wanted extra peas and lots of lime and now that is our tradition Every time someone cooks this dish it fiιlls the kitchen with such wonderful aromas that everyone starts lingering before dinner

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to three days If making ahead for lunches store the curry and rice separately to keep the texture perfect Gently reheat over low heat to avoid overcooking the shrimp as microwaving may toughen them

Ingredient Substitutions

You can swap in chicken or tofu for the shrimp just adjust cooking times Tofu is perfect for a vegetarian version but make sure to press it so it soaks up more sauce Bell pepper and zucchini can be changed for whatever is fresh such as green beans broccoli or cauliflower For coconut allergies use cashew cream with a little broth

Serving Suggestions

This curry begs for fluffy jasmine or basmati rice to soak up every drop of sauce You can also serve it over steamed qιuinoa or rice noodles A sprinkle of roasted peanuts or extra herbs on top adds crunch and color

Cultural and Historical Context

Curries like this are inspired by coastal Indian and Thai cuisines where coconut milk and seafood are local staples The bright vegetables echo street food stalls where color and aroma draw you in This dish bridges the Thai style of red curry paste with the comfort of gentle Indian spices

Seasonal Adaptations

Try these ideas Use asparagus or peas in spring and early summer for a sweeter greener flavor In winter butternut squash or sweet potato bring a comforting sweetness Corn and tender baby carrots in late summer add crispness and even more color

Success Stories

Friends who claim they never cook with shrimp now request this for dinner parties I once made it on a camping trip using a portable burner and it drew curious neighbors The versatility of the sauce makes it magic with whatever produce you can get

Freezer Meal Conversion

If you want to freeze a batch cook everything except the shrimp Cool the veggie and sauce mixture and freeze flat in a bag or container Thaw and reheat then add raw shrimp in the last minutes of simmering for fresh texture

Pin

This curry is a delightful balance of flavor and texture making it a crowd pleaser Serve it hot and enjoy the vibrant aromas and exquisite taste

Recipe Q&A

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp thoroughly and pat dry before cooking. This prevents excess moisture and ensures a better texture.

→ What vegetables work well as substitutes?

Broccoli, baby corn, or mushrooms make great alternatives. Swap in any quick-cooking, colorful vegetables you enjoy.

→ How can I make this dish spicier?

Increase the amount of red curry paste and chili flakes to add more heat. Adjust to your preferred spice level.

→ Is there a dairy-free or gluten-free version?

This dish is naturally dairy-free and gluten-free if you use certified gluten-free curry paste and fish sauce.

→ What sides pair best with this curry?

Steamed jasmine or basmati rice, naan, or cauliflower rice complement the curry and soak up the flavorful sauce.

→ Can tofu replace shrimp?

Yes, firm tofu can be used instead of shrimp. Press tofu to remove moisture, then cube and add as directed.