Have y’all tried my Coconut Red Curry Cod? This Coconut Red Curry Shrimp is virtually the same recipe, except the protein is shrimp and you don’t have to bake it in the oven. Yay for one less step!
Like the Cod, Coconut Red Curry Shrimp tastes delicious, is simple to make, and is good for you, too! With fresh ginger, garlic, shallot, tomatoes, cilantro, red curry paste, coconut milk and lime juice, you really can feel good about every bite 🙂
Ever cooked with red curry paste? Red curry paste is a blend of red peppers, garlic, shallot, lemon grass, kaffir lime and other spices. To me, it has a very “Thai” flavor — a bit like Tom Yum Soup, if you’ve ever had that. In short: it’s delicious. You can find Thai Kitchen mild red curry paste on Amazon or at most grocery stores. I keep a jar (and a can of coconut milk) in my pantry for last-minute dinners. Keep some shrimp in your freezer, too, and you’ll always be ready to whip up some Coconut Red Curry Shrimp!
If you don’t like shrimp, feel free to switch it up! A flakey white fish is wonderful, as is chicken. For a vegan option, try chickpeas or tofu. You can also add more veggies — mushrooms and spinach are delightful — and I love dipping steamed broccoli into the leftover sauce. Serve with simple white rice on the side!
