One Pot Coconut Curry Shrimp
This Thai coconut curry shrimp is made in one pot, filled with tons of flavors like red curry paste, ginger, and fish sauce!
Servings: 4
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 pound shrimp peeled and deveined
- 1 red bell pepper thinly sliced
- 1 thumb ginger minced
- 1 tablespoon red curry paste
- 1 cup baby spinach
- White pepper
- 2 Roma tomatoes quartered
- 1 can full-fat coconut milk
- 1 teaspoon fish sauce plus more to taste
- Serve with finely chopped cilantro and a lime squeeze
Instructions
- In a large deep skillet or Dutch oven with a lid, heat a drizzle of neutral oil over medium heat, until glistening. Add in your shrimp, in a clockwise motion, searing on each side, for 1 to 2 minutes. Transfer to a plate.
- To the same skillet on medium heat, add your bell peppers, ginger, and red curry paste. Give it a big stir, and allow your peppers to soften just a tad, about 1 to 2 minutes.
- Add in your spinach, and season with white pepper. Give everything a big toss until your spinach has wilted, then add in your tomatoes, tossing to combine.
- Finish by adding in your coconut milk, stirring everything together. Cover on medium-low heat, for about 10 to 15 minutes.
- Add back in your shrimp to finish poaching for another minute, cooking and warming through. Finish with fish sauce. Pour in bowls, and top with cilantro and freshly squeezed lime juice.
Nutrition
Calories: 149kcal | Carbohydrates: 4g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 262mg | Potassium: 489mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2484IU | Vitamin C: 45mg | Calcium: 91mg | Iron: 1mg