Shrimp in Coconut Milk, Veggies & Red Curry

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Step-by-Step Cooking Guide

Cooking shrimp in coconut milk and red curry is easier than it looks. The key is timing and layering flavors.

Step 1: Prepare the Ingredients

1. Peel and devein shrimp, pat dry with paper towels.
2. Slice vegetables evenly for uniform cooking.
3. Mince garlic, ginger, and shallots.
4. Open coconut milk and shake well to combine cream and liquid.

Step 2: Cook the Aromatics

1. Heat a large skillet or wok over medium heat.
2. Add a little oil and sauté garlic, ginger, and shallots until fragrant (1-2 minutes).
3. Add red curry paste and stir for 30 seconds to release its aroma.

Step 3: Add Coconut Milk

1. Pour in coconut milk gradually, stirring to blend with the curry paste.
2. Bring to a gentle simmer—avoid boiling too aggressively to prevent splitting.

Step 4: Add Vegetables

1. Add firmer vegetables like carrots and bell peppers first.
2. Simmer for 3-5 minutes until they start to soften but retain a slight crunch.
3. Add softer vegetables like mushrooms, snap peas, and zucchini in the last 2-3 minutes.

Step 5: Cook the Shrimp

1. Gently add shrimp to the simmering curry.
2. Cook for 3-5 minutes until shrimp turn pink and opaque.
3. Avoid overcooking as shrimp becomes rubbery quickly.

Step 6: Season and Finish

1. Add fish sauce, sugar, and lime juice to taste.
2. Adjust seasoning—balance the sweet, salty, sour, and spicy notes.
3. Remove from heat and stir in fresh herbs like Thai basil or cilantro.

Step 7: Serve

• Serve hot over steamed jasmine rice, brown rice, or rice noodles.
• Garnish with sliced chilies, toasted coconut, or lime wedges for extra flair.

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Tips for the Perfect Red Curry

1. Use Fresh Curry Paste: Homemade or high-quality store-bought paste elevates flavor.
2. Layer Flavors: Cook aromatics before adding liquids for depth.
3. Simmer, Don’t Boil: Gentle cooking keeps coconut milk creamy.
4. Balance the Taste: Taste before serving and adjust sweetness, saltiness, or acidity.
5. Don’t Overcook Shrimp: Add shrimp last to ensure tender results.

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Health Benefits

This dish is not just delicious—it’s nourishing.

Shrimp

• High in protein and low in calories
• Contains omega-3 fatty acids for heart health
• Provides selenium and vitamin B12

Coconut Milk

• Contains healthy medium-chain triglycerides (MCTs)
• Adds a creamy texture without dairy
• Supports energy and satiety

Vegetables

• Rich in fiber, vitamins, and antioxidants
• Aid digestion and provide natural sweetness
• Boost immune health

Overall

• High in protein and healthy fats
• Low in refined carbs if paired with brown rice or cauliflower rice
• Gluten-free if using tamari instead of soy sauce

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Variations and Twists

Shrimp in coconut milk with red curry is highly adaptable:

1. Spicy Version: Add Thai bird chilies or chili flakes for extra heat.
2. Creamier Version: Mix coconut cream with milk for luxurious texture.
3. Mixed Seafood: Combine shrimp with scallops, squid, or fish.
4. Vegetarian: Replace shrimp with tofu or tempeh.
5. Noodle Soup: Add rice noodles and more coconut milk for a comforting curry soup.

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Pairing Suggestions

• Rice: Jasmine, brown rice, or coconut rice
• Noodles: Rice noodles or egg noodles
• Beverages: Thai iced tea, coconut water, or crisp white wine
• Sides: Cucumber salad, pickled vegetables, or spring rolls

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Common Mistakes to Avoid

1. Overcooking Shrimp: Shrimp cooks quickly; adding it too early makes it rubbery.
2. Boiling Coconut Milk: High heat can separate the milk and create a grainy texture.
3. Skipping Seasoning Adjustments: Coconut milk softens flavors; always taste before serving.
4. Uneven Vegetable Cuts: Large pieces may undercook, small pieces may overcook.
5. Using Pre-Cooked Shrimp: Raw shrimp develops better flavor in curry.