Coconut Shrimp Curry

Ingredients

Shrimp

• 1 lb shrimp peeled/deveined

Aromatics

• 1 tbsp neutral oil
• 1 medium onion, thinly sliced
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

Spices

• 3 tbsp mild curry powder
• 1 tsp ground turmeric

Base

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup chicken bone broth (or water)
• 1 tbsp tomato paste
• 1 tbsp fish sauce
• 1 tsp salt

Vegetables

2-3 cups total. Green beans and spinach work best.

• Green beans
• Bell pepper
• Zucchini
• Spinach
• Peas

Finish

• 1–2 limes (juice; zest optional)
• Chopped cilantro (optional)

Method

1. Aromatics: Heat oil over medium heat. Add onion and a pinch of salt. Cook until soft and lightly golden. Add garlic and ginger; cook ~30 seconds until fragrant.
2. Spices: Add curry powder and turmeric. Stir continuously for 30–60 seconds to bloom.
3. Base: Stir in tomato paste (if using) and cook until slightly darkened. Add coconut milk and stock; stir smooth.
4. Simmer: Bring to a gentle simmer. Add fish sauce, salt, and black pepper. Simmer 8–10 minutes to let it come together.
5. Veg: Add sturdier veg first (green beans, bell pepper, zucchini) and simmer a few minutes. Add quick veg (spinach, peas) at the end.
6. Shrimp: Add shrimp and cook just until pink and opaque, ~2–3 minutes.
7. Finish: Add lime juice and zest to taste. Adjust salt/fish sauce. Top with cilantro.