Coconut Shrimp Curry
Creamy coconut shrimp curry is a fruity, fragrant, and tantalizingly spicy curry with plump shrimp, fresh herbs, zucchini, and pineapple.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp ghee or vegetable oil
- 1/2 cup yellow curry paste
- 1+1/2 cup pineapple (diced )
- 1 lb large shrimp (peeled and deveined)
- 1 cup coconut milk
- 1 banana
- 3 tbsp fish sauce
- 1 zucchini (diced)
- 1/4 cup Thai basil and cilantro (chopped)
- 1 lime (quartered)
Instructions
- 1
In a blender add the coconut milk, fish sauce and banana. Purée until blended. Set aside.
- 2
Heat the ghee or oil in a large skillet or cast iron pan over medium heat. Add the yellow curry paste and stir. Cook for at least 2 minutes.
- 3
Add the pineapple and stir to caramelized and brown slightly, 2-3 minutes. Add the shrimp and sauté quickly for a minute or two, stirring to flip shrimp and turn pink. Remove shrimp and set aside.
- 4
Pour the coconut milk mixture over the pineapple, stirring to incorporate. Cook for another 3 minutes and add the diced zucchini. Cook another 2 minutes, stirring often. The sauce will thicken.
- 5
Add the shrimp back to the pan along with half the herbs and stir. Heat through for a minute. Serve with remaining chopped herbs and sliced lime over steamed rice.