Coconut Curry Shrimp | The Cozy Apron

Name: Coconut Curry Shrimp | The Cozy Apron
Ingredients: 1 1/2 pounds large shrimp (16/20 count), peeled and deveined; 1 tablespoon plus 2 teaspoons red curry paste (I use Thai Kitchen brand), divided use; 1 tablespoon yellow curry powder, divided use; Salt; Black pepper; Coconut oil, or other high-heat oil; 1 large onion, very finely diced; 4 cloves garlic, pressed through garlic press; 1/2 teaspoon finely minced lemongrass (white part only); 1/2 teaspoon freshly grated ginger; 2 tablespoons brown sugar; 1/2 cup chicken broth or stock; 1 (13.6 ounce) can organic, unsweetened coconut milk (not light); 1/2 cup organic, unsweetened coconut cream; 1 tablespoon fish sauce; 1/4 cup roughly chopped cilantro leaves, plus more for garnish; 1 teaspoon lime juice, plus extra wedges for garnish; Sliced red chilis (optional garnish); Jasmine rice (optional side/accompaniment)

"This coconut curry shrimp is mildly spicy and creamy, and brimming with Thai-inspired flavors such as curry paste, lemongrass, and ginger!..."

INGREDIENTS

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1 1/2 pounds large shrimp (16/20 count), peeled and deveined

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1 tablespoon plus 2 teaspoons red curry paste (I use Thai Kitchen brand), divided use

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1 tablespoon yellow curry powder, divided use

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Salt

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Black pepper

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Coconut oil, or other high-heat oil

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1 large onion, very finely diced

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4 cloves garlic, pressed through garlic press

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1/2 teaspoon finely minced lemongrass (white part only)

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1/2 teaspoon freshly grated ginger

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2 tablespoons brown sugar

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1/2 cup chicken broth or stock

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1 (13.6 ounce) can organic, unsweetened coconut milk (not light)

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1/2 cup organic, unsweetened coconut cream

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1 tablespoon fish sauce

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1/4 cup roughly chopped cilantro leaves, plus more for garnish

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1 teaspoon lime juice, plus extra wedges for garnish

•

Sliced red chilis (optional garnish)

•

Jasmine rice (optional side/accompaniment)

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