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95% would make again

Coconut Shrimp Curry

February 26, 2020
Coconut Shrimp Curry

Ingredients

for 6 servings

  • 1 tablespoon coconut oil
  • 2 teaspoons Gourmet Garden Garlic Stir-In Paste
  • 1 tablespoon Gourmet Garden Ginger Stir-In Paste
  • 1 tablespoon red curry paste
  • 1 can unsweetened coconut milk
  • 1 ½ teaspoons fish sauce
  • ½ teaspoon sugar
  • ½ yellow onion, cut into 1-inch (2 1/2 cm) pieces
  • 1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
  • 6 oz zucchini (170 g), cut into half moons
  • 1 shrimp, peeled and deveined
  • ½ teaspoon Gourmet Garden Lightly Dried Cilantro, plus extra for garnish
  • ½ teaspoon Gourmet Garden Lightly Dried Basil, plus extra for garnish
  • rice, for serving

Nutrition Info

  • Calories 194
  • Fat 17g
  • Carbs 7g
  • Fiber 1g
  • Sugar 3g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Melt coconut oil in a large saucepan over medium-low heat. Add Gourmet Garden Garlic Stir-In Paste and Gourmet Garden Ginger Stir-In Paste. Stir and let sizzle for a minute. Add red curry paste. Stir and let sizzle for 1–2 minutes, until fragrant. Stir in coconut milk, fish sauce, and sugar. Bring to a very light simmer. Let simmer for 3 minutes.
  2. Add onions and cook for 5 minutes. Add red bell pepper and cook for another 5 minutes. Add zucchini and cook for 5 more minutes or until tender. (If liquid doesn’t slightly submerge vegetables, cover with a lid while cooking.)
  3. Add shrimp and cook for about 3 minutes, just until cooked through and no longer translucent.
  4. Stir in Gourmet Garden Lightly Dried Cilantro and Gourmet Garden Lightly Dried Basil. Serve with rice and garnish each plate with a little more cilantro and basil.
  5. Enjoy!

Ingredients

for 6 servings

  • 1 tablespoon coconut oil
  • 2 teaspoons Gourmet Garden Garlic Stir-In Paste
  • 1 tablespoon Gourmet Garden Ginger Stir-In Paste
  • 1 tablespoon red curry paste
  • 1 can unsweetened coconut milk
  • 1 ½ teaspoons fish sauce
  • ½ teaspoon sugar
  • ½ yellow onion, cut into 1-inch (2 1/2 cm) pieces
  • 1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
  • 6 oz zucchini (170 g), cut into half moons
  • 1 shrimp, peeled and deveined
  • ½ teaspoon Gourmet Garden Lightly Dried Cilantro, plus extra for garnish
  • ½ teaspoon Gourmet Garden Lightly Dried Basil, plus extra for garnish
  • rice, for serving

Nutrition Info

  • Calories 194
  • Fat 17g
  • Carbs 7g
  • Fiber 1g
  • Sugar 3g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Melt coconut oil in a large saucepan over medium-low heat. Add Gourmet Garden Garlic Stir-In Paste and Gourmet Garden Ginger Stir-In Paste. Stir and let sizzle for a minute. Add red curry paste. Stir and let sizzle for 1–2 minutes, until fragrant. Stir in coconut milk, fish sauce, and sugar. Bring to a very light simmer. Let simmer for 3 minutes.
  2. Add onions and cook for 5 minutes. Add red bell pepper and cook for another 5 minutes. Add zucchini and cook for 5 more minutes or until tender. (If liquid doesn’t slightly submerge vegetables, cover with a lid while cooking.)
  3. Add shrimp and cook for about 3 minutes, just until cooked through and no longer translucent.
  4. Stir in Gourmet Garden Lightly Dried Cilantro and Gourmet Garden Lightly Dried Basil. Serve with rice and garnish each plate with a little more cilantro and basil.
  5. Enjoy!
Coconut Shrimp Curry

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