Fresh cilantro, chopped
Lime wedges
Cooked rice or naan bread (for serving)
Instructions
Prepare the Coconut Curry Sauce:
Cook Aromatics: In a large skillet or saucepan, heat the coconut oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
Add Garlic and Ginger: Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add Spices: Add the curry powder, ground turmeric, and ground cumin. Stir and cook for about 1 minute to toast the spices.
Add Coconut Milk: Pour in the coconut milk, stirring to combine with the spices. Bring the mixture to a simmer.
Season Sauce: Add the fish sauce (or soy sauce), lime juice, salt, and pepper. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly. Adjust seasoning to taste.
Prepare the Shrimp:
Season Shrimp: While the sauce is simmering, heat olive oil in a separate skillet over medium-high heat. Season the shrimp with salt and pepper.
Cook Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook.
Combine and Serve:
Add Shrimp to Sauce: Once the shrimp are cooked, add them to the coconut curry sauce. Stir to coat the shrimp with the sauce and heat through for 1-2 minutes.
Serve: Garnish with fresh cilantro and serve with lime wedges. Enjoy over cooked rice or with naan bread if desired.
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