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Coconut Shrimp Curry

This bright and herb forward Shrimp curry is a perfect dish for anytime of the year. Most of the work is in the prep but cooks in a flash.





Coconut Curry Shrimp


Ingredients

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 3 pickled ginger, minced

  • 1 bell pepper, diced

  • 1 cup shredded carrot

  • 1 Serrano, diced

  • 1/2 nappa cabbage, sliced thin

  • 1/2 Thai Basil, sliced thin

  • 1 lemon, juiced

  • 1.5 pounds peeled and deviened shrimp

  • 1-2 cups chicken or veg broth

  • 1/4 cup rice vinegar

  • 3 tbsp Mild Doanjang (Korean soybean paste)

  • 1 tbsp seasame oil

  • 2-3 tbsp soy sauce

  • 1-2 tbsp fish sauce

  • 1-2 tbsp curry powder

  • 1 tbsp cumin

  • 1 can coconut milk

  • Steamed Brown rice (optional)

  • Kimchi (optional)


Directions


  1. Heat large pot, add 1-2 tbsp oil. Add veggies and sautee until cabbage is wilted some.

  2. Add in broth, Mild Doanjang, soy sauce, fish sauce, rice vinegar and seasonings. Let simmer for 5 min.

  3. Add in shrimp, lemon juice, and basil. Let simmer until shrimp starts to turn pink.

  4. Add in coconut milk and let simmer until shrimp is cooked and the sauce thickens up some.

  5. Serve with cooked brown rice and kimchi.


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