Whole 30 Coconut Shrimp Curry
Total time35 min
Prep time15 min
Cook time20 min
4.7(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the curry
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 1 stalk lemongrass, outer layers removed, tender inner stalk finely minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 medium red bell pepper, thinly sliced
- 4 scallions, green tops only, thinly sliced
- salt and pepper, to taste
For serving
- 3 cups cooked jasmine rice, for serving
Can be omittedjasmine rice
- ¼ cup fresh cilantro leaves, roughly torn (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
- 2
Heat the garlic-infused oil in a large skillet or wok over medium heat until shimmering. Add the ginger and lemongrass and cook, stirring constantly, until fragrant and just beginning to soften, about 1–2 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!