The Rogue's Coconut Red Curry Shrimp Recipe: A Bold and Flavourful Dish
If you're looking for a mouth-watering, savory dish that perfectly blends the richness of coconut milk with the heat of red curry, The Rogue's Coconut Red Curry Shrimp recipe is a must-try. This recipe is bursting with flavours that balance creamy coconut, aromatic spices, and tender shrimp to create a truly satisfying meal. Whether you're cooking for a cozy dinner at home or looking to impress guests, this dish pairs beautifully with Turmeric Rice or The Rogue’s Rosemary Coconut Milk Rice, enhancing the overall experience.
Key Ingredients
The star of this dish is shrimp, but it's incredibly versatile. If you prefer other proteins, The Rogue's Coconut Red Curry can easily be adapted to use chicken, beef, or pork. The rich flavours of the coconut red curry base work well with these proteins, making it an all-around winner for any household. Shrimp, however, adds a special element of sweetness and lightness that complements the boldness of the curry.
In addition to the shrimp, you'll need a few pantry staples to bring this recipe to life, including red curry paste, coconut milk, fresh vegetables like bell peppers, onions, bamboo shoots, bok choi, and garlic, and a hint of lime to brighten the dish at the end. The simplicity of these ingredients allows the flavors to shine, while the coconut milk mellows the heat of the curry for a creamy and luxurious sauce.
A Perfect Match: Turmeric Rice or Rogue’s Rosemary Coconut Milk Rice
The Rogue's Coconut Red Curry Shrimp is a versatile dish that pairs perfectly with rice, but if you want to elevate the meal, serving it over Turmeric Rice or The Rogue’s Rosemary Coconut Milk Rice will take it to another level. The fragrant turmeric rice adds a warm, earthy flavor that complements the spice of the curry, while the rosemary-infused coconut milk rice brings a delicate herbal note that enhances the coconut base of the dish. Both rice options soak up the luscious sauce, making every bite rich and flavourful.
Great for Leftovers and Long-Term Storage
One of the best things about The Rogue's Coconut Red Curry Shrimp recipe is how well it keeps. If you make enough to have leftovers, the flavours will continue to meld, making it a fantastic option for lunch the next day. The shrimp remains tender, and the sauce maintains its depth of flavour without becoming too overpowering.
This dish is also ideal for meal prepping days in advance, or long-term storage. If you're someone who enjoys having meals ready for busy days, and you happen to have a freeze dryer, you can freeze-dry this curry for future use. Simply rehydrate it later, and you'll have a delicious, homemade meal that's ready in no time. Whether you're preparing for a week of easy meals or looking to stock your pantry, this recipe provides flexibility and convenience.
The Rogue's Coconut Red Curry Shrimp Recipe: A Meal for Any Occasion
The Rogue's Coconut Red Curry Shrimp recipe is a tasty, versatile dish that's perfect for weeknight dinners, special occasions, or even meal prepping. With its blend of rich coconut milk, zesty curry paste, and tender shrimp, it’s sure to become a household favourite. Whether you pair it with Turmeric Rice or Rogue’s Rosemary Coconut Milk Rice, or freeze it for later, this recipe is a winner for any occasion. Try it tonight! For an exciting twist, you can use chicken, beef, or pork, and enjoy the delicious leftovers the next day.
Best Coconut Red Curry Shrimp Recipe
Equipment
- 1 Wok It's best to use a wok, but a large frying pan or pot will work in a pinch.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped to suit your taste
- 2 to 6 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 bok choi, chopped
- 3 to 5 florets broccoli, sliced
- 1 small can bamboo shoots
- 1 red bell pepper, sliced
- ½ tsp salt
- ½ tsp ground black pepper
- 2 Tbsp red curry paste Add a little more if you like it spicier.
- 1 400ml can of coconut milk
- 200 ml beef, chicken or vegetable broth, as desired Beef is best, in my opinion, as it has a heartier flavour.
- 1 lb large shrimp, cleaned Frozen works well in a pinch.
- 1 Tbsp lime juice Fresh juice is best if you have it, but bottled works well.
- ¼ cup cilantro, chopped
- 2 green onions, chopped
Instructions
- Prepare the onion, bok choi, broccoli, bamboo shoots, peppers and set them aside, keeping the onion separate.
- Preheat your wok on high, and add olive oil.
- Add onion to the oil, and fry until it has begun to soften and become golden brown.
- Add the ginger and and the garlic to the onions, and continue frying for a minute or two.
- Season with 1/4tsp of salt and pepper.
- Add the red curry paste, and stir fry for a couple of minutes, until everything is coated.
- Next, add the rest of the prepared vegetables to the wok and stir fry everything for 2 to 4 min.
- Pour in the can of coconut milk. Add a little broth to the can and swish it around to make sure you get all of the coconut milk.
- Bring the wok to a simmer, then turn the heat down to medium.
- Sprinkle the remaining salt and pepper on the shrimp before adding them to the simmering sauce. Allow the shrimp to cook in the sauce until they are firm, but still tender.
- Turn off heat and stir in lime juice and cilantro. Let it sit for 5 minutes before serving.
- Serve over your favourite rice, and garnish with sliced green onions.
*Nutrition Disclaimer:
All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on TheRoguesOasis.com should only be used as a general guideline.
