Warm up with a bowl of our Creamy Red Coconut Shrimp Curry, a vegan dish that's rich in flavor and satisfying to the soul. This recipe combines Beleaf Plant-Based Shrimp with a creamy, spiced coconut curry sauce that’s infused with the bold flavors of red curry paste, garlic, ginger, and red pepper flakes. The sweetness of coconut milk and a touch of coconut sugar perfectly balance the heat, creating a harmonious blend of spicy and sweet that’s irresistible. Served over rice and topped with fresh cilantro, crushed peanuts, and a squeeze of lime, this curry is both comforting and invigorating.
Perfect for a cozy dinner, this curry is easy to make yet impressively flavorful. The tender plant-based shrimp soak up the vibrant sauce, while the bell peppers and shallots add a delightful texture. Each bite is a journey of flavors, from the aromatic spices to the creamy coconut, all tied together with a hint of lime. Whether you're new to vegan cuisine or a seasoned plant-based eater, this Creamy Red Coconut Shrimp Curry is a must-try for its depth of flavor and satisfying richness.
Step By Step
- Thaw shrimp in the refrigerator overnight or blanch in boiling water for 20 seconds. If blanching make sure to drain excess water before adding it in to the recipe.
- Heat a pan or skillet over medium heat and add the oil. Once heated, add the bell pepper and shallot and sauté until the shallot is tender (about 3-5 minutes)
- Stir in the ginger, garlic, red pepper flakes, and red curry paste. Sauté for 2 minutes, then stir in the coconut milk, coconut sugar, and soy sauce. Simmer until slightly thickened, about 5 minutes).
- Reduce the heat to low, add the shrimp, and let cook for about 10 minutes to allow the flavors to meld. In the last minute or so, stir in the lime juice.
- Top with cilantro, peanuts, lime wedges, jalapeno slices, and sesame seeds. Serve with rice and enjoy!
Warm up with a bowl of our Creamy Red Coconut Shrimp Curry, a vegan dish that's rich in flavor and satisfying to the soul. This recipe combines Beleaf Plant-Based Shrimp with a creamy, spiced coconut curry sauce that’s infused with the bold flavors of red curry paste, garlic, ginger, and red pepper flakes. The sweetness of coconut milk and a touch of coconut sugar perfectly balance the heat, creating a harmonious blend of spicy and sweet that’s irresistible. Served over rice and topped with fresh cilantro, crushed peanuts, and a squeeze of lime, this curry is both comforting and invigorating.
Perfect for a cozy dinner, this curry is easy to make yet impressively flavorful. The tender plant-based shrimp soak up the vibrant sauce, while the bell peppers and shallots add a delightful texture. Each bite is a journey of flavors, from the aromatic spices to the creamy coconut, all tied together with a hint of lime. Whether you're new to vegan cuisine or a seasoned plant-based eater, this Creamy Red Coconut Shrimp Curry is a must-try for its depth of flavor and satisfying richness.
Perfect for a cozy dinner, this curry is easy to make yet impressively flavorful. The tender plant-based shrimp soak up the vibrant sauce, while the bell peppers and shallots add a delightful texture. Each bite is a journey of flavors, from the aromatic spices to the creamy coconut, all tied together with a hint of lime. Whether you're new to vegan cuisine or a seasoned plant-based eater, this Creamy Red Coconut Shrimp Curry is a must-try for its depth of flavor and satisfying richness.
Step By Step
- Thaw shrimp in the refrigerator overnight or blanch in boiling water for 20 seconds. If blanching make sure to drain excess water before adding it in to the recipe.
- Heat a pan or skillet over medium heat and add the oil. Once heated, add the bell pepper and shallot and sauté until the shallot is tender (about 3-5 minutes)
- Stir in the ginger, garlic, red pepper flakes, and red curry paste. Sauté for 2 minutes, then stir in the coconut milk, coconut sugar, and soy sauce. Simmer until slightly thickened, about 5 minutes).
- Reduce the heat to low, add the shrimp, and let cook for about 10 minutes to allow the flavors to meld. In the last minute or so, stir in the lime juice.
- Top with cilantro, peanuts, lime wedges, jalapeno slices, and sesame seeds. Serve with rice and enjoy!
