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Shrimp and vegetables in a red curry sauce with rice
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Red Curry Coconut Shrimp Stew

A simple stew that comes together in 30 minutes! This one-dish meal is loaded with vegetables and shrimp in a medium-spiced red curry coconut sauce.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Dish, Soups
Cuisine: Asian Fusion
Servings: 8
Calories: 286kcal
Author: Kayla Purcell

Ingredients

  • 2 tablespoons coconut oil
  • 1 large shallot or small onion, chopped fine
  • 3 green onions , chopped fine (save scallions for garnish)
  • 4 cloves garlic , minced
  • 1 tablespoon minced fresh ginger , about a 2-inch knob
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons Red Curry Paste , to taste (Thai Kitchen)
  • 2 cups chicken broth , or fish stock
  • 15 ounces coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce or more, to taste
  • 2 teaspoons coconut palm sugar , or honey
  • 1 tablespoon microplaned lemongrass , or minced fine
  • 1 small bell pepper or poblano pepper, coarsely chopped
  • 8 ounces cremini mushrooms , sliced
  • 1 large carrot , peeled, thinly sliced
  • 1 head baby bok choy , coarsely chopped
  • 1 cup chopped cauliflower
  • 1 pound shrimp , peeled, deveined, and tails removed
  • 1 large lime , cut into 8 wedges
  • Chopped basil and scallions , to garnish
  • FOR THE RICE:
  • 1 cup jasmine or basmati rice
  • 1 3/4 cup water
  • 2 tbsp butter
  • 1/2 tsp salt

Instructions

  • FOR THE RICE:
  • No-fail rice method: Soak rice in water for 10 minutes, then transfer it to a mesh strainer and rinse with cold water until the stream coming from the strainer is clear. Add the rice, water, butter, and salt to a saucepan with a tight-fitting lid, and stir all ingredients together over high heat. Once it reaches a boil, turn down the heat to a simmer (I usually use a low+ setting), cover with the lid, and cook for 20 mins. After 20 minutes, turn the heat to high for 10 seconds, then slide the pan off the heat and let it sit (covered) for 10 more minutes.
  • FOR THE STEW:
  • In a saute pan over medium-high heat, melt coconut oil to cover the bottom of the pan. Add the shallots and green onion and cook for 6-8 minutes until translucent and browning at the edges. Add garlic and ginger to the skillet and cook for 2 more minutes.
  • Add a good sprinkle of salt and pepper and the red curry paste, stir to integrate and cook until fragrant about 1 minute. (More curry paste can be added, to taste.)
  • Add the stock, coconut milk, soy sauce, fish sauce, sugar, and lemongrass. Give everything a good stir and bring the broth to a low boil. Let it simmer for 5 minutes to reduce slightly and thicken the broth.
  • Add all the chopped vegetables and bring it back up to a boil; simmer for 5 minutes.
  • Add the shrimp and simmer for 5 minutes. Taste and adjust seasoning (salt, sweet, spice) as desired.
  • Serve in shallow bowls with rice and a lime wedge to squeeze over the top. Garnish with fresh basil.

Notes

RECIPE TIPS:
  • To easily prep the lemongrass for the best flavor, freeze first, then use a microplane grater to mince.
  • Save prep time and buy shrimp already peeled and deveined and prepped vegetables.
  • Vegan/Vegetarian: Use vegetable stock and no shrimp.
  • Gluten-Free: Use Tamari to replace soy sauce & gluten-free fish sauce (Golden Boy or Red Boat)

Nutrition

Calories: 286kcal | Carbohydrates: 28g | Protein: 5g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 1131mg | Potassium: 433mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2824IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 3mg