This coconut curry shrimp stew is a comforting and flavorful one-pot meal perfect for busy weeknights. It’s an incredibly easy stew dinner recipe that brings together succulent shrimp and a rich, creamy curry sauce, sure to become a family favorite.
Key Ingredients & Substitutions:
- Shrimp: Use fresh or frozen (thawed) large shrimp. You can substitute with chicken breast cut into 1-inch pieces.
- Coconut Milk: Full-fat coconut milk is essential for creaminess. Light coconut milk can be used but will result in a thinner stew.
- Curry Paste: Red curry paste offers a balanced flavor. Adjust the amount to your spice preference.
- Vegetables: Bell peppers and spinach add color and nutrients. Feel free to add other quick-cooking vegetables like snap peas or zucchini.
Ingredients:
Main:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1.5 pounds large shrimp, peeled and deveined
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 5 ounces fresh spinach
Spices:
- 2 tablespoons red curry paste
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 420 kcal
- Tools Needed: Large pot or Dutch oven, measuring cups and spoons, cutting board, knife.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. This builds the base flavor for your stew dinner recipe.
2. Build the Curry Base
Add the red curry paste, turmeric, and cumin to the pot. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their aroma. This step deepens the overall flavor of your coconut curry.
3. Simmer the Sauce
Pour in the coconut milk and vegetable broth, stirring to combine everything well. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes. This allows the flavors to meld beautifully for your stew.
4. Add Vegetables and Shrimp
Stir in the diced red and yellow bell peppers. Continue to simmer for 3-5 minutes until the peppers are slightly tender-crisp. Add the peeled and deveined shrimp to the pot and cook for 2-4 minutes, or until the shrimp turn pink and opaque. Overcooking will make the shrimp tough.
5. Finish with Spinach
Finally, stir in the fresh spinach until it wilts, which should only take about 1-2 minutes. Season the stew with salt and black pepper to taste. Serve your delicious coconut curry shrimp stew hot.
Variation Ideas:
- Add a squeeze of fresh lime juice at the end for brightness.
- Stir in some chopped fresh cilantro before serving.
- Serve over steamed jasmine rice or with warm naan bread.
- For extra vegetables, add diced carrots or sweet potatoes along with the bell peppers.
Storage Instructions:
Store any leftover coconut curry shrimp stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. Be careful not to overcook the shrimp when reheating.
Frequently Asked Questions (FAQ):
- Can I use frozen shrimp? Yes, just make sure to thaw it completely and pat it dry before adding it to the stew.
- Is this stew spicy? The amount of red curry paste determines the spice level. You can adjust it to your preference.
- What can I serve with this stew? It’s excellent with rice, quinoa, or warm flatbread.
- Can I make this vegetarian? Yes, omit the shrimp and add chickpeas or extra vegetables like firm tofu.
- Why is my stew watery? Ensure you are using full-fat coconut milk for the best creamy consistency.
- How long does it take to cook shrimp in stew? Shrimp cooks very quickly, usually 2-4 minutes until it turns pink and opaque.