Creamy coconut curry made with coconut milk, shrimp, and corn. It all starts with a homemade curry sauce that’s as simple as tossing a few ingredients in the blender. This coconut green curry is luxurious yet easy enough for weeknights!
NGREDIENTS:
CURRY PASTE:
1 small bunch cilantro (or ½ a large)
1-2 jalapeños, seeded and ribbed
2 whole garlic cloves
¼ teaspoon cumin
¼ cup water
SHRIMP + CORN COCONUT CURRY:
1 tablespoon coconut oil (or any clear oil you prefer)
¼ teaspoon ground turmeric
1 (15 ounce) can full fat coconut milk
½ teaspoon salt (or more to taste)
½ cup chicken broth
1 pound shrimp, peeled and deveined (tail on or off)
1 ¼ cup fresh or frozen corn kernels
2-3 tablespoons lemon juice
DIRECTIONS:
CURRY PASTE: combine the ingredients for the curry paste in a blender and blend until completely smooth.
SHRIMP + CORN COCONUT CURRY: Heat the oil in a large deep skillet over medium high heat. Add the prepared paste and turmeric and cook for about 2-4 minutes or until it’s fragrant and thickens into a paste. Add the chicken broth, coconut milk, and salt and allow the curry to come to a simmer before adding in the shrimp and corn. Allow the curry to come back to a simmer before lowering the heat. Cover and let it cook for 5-7 minutes or until the shrimp curl into a ‘c’ shape. Turn the stove off, add 2 tablespoons of the lemon juice and give it a taste. Add the third tablespoon if desired. I prefer mine with 3 tablespoons.
SERVE: The curry with be a little thin, it’s thinner than a traditional curry but thicker than a soup. I like to serve it in a bowl with rice and top it with red pepper flakes and chopped cilantro!
NOTES:
You can make this curry with chicken if you’d like too (which is how I ate it growing up). Add the chicken once the paste has cooked through and cook for 1-2 minutes before adding in the chicken broth/coconut milk. Follow the rest of there recipe as written and simply omit the shrimp!
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