• 1 (14-ounce) can unsweetened full fat coconut milk
  • 1/2 red curry paste
  • 1 tablespoon fresh lime juice
  • 1 tablespoon curry powder
  • 2 teaspoons minced ginger
  • 1/4 cup fresh cilantro, chopped
  • Sea salt and freshly ground black pepper to taste
  • 1 pound large shrimp, peeled and deveined


  • In a large sauce pan whisk together the coconut milk, red curry paste, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes.
  • Add the cilantro and salt and pepper. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl or poor over curried cauliflower rice.

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