Spoken Languages Coconut Curry with Shrimp
A vibrant Thai-inspired curry featuring plump shrimp, creamy coconut milk, and a fragrant blend of lemongrass and kaffir lime, celebrating America's linguistic diversity. This asian-inspired one pot (gluten free) ready in about 35 minutes pairs peeled and deveined shrimp, (13.5 oz) coconut milk, minced lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined shrimp
- 1 can (13.5 oz) coconut milk
- 2, minced lemongrass stalks
- 6, finely torn kaffir lime leaves
- 1, thinly sliced red bell pepper
- 1 cup, halved baby corn
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp, grated ginger
- 2, minced garlic cloves
- 2 cups, cooked rice
Instructions
- Step 1: Heat 1 tbsp of the coconut milk in a large skillet over medium heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sautéing for 1 minute until fragrant.
- Step 2: Stir in 2 minced lemongrass stalks, 6 torn kaffir lime leaves, and 1 cup sliced red bell pepper. Cook for 2 minutes until peppers begin to soften.
- Step 3: Add 1 lb shrimp, 1 cup halved baby corn, 2 tbsp fish sauce, and 1 tbsp brown sugar. Stir in 1 can coconut milk (13.5 oz) and bring to a gentle simmer.
- Step 4: Cook uncovered for 8-10 minutes until shrimp turn pink and opaque, stirring occasionally to prevent sticking.
- Step 5: Serve hot over 2 cups cooked rice, garnished with extra kaffir lime leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spoken Languages Coconut Curry with Shrimp take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spoken Languages Coconut Curry with Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Spoken Languages Coconut Curry with Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spoken Languages Coconut Curry with Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spoken Languages Coconut Curry with Shrimp gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
