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Coconut Shrimp Curry

Gourmet Garden herbs and spices make complex recipes like this a cinch!


1 tablespoon coconut oil

2 teaspoons Gourmet Garden Garlic Stir-In Paste

1 tablespoon Gourmet Garden Ginger Stir-In Paste

1 tablespoon red curry paste

1 can unsweetened coconut milk

1 & 1⁄2 teaspoons fish sauce

1⁄2 teaspoon sugar

1⁄2 yellow onion, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch squares

6 ounces zucchini, cut into half moons

1 pound shrimp, peeled and deveined

1⁄2 teaspoon Gourmet Garden Lightly Dried Cilantro, plus extra for garnish

1⁄2 teaspoon Gourmet Garden Lightly Dried Basil, plus extra for garnish

Rice, for serving


1. Melt coconut oil in a large saucepan over medium-low heat. Add Gourmet Garden Garlic Stir-In Paste and Gourmet Garden Ginger Stir-In Paste. Stir and let sizzle for a minute. Add red curry paste. Stir and let sizzle for 1–2 minutes, until fragrant. Stir in coconut milk, fish sauce, and sugar. Bring to a very light simmer. Let simmer for 3 minutes.

2. Add onions and cook for 5 minutes. Add red bell pepper and cook for another 5 minutes. Add zucchini and cook for 5 more minutes or until tender. (If liquid doesn’t slightly submerge vegetables, cover with a lid while cooking.)

3. Add shrimp and cook for about 3 minutes, just until cooked through and no longer translucent.

4. Stir in Gourmet Garden Lightly Dried Cilantro and Gourmet Garden Lightly Dried Basil. Serve with rice and garnish each plate with a little more cilantro and basil. Enjoy!