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Looking for a quick and flavorful dinner that packs a punch? This Shrimp and Dumpling Coconut Curry is your answer! With plump shrimp swimming in a rich coconut curry broth and tender dumplings that soak up all that deliciousness, this dish is a vibrant and satisfying weeknight meal. Plus, it comes together in just 30 minutes, making it perfect for busy evenings.
Why You’ll Love This Recipe
This Shrimp and Dumpling Coconut Curry is not only quick to prepare, but it’s also loaded with flavor. The creamy coconut milk perfectly complements the aromatic curry paste, while fresh lime and basil add brightness. You’ll love how easy it is to customize and serve this dish.
- Quick and easy: Ready in 30 minutes!
- Flavor-packed: A perfect balance of spices and creaminess.
- Customizable: Swap in your favorite veggies or proteins.
- Comforting: Hearty dumplings make it a filling meal.
- Visually stunning: A feast for the eyes as well as the palate.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 1 cup chicken or vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice (plus wedges for serving)
- 8 ounces frozen dumplings (preferably Asian-style)
- 1 tablespoon vegetable oil
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
How to Make Shrimp and Dumpling Coconut Curry
- In a large pot, heat the vegetable oil over medium heat. Once hot, add the red curry paste and sauté for about 1 minute until fragrant.
- Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the fish sauce and lime juice, stirring well. Taste and adjust seasoning with salt and pepper as needed.
- Add the frozen dumplings to the pot, cover, and cook for 5-7 minutes, or until they are heated through and cooked according to package instructions.
- Once the dumplings are cooked, add the shrimp to the pot. Cook for an additional 3-4 minutes, or until the shrimp turn pink and opaque.
- Remove from heat and stir in the chopped basil. Serve hot, garnished with lime wedges.
Tips for the Best Results
- Use fresh shrimp for the best flavor, but frozen shrimp will work well too—just make sure they’re thawed before cooking.
- Adjust the spice level by adding more or less curry paste based on your preference.
- If you want a heartier curry, consider adding vegetables like bell peppers or snap peas.
Easy Variations
- For a vegetarian version, substitute shrimp with tofu and use vegetable broth.
- Add in sliced mushrooms, spinach, or bok choy for extra nutrition and flavor.
- Try different types of dumplings—potstickers or gyoza can be great alternatives.
What to Serve With It
- Steamed jasmine rice or quinoa to soak up the curry sauce.
- A fresh cucumber salad to provide a crunchy contrast.
- Crispy spring rolls for an added appetizer or side dish.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the curry in a saucepan over medium heat, adding a splash of broth or coconut milk to loosen it up if needed.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 1 cup chicken or vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice (plus wedges for serving)
- 8 ounces frozen dumplings (preferably Asian-style)
- 1 tablespoon vegetable oil
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions:
- In a large pot, heat the vegetable oil over medium heat. Once hot, add the red curry paste and sauté for about 1 minute until fragrant.
- Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the fish sauce and lime juice, stirring well. Taste and adjust seasoning with salt and pepper as needed.
- Add the frozen dumplings to the pot, cover, and cook for 5-7 minutes, or until they are heated through and cooked according to package instructions.
- Once the dumplings are cooked, add the shrimp to the pot. Cook for an additional 3-4 minutes, or until the shrimp turn pink and opaque.
- Remove from heat and stir in the chopped basil. Serve hot, garnished with lime wedges.
Notes: Adjust the curry paste to your heat preference and consider adding vegetables for extra nutrition.
