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Shrimp in Curry Coconut Broth Paired with Marsanne

Shrimp in Curry Coconut Broth

Serve with a medium to full bodied Marsanne.
Course Seafood, Soup
Cuisine Seafood
Keyword Shrimp in Curry Coconut Broth
Servings 4
Author Jane, adapted from "The French Kitchen Cookbook," by Patricia Wells


  • 1/2 cup frozen peas
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red curry paste
  • 1 14 oz. can coconut milk
  • 1/2 cup chicken broth
  • 1 tablespoon light brown sugar
  • 2 strips lime rind
  • 1 lb. large cooked shrimp, peeled and deveined
  • 2 tablespoons fresh lime juice
  • 4 tablespoons fresh cilantro leaves


  • In a 2 qt. saucepan, heat the oil over medium heat. Add the curry paste, stirring for about 30 seconds. Add the coconut milk, chicken broth, brown sugar, and lime rind, whisk to combine. Simmer, uncovered for about 3 minutes.
  • Add the shrimp and frozen peas, heat until warm about 2-3 minutes. Stir in the lime juice. Discard lime rinds.
  • Serve in bowls and garnish with cilantro.