Coconut Curry Shrimp in Banana Leaf
Silky coconut-curry custard studded with shrimp, baked in banana leaf packets. Thai comfort in 25 minutes — no steamer required.
- Total time
- 25 min
- Servings
- 2
- Calories
- 280
- Protein
- 24g
Ingredients
- ½ lb shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk (full-fat)
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- ½ tbsp palm sugar or brown sugar
- 2 large pieces banana leaves (or parchment paper)
- 1 small bunch red Thai chilies and fresh cilantro (for garnish)
Instructions
- 1
Preheat oven to 400°F. Pat shrimp dry with paper towels.
- 2
Whisk coconut milk, curry paste, fish sauce, and sugar until smooth and no paste lumps remain.
- 3
Fold shrimp into curry sauce. Divide between two banana leaf squares (or lay on parchment).
- 4
Fold banana leaf edges to seal, or fold parchment into an open packet. Place on a baking sheet.
- 5
Bake for 12–14 minutes until shrimp are opaque and sauce is fragrant and slightly thickened.
- 6
Carefully open packets (steam will escape). Garnish with sliced chilies and cilantro. Serve hot.
Tools you’ll need
- oven
- baking sheet
- small whisk
- medium bowl
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