Coconut Shrimp Curry

Coconut Shrimp Curry is a magical combo of creamy coconut and spicy goodness, whisking you away to a culinary paradise right from your kitchen. This vibrant dish marries juicy shrimp with rich undertones of curry and coconut milk, creating a comforting and zesty escape. It’s perfect for those nights when you want to shake things up a bit without spending hours in the kitchen. And believe me, once you try it, you’ll be slipping into a flavor coma you won’t want to come out of.

I remember the first time I whipped up this curry, my husband was skeptical at best. He’s more of a meat-and-potatoes guy, so anything that strays from that can face a bit of resistance. But one bite, just one bite, and he was hooked. Now it’s a regular request on our dinner table, and even my picky-eater son has joined the shrimp curry fan club. It has genuinely become a staple, especially on those nights when we all crave something indulgent yet unbelievably easy to make.

How to Make It

Once the shrimp and coconut milk start mingling in the pan, oh boy! It’s the kind of smell that makes your neighbors jealous. The curry paste brings the heat, while the coconut milk cools it down just enough to keep you coming back for more. Remember to taste as you go—not just because it’s fun, but because you deserve a snack while cooking. Sneak a few shrimp before they even hit the table. You’ve earned it.

✔Ingredient Notes

– Shrimp: Fresh or frozen, these little guys are protein-packed delights. Just don’t forget to peel ’em first unless you’re making “Extreme Coconut Shrimp Curry.”
– Coconut Milk: Makes everything dreamy and creamy. It ties the whole symphony of flavors together. Just avoid the low-fat version—it won’t give you that rich texture.
– Curry Paste: Spice level alert—adjust to taste unless you want a five-alarm fire in your mouth.

✔Recipe Steps

1. Peel and devein shrimp; season with salt and pepper.
2. Heat a splash of oil in a pan and sauté shrimp until just pink.
3. Add curry paste and cook for a few more minutes, letting the aroma fill the air.
4. Pour in coconut milk, stirring gently while savoring the tropical vibes.
5. Simmer until the sauce thickens—try not to eat it all straight from the pan.
6. Serve with rice, and maybe a sprinkle of cilantro if you’re feeling fancy.

What to Serve It With

Rice is the classic choice, but noodles work like a charm too. Soak up all that coconutty goodness with some soft naan bread or throw a little steamed broccoli on the side if you’re pretending to care about balancing your diet.

✔Tips & Mistakes

✔Storage Tips

Chuck leftovers into an airtight container and refrigerate them. Good for a couple of days—not that it’ll last that long. Cold curry straight from the fridge? Weirdly satisfying when no one’s watching. Breakfast curry is also a thing, I promise.

✔Variations and Substitutions

You can swap out shrimp for chicken if you’ve reached your shrimp quota. Not a coconut fan? Try almond milk—different, but still tasty. Sometimes, when I’m out of curry paste, I cheat and use whatever sauce I’ve got. Not quite the same magic but full of delicious surprises.

Frequently Asked Questions

Coconut Shrimp Curry

A rich and creamy coconut shrimp curry with aromatic spices, perfect for a comforting weeknight dinner.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds shrimp, peeled and deveined
• ▢ 1 cup coconut milk full fat
• ▢ 1 tablespoon curry powder
• ▢ 0.5 cup chopped onion finely diced
• ▢ 2 cloves garlic minced
• ▢ 1 tablespoon fresh ginger grated
• ▢ 1 tablespoon vegetable oil
• ▢ 1 teaspoon salt
• ▢ 0.25 teaspoon black pepper
• ▢ 0.5 cup chopped cilantro for garnish

Instructions

Preparation Steps

• Heat vegetable oil in a large skillet over medium heat.
• Add chopped onion, garlic, and ginger; sauté until fragrant and onions are translucent, about 3-4 minutes.
• Stir in curry powder and cook for 1 minute to release the aromas.
• Pour in the coconut milk and bring the mixture to a simmer.
• Add the shrimp, salt, and pepper. Cook until shrimp are pink and cooked through, about 5-7 minutes.
• Remove from heat and garnish with chopped cilantro before serving.

Notes

Serve with steamed jasmine rice or warm naan bread for a complete meal.