Shrimp Coconut Curry Recipe

If you’re looking to dazzle your taste buds and bring a little tropical sunshine to your dinner table, Shrimp Coconut Curry is the answer! This vibrant dish brings together juicy shrimp, creamy coconut milk, and a lively red curry paste for a meal that’s as comforting as it is exciting. Whether you’re a curry aficionado or just dipping your toe into Thai-inspired cooking, this recipe is a breeze to make and always delivers big on flavor. Let’s dive into this Shrimp Coconut Curry adventure—you’re about to discover a new favorite!

Ingredients You’ll Need

The beauty of Shrimp Coconut Curry lies in its simple, fresh ingredients—each one plays an important role in creating the perfect harmony of flavor, texture, and color. Don’t be tempted to skip anything; every element brings something special to the table!

• Shrimp: The star of the show! Large, peeled, and deveined shrimp soak up all the delicious curry flavors.
• Olive Oil or Coconut Oil: Adds richness and is the perfect base for sautéing your aromatics.
• Onion: A small diced onion gives a sweet depth to your curry sauce.
• Garlic: Minced garlic provides punchy, aromatic flavor that makes the curry irresistible.
• Fresh Ginger: Grated ginger brings a zesty warmth that brightens the dish.
• Red Curry Paste: The backbone of our Shrimp Coconut Curry—choose your favorite brand and adjust for spice!
• Coconut Milk: Full-fat coconut milk is best for a rich, creamy texture and that signature flavor.
• Fish Sauce (optional): Adds a savory umami boost—feel free to skip if you prefer a milder flavor.
• Lime Juice: A splash of fresh lime wakes up all the other flavors and adds brightness.
• Brown Sugar: Just a touch brings balance and rounds out the savory, spicy elements.
• Salt: Essential for seasoning—taste as you go!
• Fresh Spinach or Chopped Kale (optional): For a pop of color and extra nutrition, toss in some greens at the end.
• Chopped Cilantro and Lime Wedges: These garnishes add freshness and a final flourish right before serving.
• Cooked Jasmine Rice: The perfect fluffy base for soaking up every drop of that irresistible curry sauce.

How to Make Shrimp Coconut Curry

Step 1: Sauté Your Aromatics

Start by heating your oil of choice in a large skillet or saucepan over medium heat. When the oil shimmers, add the diced onion and sauté for about 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent. Next, add the minced garlic and fresh grated ginger. Let them cook for about 30 seconds—just long enough to release their amazing fragrance without browning. This aromatic base sets the stage for that unforgettable Shrimp Coconut Curry flavor!

Step 2: Build the Curry Base

Stir in the red curry paste and cook for about 1 minute, stirring constantly. This step is crucial—it helps the curry paste bloom and deepens its flavor. Don’t rush it! You’ll notice the kitchen filling with the wonderful scent of Thai spices. Once the paste is fragrant, pour in the coconut milk, fish sauce (if using), lime juice, brown sugar, and salt. Give everything a good stir so the curry base becomes smooth and creamy. Bring it all to a gentle simmer, letting the flavors meld for about 5 minutes until the sauce thickens slightly.

Step 3: Cook the Shrimp

Time for the main event! Add your shrimp to the simmering curry sauce. Let them cook for 3 to 5 minutes, stirring occasionally, until they turn pink and opaque. Be careful not to overcook them—shrimp cook quickly and you want them juicy and tender, never rubbery. If you’re adding spinach or kale, stir it in now and cook for one more minute, just until the greens are wilted and vibrant.

Step 4: Garnish and Serve

Remove your Shrimp Coconut Curry from the heat and get ready to make it look (and taste!) extra special. Sprinkle generous handfuls of chopped cilantro over the top, and add a few fresh lime wedges on the side. Spoon the curry over steaming bowls of jasmine rice and savor your masterpiece. Every bite is creamy, tangy, and packed with flavor!

How to Serve Shrimp Coconut Curry

Garnishes

Garnishing is where you can truly let your personality shine! Chopped cilantro adds a fresh, herby kick, while lime wedges offer a pop of citrus that brightens every spoonful. If you want a little heat, sprinkle on some sliced fresh chili or a dash of chili flakes. For extra crunch, try a handful of toasted cashews or peanuts.

Side Dishes

Shrimp Coconut Curry is deliciously satisfying served over fluffy jasmine rice, but you can also pair it with brown rice or even cauliflower rice for a lighter touch. A side of warm naan or roti is fantastic for soaking up the last drops of curry sauce. If you want to keep things extra healthy, serve it with a crisp cucumber salad or a simple slaw tossed with lime.

Creative Ways to Present

Turn your Shrimp Coconut Curry into a showstopper by serving it in hollowed-out coconut bowls or colorful ceramic dishes. For a dinner party, try portioning it into individual ramekins and topping each with a swirl of coconut milk and a sprig of cilantro. If you’re packing leftovers for lunch, layer the curry and rice in a mason jar for a fun, portable meal!

Make Ahead and Storage

Storing Leftovers

If you end up with extra Shrimp Coconut Curry, lucky you! Allow the curry to cool completely before storing it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors actually deepen overnight, making leftovers even more tempting!

Freezing

Shrimp Coconut Curry can be frozen, but keep in mind that the texture of the shrimp may change slightly after thawing. For best results, freeze the curry sauce on its own and add freshly cooked shrimp when you’re ready to enjoy. Store the sauce in a freezer-safe container for up to 2 months—just label and date it for easy meal planning.

Reheating

To reheat, gently warm the curry on the stovetop over low heat, stirring occasionally until heated through. If reheating in the microwave, use short bursts and stir in between to keep the sauce from separating. Add a splash of water or coconut milk if the curry seems too thick. For best texture, avoid overcooking the shrimp during reheating.

FAQs

Can I substitute the shrimp with another protein?

Absolutely! Shrimp Coconut Curry is incredibly versatile. Try swapping the shrimp for diced chicken breast, tofu, or even firm white fish. Just adjust your cooking times accordingly—chicken will take a bit longer, tofu just needs to be warmed through.

How can I make this curry spicier or milder?

The easiest way to control the heat is by adjusting the amount of red curry paste. For a spicier Shrimp Coconut Curry, add an extra spoonful or toss in sliced fresh chili. To make it milder, start with less curry paste and taste as you go.

Can I use light coconut milk instead of full-fat?

You can, but keep in mind that full-fat coconut milk gives the curry its luscious, creamy texture. Light coconut milk will make the sauce thinner and less rich, though it’s still delicious if you’re looking to cut back on calories.

Is Shrimp Coconut Curry gluten-free?

Yes, this recipe is naturally gluten-free as long as you use a gluten-free red curry paste and fish sauce. Always double-check your ingredient labels if you have dietary restrictions.

What vegetables can I add to this curry?

Feel free to get creative! Besides spinach or kale, you can add bell peppers, snap peas, baby corn, or zucchini. Simply toss them into the curry base and simmer until tender before adding the shrimp.

Final Thoughts

There’s something truly magical about the way Shrimp Coconut Curry brings together bold flavors and creamy comfort in every bite. Give this recipe a try, and don’t be surprised if it becomes a regular in your kitchen rotation. Gather your ingredients, invite your favorite people, and enjoy a taste of the tropics any night of the week!

Shrimp Coconut Curry Recipe

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4.9 from 29 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A flavorful Thai-inspired Shrimp Coconut Curry that is creamy, mildly spiced, and easy to prepare. This dish combines tender shrimp with a rich coconut milk base, fragrant red curry paste, fresh ginger, and garlic, served over jasmine rice for a satisfying meal.

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Ingredients

Scale 1x2x3x

Protein

• 1 lb large shrimp, peeled and deveined

Vegetables and Herbs

• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups fresh spinach or chopped kale (optional)
• Chopped cilantro for garnish
• Lime wedges for garnish

Liquids and Sauces

• 1 tablespoon olive oil or coconut oil
• 1 (14 oz) can coconut milk (full-fat for creaminess)
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice

Spices and Other

• 2 tablespoons red curry paste
• 1 teaspoon brown sugar
• ½ teaspoon salt
• Cooked jasmine rice for serving

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Instructions

1. Heat the Oil and Cook Aromatics: In a large skillet or saucepan, heat 1 tablespoon of olive oil or coconut oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
2. Add Red Curry Paste: Stir in 2 tablespoons of red curry paste and cook for 1 minute to release its flavors and aromas, stirring constantly to prevent burning.
3. Simmer the Curry Base: Pour in the 14 oz can of coconut milk, add 1 tablespoon fish sauce (if using), 1 tablespoon lime juice, 1 teaspoon brown sugar, and ½ teaspoon salt. Stir well to combine all ingredients. Bring the curry mixture to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly and the flavors to meld.
4. Cook the Shrimp: Add the peeled and deveined shrimp to the simmering curry. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
5. Add Greens and Finish: Stir in 2 cups of fresh spinach or chopped kale if using. Cook for an additional 1 minute until the greens are wilted and incorporated into the curry.
6. Serve: Remove the skillet from heat. Garnish the shrimp coconut curry with chopped cilantro and lime wedges. Serve hot over cooked jasmine rice for a complete meal.

Notes

• Adjust the spice level by using more or less red curry paste according to your taste.
• You can substitute shrimp with chicken or tofu for a different protein option.
• Use full-fat coconut milk for a creamier curry; however, light coconut milk may be used for a lower fat version.
• Fish sauce is optional but adds depth and umami; omit for a vegetarian variation or replace with soy sauce.
• Serve with jasmine rice, basmati rice, or cauliflower rice for a low-carb option.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai-Inspired

Nutrition

• Serving Size: 1/4 recipe (not including rice)
• Calories: 290
• Sugar: 4g
• Sodium: 570mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 180mg