Dinner

Coconut Shrimp Curry Recipe

Byluca Carter January 21, 2026January 21, 2026

Introduction

This Coconut Shrimp Curry is a vibrant and flavorful dish that comes together quickly, making it perfect for a weeknight dinner. Creamy coconut milk and fragrant red curry paste create a rich sauce that coats tender shrimp and fresh vegetables beautifully.

A close-up view of a pan filled with about ten large, cooked shrimp that are golden with a slight char. The shrimp rest on a creamy, yellow-orange sauce with a smooth texture. Scattered around and beneath the shrimp are slices of red bell pepper and wilted green leafy vegetables, all covered slightly with fresh green chopped herbs. The pan has a black rim and is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound large shrimp (peeled and deveined)
2 tablespoons coconut oil (or vegetable oil)

1 onion (finely chopped)
3 cloves garlic (minced)

1 tablespoon fresh ginger (grated)
1 bell pepper (sliced)

1 can (14 ounces) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce (or soy sauce)

1 tablespoon brown sugar
1 cup fresh spinach
Juice of 1 lime

Fresh cilantro (for garnish, optional)
Salt and pepper (to taste)

Instructions

Step 1: In a large skillet or wok, heat the coconut oil over medium heat.

Step 2: Add the chopped onion and sauté for 3–4 minutes until translucent.
Step 3: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
Step 4: Add the sliced bell pepper and cook for 3–4 minutes until slightly tender.

Step 5: Pour in the coconut milk and stir in the red curry paste, fish sauce, and brown sugar. Bring to a gentle simmer.
Step 6: Taste and adjust seasoning with salt and pepper as needed.
Step 7: Add the shrimp and cook for 5–7 minutes, or until the shrimp are pink and opaque.

Step 8: Stir in the fresh spinach and cook for 1–2 minutes until wilted.
Step 9: Remove from heat and stir in the lime juice.
Step 10: Serve hot, garnished with fresh cilantro if desired, alongside rice or naan bread.

Tips & Variations

Use frozen shrimp if fresh aren’t available; just thaw and pat dry before cooking.
For extra heat, add a chopped chili pepper or a pinch of red pepper flakes along with the curry paste.
Substitute kale for spinach for a heartier green vegetable.

Adjust the sweetness by varying the amount of brown sugar according to taste.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally. The sauce may thicken after refrigeration; add a splash of water or coconut milk when reheating to loosen it if needed.

How to Serve

The dish is shown in a black pan filled with a creamy orange-yellow sauce as the base layer. On top of the sauce are plump, grilled shrimp arranged evenly, each with a golden-brown char giving a slightly crispy texture. Among the shrimp are thin slices of bright red bell peppers and wilted dark green spinach, adding color contrast and texture. The dish is garnished with fresh chopped green herbs, likely cilantro, scattered across the top. The sauce looks rich and smooth, partially covering the vegetables but leaving the shrimp mostly exposed. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood instead of shrimp?

Yes, you can substitute shrimp with scallops, chunks of firm white fish, or even cooked chicken for a different variation. Adjust cooking times accordingly to avoid overcooking.

Is red curry paste spicy?

Red curry paste has a moderate level of heat but can vary by brand. If you prefer milder dishes, start with less curry paste and add more to taste.

luca Carter