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Coconut Shrimp Curry Recipe

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★★★★★

4.6 from 50 reviews

This vibrant Coconut Shrimp Curry recipe combines succulent shrimp simmered in a rich and creamy coconut milk base infused with aromatic red curry paste, fresh ginger, garlic, and bell pepper. Ready in just 30 minutes, it’s a perfect quick and flavorful meal served best with rice or naan bread.

Ingredients

Scale

Seafood

  • 1 pound large shrimp (peeled and deveined)

Vegetables & Aromatics

  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1 bell pepper (sliced)
  • 1 cup fresh spinach

Liquids & Sauces

  • 2 tablespoons coconut oil (or vegetable oil)
  • 1 can (14 ounces) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (or soy sauce)
  • Juice of 1 lime

Other

  • 1 tablespoon brown sugar
  • Fresh cilantro (for garnish, optional)
  • Salt and pepper (to taste)

Instructions

  1. Heat the oil: In a large skillet or wok, heat the coconut oil over medium heat to prepare for sautéing the aromatics.
  2. Sauté onions: Add the finely chopped onion and cook for 3–4 minutes until translucent, releasing their natural sweetness.
  3. Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for an additional 1 minute until fragrant, enhancing the curry base.
  4. Cook bell pepper: Add the sliced bell pepper and cook for 3–4 minutes until slightly tender but still vibrant in color.
  5. Add coconut milk and spices: Pour in the coconut milk then stir in red curry paste, fish sauce, and brown sugar. Bring this mixture to a gentle simmer, allowing flavors to meld.
  6. Season the curry: Taste the sauce and adjust seasoning with salt and pepper as needed to balance the flavors.
  7. Cook shrimp: Add the shrimp to the simmering curry and cook for 5–7 minutes, until the shrimp turn pink and opaque, indicating they are fully cooked.
  8. Wilt spinach: Stir in the fresh spinach and cook for 1–2 minutes until just wilted, adding freshness and color.
  9. Finish with lime juice: Remove the skillet from heat and stir in the lime juice to brighten the dish with a citrusy note.
  10. Serve: Serve the coconut shrimp curry hot, garnished with fresh cilantro if desired, alongside rice or naan bread for a complete meal.

Notes

  • For a vegetarian version, substitute shrimp with tofu or chickpeas and use soy sauce instead of fish sauce.
  • If you prefer a spicier curry, add more red curry paste or a dash of chili flakes.
  • Use light coconut milk for a lower-calorie option, though the curry will be less rich.
  • This dish can be prepared in advance; just reheat gently before serving.
  • Serve with jasmine rice or warm naan to soak up the delicious sauce.

Keywords: Coconut Shrimp Curry, Thai Curry Recipe, Easy Shrimp Curry, Coconut Milk Curry, Weeknight Dinner

Find it online: https://lucabites.com/coconut-shrimp-curry-recipe/