Coconut Shrimp Curry Recipe

Introduction

This Coconut Shrimp Curry is a vibrant and flavorful dish that combines tender shrimp with rich coconut milk and fragrant spices. It’s quick to prepare and perfect for a weeknight dinner that feels special. Serve it with rice or naan for a satisfying meal.

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

1. Step 1: In a large skillet or wok, heat the coconut oil over medium heat.
2. Step 2: Add the chopped onion and sauté for 3–4 minutes until translucent.
3. Step 3: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
4. Step 4: Add the sliced bell pepper and cook for 3–4 minutes until slightly tender.
5. Step 5: Pour in the coconut milk and stir in the red curry paste, fish sauce, and brown sugar. Bring to a gentle simmer.
6. Step 6: Taste and adjust seasoning with salt and pepper as needed.
7. Step 7: Add the shrimp and cook for 5–7 minutes, or until the shrimp are pink and opaque.
8. Step 8: Stir in the fresh spinach and cook for 1–2 minutes until wilted.
9. Step 9: Remove from heat and stir in the lime juice.
10. Step 10: Serve hot, garnished with fresh cilantro if desired, with rice or naan bread.

Tips & Variations

• For a milder curry, reduce the amount of red curry paste or use a mild curry powder instead.
• Swap shrimp for chicken or tofu for a different protein option.
• Adding chopped fresh chili or a pinch of chili flakes will bring more heat to the dish.
• Use kale or swiss chard instead of spinach for a heartier green.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Avoid boiling when reheating to keep the shrimp tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw them completely and pat dry before cooking to avoid excess moisture in the curry.

Is this dish spicy?

The spice level depends on the red curry paste you use. It usually has moderate heat, but you can adjust by using less paste or choosing a milder version to suit your taste.

Coconut Shrimp Curry Recipe

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★★★★★

4.4 from 122 reviews

A vibrant and creamy Coconut Shrimp Curry recipe featuring tender shrimp simmered in a rich coconut milk and red curry sauce with aromatic spices, fresh bell pepper, and spinach. This quick and flavorful dish is perfect for a weeknight meal, served best with rice or naan bread.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Halal

Ingredients

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Shrimp and Aromatics

• 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)

Curry Sauce

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

Greens and Finishers

• 1 cup fresh spinach
• Juice of 1 lime
• 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 onion: Add the chopped onion and cook for 3–4 minutes until translucent, imparting a sweet base flavor to the dish.
3. Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant to develop the curry’s aroma.
4. Cook bell pepper: Add the sliced bell pepper and sauté for 3–4 minutes until slightly tender, adding a crunchy texture and sweetness.
5. Simmer curry sauce: Pour in the coconut milk, then stir in the red curry paste, fish sauce, and brown sugar. Bring the mixture to a gentle simmer to blend the flavors.
6. Season to taste: Taste the sauce and adjust salt and pepper as needed to balance the flavors perfectly.
7. Cook shrimp: Add the shrimp to the skillet and cook for 5–7 minutes until they turn pink and opaque, indicating they are fully cooked.
8. Add spinach: Stir in the fresh spinach and cook for 1–2 minutes until wilted, incorporating fresh greens into the curry.
9. Finish with lime juice: Remove the skillet from heat and stir in the lime juice for a bright, zesty finish.
10. Serve: Serve the curry hot, garnished with fresh cilantro if desired, alongside rice or naan bread for a complete meal.

Notes

• Use peeled and deveined shrimp for ease of cooking and eating.
• Adjust the amount of red curry paste depending on your spice preference.
• For a vegetarian version, substitute shrimp with firm tofu and use soy sauce instead of fish sauce.
• Serve with steamed jasmine rice or warm naan bread to soak up the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.

Keywords: coconut shrimp curry, shrimp curry, Thai shrimp curry, coconut milk curry, quick curry recipe