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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.

Ingredients

Scale

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

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