Go Back

Shrimp Coconut Curry

Shrimp coconut curry combines tender, juicy shrimp with a rich and creamy coconut milk sauce infused with fragrant spices. The dish is layered with flavor, featuring a silky texture and vibrant aroma, finished with fresh herbs and a bright squeeze of lime. It’s a comforting yet lively dish that balances sweetness, savoriness, and spice in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon coconut oil or neutral oil
  • 1 teaspoon curry powder toast briefly to enhance flavor
  • 2 cloves garlic minced or grated
  • 1 tablespoon fresh ginger grated
  • 400 ml full-fat coconut milk look for a rich, velvety texture
  • 200 grams large shrimp peeled and deveined
  • 1 lime lime for juice at the end
  • a handful fresh cilantro chopped, for garnish

Equipment

  • Medium skillet or wok
  • Wooden spoon or spatula
  • Grater
  • Measuring spoons and cups
  • Lime squeezer or juicer

Method
 

  1. Heat a tablespoon of coconut oil in your skillet or wok over medium heat until shimmering, and add the curry powder. Toast for about 30 seconds until fragrant, stirring constantly—this deepens the flavor.
  2. Add the minced garlic and grated ginger to the spice mixture, cooking for about 1 minute. The aroma will become warm and spicy, and you'll see the mixture bubbling gently.
  3. Pour in the coconut milk, stirring gently to combine with the fragrant spice mixture. Bring it to a gentle simmer and let it bubble softly for 3 minutes, watching for a rich, glossy appearance.
  4. Gently add the shrimp to the simmering sauce, spreading them out evenly. Cook for 3-4 minutes, stirring occasionally, until they turn pink, curl up, and feel firm when pressed.
  5. Remove the skillet from heat and squeeze fresh lime juice over the curry. Taste and adjust with more lime or salt if needed, to brighten and balance the flavors.
  6. Sprinkle chopped cilantro over the top for a fresh, peppery burst of flavor. Serve the curry hot over jasmine rice or with warm naan, enjoying the creamy, vibrant dish.