Coconut Shrimp Curry

This Coconut Shrimp Curry is a vibrant, flavorful dish that brings together the richness of coconut milk and the warmth of aromatic spices. The shrimp cook quickly in a creamy, spiced sauce, with a zesty lime kick at the end to brighten it all up. Served over fluffy rice and garnished with fresh coriander, it’s a meal that feels comforting yet exotic.

For an extra twist, you can adjust the spice level to your taste or even toss in some bell peppers or peas for added texture and color. This dish is perfect for a cozy dinner at home or to impress guests with minimal effort!

Ingredients for Coconut Shrimp Curry

• Shrimp (peeled and deveined): Tender and juicy, the shrimp soak up the rich curry sauce for a burst of flavor.
• Vegetable Oil: A neutral oil used for sautéing the aromatics and spices.
• Onion: Adds a sweet, savory base to the curry.
• Garlic: Infuses the dish with a fragrant, savory depth.
• Fresh Ginger: Adds a zesty, slightly spicy kick that complements the curry spices.
• Coconut Milk: Creamy and rich, it creates the velvety sauce that balances the spices.
• Tomato Paste: Gives the curry a hint of sweetness and depth while thickening the sauce.
• Curry Powder: A blend of warm spices that gives the dish its signature flavor.
• Ground Turmeric: Adds a vibrant color and earthy, slightly bitter flavor to the curry.
• Ground Cumin: Adds a warm, nutty flavor that enhances the depth of the curry.
• Chili Powder: Provides a subtle heat, which can be adjusted to your liking.
• Salt: Enhances the flavors and balances the richness of the sauce.
• Black Pepper: Adds a touch of heat and complexity to the curry.
• Fresh Coriander (Cilantro): A bright, fresh herb that brings a refreshing contrast to the rich curry.
• Lime Juice: Adds a zesty brightness, balancing the richness of the coconut milk.
• Cooked Rice: A perfect base to soak up the delicious sauce, making the meal hearty and satisfying.

How to Make Coconut Shrimp Curry

1. Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
2. Add Spices: Stir in the curry powder, turmeric, cumin, chili powder, salt, and black pepper. Cook for a minute to release the flavors.
3. Incorporate Tomato Paste: Add the tomato paste to the skillet and stir well to combine.
4. Pour in Coconut Milk: Gradually pour in the coconut milk, stirring continuously to create a smooth sauce.
5. Cook the Shrimp: Add the shrimp to the sauce, ensuring they are submerged. Let them cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
6. Final Touches: Squeeze in the juice of one lime and give the curry a good stir.
7. Garnish and Serve: Sprinkle chopped coriander (cilantro) over the curry. Serve hot over cooked rice.
8. Dobar tek!

Recipe Variations

• Vegetable Coconut Shrimp Curry: Add bell peppers, peas, zucchini, or spinach to the curry for extra texture, color, and nutrition. Simply sauté the vegetables with the onions before adding the spices.
• Spicy Coconut Shrimp Curry: If you love heat, increase the amount of chili powder or add fresh chili peppers like jalapeños or bird’s eye chilies. You can also stir in some sriracha or hot sauce for a spicy kick.
• Thai-Inspired Coconut Shrimp Curry: Swap the curry powder for Thai red curry paste to give it a more authentic Thai flavor. Add a few lime leaves and fish sauce for an extra depth of flavor.

• Mango Coconut Shrimp Curry: Add diced mango to the curry for a touch of sweetness. The mango pairs wonderfully with the spicy and creamy coconut sauce, offering a tropical twist.
• Coconut Shrimp Curry with Noodles: Instead of rice, serve the curry over rice noodles or udon noodles for a fun, slurpy variation that’s great for a change in texture.