If you’re on the hunt for a vibrant, soul-soothing dish that blends warmth, spice, and creaminess all in one bowl, this Shrimp Coconut Curry Recipe is an absolute must-try. The luscious coconut milk combined with the fiery red curry paste envelopes tender shrimp, creating a harmony of flavors that feels both exotic and comforting. Every spoonful is like a little escape to a tropical paradise, making it perfect for weeknight dinners or impressing guests with minimal fuss. Trust me, once you make this recipe, it will quickly become your go-to dish when you want something both quick and spectacular.
Ingredients You’ll Need
Getting the perfect balance of flavors in this curry is surprisingly simple, thanks to a short list of essential ingredients. Each component plays a vital role, from the fragrant spices to the bright, fresh greens, ensuring your dish is colorful, nutritious, and packed with personality.
- 1 pound large shrimp, peeled and deveined: The star protein, offering a sweet and tender contrast to the rich sauce.
- 1 tablespoon coconut oil or vegetable oil: Adds a subtle nuttiness and helps bring all the flavors together.
- 1 small yellow onion, finely chopped: Provides a gentle sweetness as the base of the curry.
- 3 cloves garlic, minced: For that signature punch that brightens every bite.
- 1 tablespoon fresh ginger, grated: Adds warmth and a hint of zing, pivotal for an authentic taste.
- 2 tablespoons red curry paste: The heart of the dish, delivering spice, depth, and color.
- 1 teaspoon ground turmeric: Brings earthiness and a gorgeous golden hue.
- 1 (13.5-ounce) can full-fat coconut milk: Creates the luxuriously creamy base your shrimp will swim in.
- 1/2 cup chicken or vegetable broth: Balances richness and adds a subtle savory note.
- 1 tablespoon fish sauce (optional): Boosts umami and authentic salty flavor without overpowering.
- 1 tablespoon lime juice: Injects a fresh, tangy brightness to elevate the dish.
- 1 teaspoon brown sugar: Smooths out the heat and adds a touch of caramel warmth.
- 2 cups baby spinach or chopped kale: Adds vibrant color and healthy greens that gently wilt into the curry.
- Salt and pepper to taste: Simple seasonings to perfect your flavor balance.
- Chopped cilantro and lime wedges for serving: The finishing touch for added freshness and zing.
How to Make Shrimp Coconut Curry Recipe
Step 1: Sauté Aromatics
Start by heating the coconut oil in a large skillet over medium heat. Toss in the finely chopped onion and let it soften for about 3 to 4 minutes until it becomes translucent and fragrant. Next, add the minced garlic and grated ginger, cooking for another minute until their irresistible aromas fill your kitchen. This aromatic base is crucial—it sets the tone for all the layers of flavor to come.
Step 2: Build the Spice Base
Stir in the red curry paste and ground turmeric, cooking everything together for about one minute while constantly stirring. This step releases the natural oils and depth from the spices, turning the mixture into a powerful flavor bomb that will cradle the shrimp beautifully later on.
Step 3: Add Coconut Milk and Broth
Pour in the creamy coconut milk along with the chicken or vegetable broth, stirring to combine it all evenly. Then, stir in the optional fish sauce (if using), followed by the lime juice and brown sugar. Bring the mixture to a gentle simmer, letting it cook for about 5 minutes. This simmering allows the flavors to mingle and develop into a perfectly balanced curry sauce.
Step 4: Cook the Shrimp and Greens
Now it’s time for the star ingredient! Add the shrimp to the simmering curry and let it cook for 4 to 5 minutes, until the shrimp turn pink and are cooked through. Finally, stir in your choice of baby spinach or chopped kale and cook just until wilted. At this stage, taste your curry and adjust the seasoning with salt and pepper to make sure every bite sings.
How to Serve Shrimp Coconut Curry Recipe
Garnishes
Garnishing makes this curry pop not only visually but also with fresh flavors. Sprinkle a generous amount of chopped cilantro over the top for a vibrant herby note, and tuck a few lime wedges on the side. They invite your guests to add a zestful squeeze that brightens the creamy dish beautifully.
Side Dishes
This shrimp coconut curry pairs exceptionally well with fluffy steamed jasmine rice, which soaks up the rich sauce like a dream. If you want to mix it up, warm naan bread is another fantastic choice, perfect for scooping and savoring every last drop. For a lighter option, serve it alongside a simple cucumber salad or fresh carrot ribbons for crunch and cool contrast.
Creative Ways to Present
Why not elevate your presentation by serving the curry in coconut shells for a tropical vibe? You could also layer the curry over a bed of cauliflower rice for a low-carb touch or serve it with a side of grilled pineapple for a unique sweet-savory twist. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries at all! Transfer any remaining shrimp coconut curry into an airtight container and store it in the fridge for up to two days. The flavors might even deepen overnight, so it can taste even better the next day.
Freezing
This curry freezes well if you want to prepare meals in advance. Just cool it completely, then place it in a freezer-safe container. It will keep nicely for about one to two months. When you’re ready to enjoy it again, thaw it overnight in the fridge for best results.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. You can also microwave it in intervals, stirring between each burst to ensure an even temperature and that creamy sauce stays smooth and inviting.
FAQs
Can I use frozen shrimp for this Shrimp Coconut Curry Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess water diluting your curry sauce.
Is the fish sauce necessary in this recipe?
Fish sauce adds that umami depth which is traditional in many Southeast Asian dishes, but if you’re vegetarian, vegan, or just don’t like it, you can leave it out or substitute it with soy sauce or tamari.
How can I adjust the spiciness of the curry?
Simply use less red curry paste if you prefer milder flavors, or add a pinch of chili flakes for extra heat. It’s very customizable to suit your taste buds.
Can I replace shrimp with another protein?
Definitely! Cubed tofu, chicken, or even firm white fish work wonderfully in this recipe. Just adjust cooking times accordingly to ensure everything is cooked perfectly.
Is this Shrimp Coconut Curry Recipe dairy-free?
Yes, it’s naturally dairy-free thanks to the coconut milk base, which makes it a great choice for those avoiding dairy without compromising on creaminess and flavor.
Final Thoughts
This Shrimp Coconut Curry Recipe is a wonderful celebration of bold yet approachable flavors, combining freshness and indulgence in every bite. Whether you’re cooking for yourself, your family, or friends, it’s a dish that’s sure to brighten the table and warm the heart. Give it a whirl—you’ll be amazed how such a simple recipe can deliver such delicious satisfaction, making it a fast favorite in your recipe collection.
Print
Shrimp Coconut Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Description
A flavorful Thai-inspired Shrimp Coconut Curry featuring tender shrimp simmered in a rich, creamy coconut milk broth with aromatic spices, fresh ginger, garlic, and nutrient-rich greens. This quick and easy stovetop recipe is perfect for a delicious weeknight dinner served over steamed rice or with naan bread.
Ingredients
Shrimp and Vegetables
- 1 pound large shrimp, peeled and deveined
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups baby spinach or chopped kale
Spices and Sauces
- 1 tablespoon coconut oil or vegetable oil
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
Liquids
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup chicken or vegetable broth
Garnishes and Seasoning
- Salt and pepper to taste
- Chopped cilantro for serving
- Lime wedges for serving
Instructions
- Heat Oil and Sauté Onions: Heat the coconut oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Garlic, Ginger, and Spices: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Add the red curry paste and ground turmeric, and cook for another minute while stirring constantly to release the flavors.
- Add Liquids and Simmer: Pour in the full-fat coconut milk and chicken or vegetable broth, stirring well to combine all the ingredients. Add fish sauce (if using), lime juice, and brown sugar. Bring the mixture to a gentle simmer and cook for 5 minutes to blend the flavors thoroughly.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering curry and cook for 4 to 5 minutes, or until the shrimp turn pink and are cooked through.
- Add Greens and Season to Taste: Stir in the baby spinach or chopped kale and cook until wilted. Taste the curry and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Serve the shrimp coconut curry hot, garnished with chopped cilantro and lime wedges. This dish pairs wonderfully with steamed rice or naan bread for a complete meal.
Notes
- Adjust the spiciness by using more or less red curry paste based on your heat preference.
- For a different protein option, swap shrimp with cubed tofu or chicken.
- Leftover curry can be stored in the refrigerator for up to 2 days.
