coconut shrimp curry

This easy Thai shrimp curry recipe is quick, simple, and there's plenty of sauce for the rice! Ready in less than half an hour.&nbsp;

Easy Thai Shrimp Curry

shrimp

olive oil

onion

garlic (minced)

Thai red curry paste

chicken broth

fish sauce

(13.5 fluid ounces) can full-fat coconut milk

red bell pepper (chopped)

Lime juice (to taste)

Salt & pepper (to taste)

cilantro (chopped)

basil (chopped)

If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.

Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.

Stir in the garlic and curry paste and cook for 30 seconds.

Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes.&nbsp;

Reduce the heat and stir in the coconut milk.&nbsp;

Add the shrimp and red pepper. Let the soup simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through.&nbsp;

Add lime juice to taste (I used 1/2 a lime) and salt &amp; pepper as needed.

Add the cilantro, basil, and scallions prior to serving. Serve over rice (I love jasmine rice).&nbsp;

This simple coconut curry shrimp with a red curry sauce will have you enjoying a restaurant experience at home on any day of the week.

Coconut Curry Shrimp

neutral oil

large peeled, deveined shrimp ((21/25 size))

garlic ((minced))

ginger

brown sugar ((or palm sugar))

red bell pepper ((thinly sliced))

full-fat coconut milk ((1 can))

cilantro ((optional garnish))

salt ((optional, to taste; not needed if using whole can of curry paste))

Heat a wok or large skillet over medium-high heat until. Add 1 tablespoon of oil, and spread it around to coat. Add the shrimp, and allow it to sear for 30 seconds on 1 side. Then stir-fry for 30 seconds, until the shrimp is 75% cooked (it should be mostly opaque). Turn off the heat, remove the shrimp to a bowl, and set aside.

Over medium heat, add the remaining tablespoon of oil to the pan, along with the garlic and ginger. Fry for 30 seconds, until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar. Then add the onion and pepper, and fry for 2 minutes.

Add the coconut milk. Bring to a simmer over medium-high heat. (From this point on, keep the curry at a simmer. Avoid boiling it too vigorously, or the coconut milk may split and have a grainy appearance.) Simmer for 2 minutes to thicken the sauce and cook the onions down.

Stir in the shrimp, and simmer for 1 more minute. Taste and season with additional salt if needed (particularly if you used less curry paste). Garnish with cilantro if desired, and serve!

I am changing my rating. This curry is wonderful I just needed to a little more spice to it. Thank you for sharing.

It was good but not spicey. I like heat and spice this was normal. Next time I will add more heat.

This recipe was amazing! Definitely as good as any curry I’ve had at a restaurant

Great and so tasty. I used palm sugar and a little more red curry paste. Thank y ou Sue

This was outstanding! The flavors popped unexpectedly. I should have used the whole jar of curry and next time I will. (We like it spicy) Also, I will slice my onions thinner as well. This came  together quickly. The preparation was easy too. Thank you and God bless you Sarah for yet another rock'n recipe!! We are adding it to our file for future use. Definitely a keeper!

I just made this last night and it was delicious! My picky husband loved it. I made it exactly as written. Next time I may try it with a full jar of the red curry paste and omit the salt. I may also try it with chicken. The flavors came together wonderfully and it was a quick and easy meal over white rice.

This coconut shrimp curry is easy to make and incredibly flavourful. With some basic Indian spices this recipe is sure to impress anyone eating it. Ready in just 30 minutes, this quick and authentic curry is perfect over steamed rice, or with your favorite Indian flatbread.

Shrimp Curry

salt

black pepper (freshly ground)

cayenne pepper

lemon juice

coconut oil

salt (or

turmeric

coriander

curry powder

tomatoes

coconut milk

cilantro (for garnish)

Add the salt, black pepper, cayenne, and lemon juice to a small bowl and combine. Add the cleaned shrimp and toss to coat. Allow the shrimp to marinate for at least 10 minutes in the fridge.

Add oil to a skillet over medium heat. Once hot add the onion and cook for 2-3 minutes until softened. Add the garlic, ginger, black pepper, salt, coriander, turmeric, and curry powder. Stir to combine and cook for 2-3 minutes.

Add the can of diced tomato to the skillet along with the coconut milk and bring to a rapid simmer. Simmer for at least 5 minutes, stirring occasionally.

Add the shrimp to the pan and stir to combine, cook for at least 5 minutes until the shrimp is fully cooked.

Serve over rice or with your favorite flatbread.

Enjoy!

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Easy Thai Shrimp Curry

Coconut Curry Shrimp

Shrimp Curry

Top 3 coconut shrimp curry recipes from across the web

The most viewed coconut shrimp curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Thai Shrimp Curry

Coconut Curry Shrimp

Shrimp Curry

The most viewed coconut shrimp curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine