Shrimp Coconut Curry is a one-skillet, quick and easy weeknight dinner that's casual enough for a Tuesday, but would fit right in at a swanky dinner party. The flavors are incredible and you can throw this super flavorful meal together in no time!
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Believe it or not, but I'm making this recipe because my kids have been begging me for a coconut curry. I started making them when they were quite small, and to this day, it's one of their all-time, most requested meals. And, they requested a shrimp version so that's what we are gonna do!
To tell you this recipe is easy is an understatement. The curry paste packs such a wonderful flavor punch that you need little else. It makes the sauce so simple and because the shrimp cook within minutes, this recipe is both quick and easy!
I make this for an easy weeknight family meal for us, but it's so good and is beautiful enough, I would gladly make this for a dinner party with friends.
Just promise me one thing, especially if you're new to coconut curry. Try this recipe. It will blow your mind at it's simplicity and the sheer amount of wonderful flavor. I think you'll fall in love with it just like we have.
ingredients
- Butter
- Onion
- Red Bell Pepper
- Ginger
- Garlic
- Red Thai Curry Paste
- Turmeric
- Ground Coriander
- Cumin
- Unsweetened, Full Fat Coconut Milk
- Tamari or Soy Sauce
- Fish Sauce
- Peeled and Deveined Shrimp
- Lime Juice
- Kosher Salt and Fresh Ground Pepper
- Cilantro Leaves, Sesame Seeds, Chili Flakes
how to make shrimp coconut curry
This will forever be one of the recipes I reach for when I need a wonderfully comforting, saucy, flavorful meal for my family. My kids request this all the time. They cannot get enough of the sauce and it's easy to understand why. It's delicious! And, even better for me, it's sooo easy!
To begin, sauté the onion and red bell pepper in some butter. Once those have softened, add the garlic, ginger, curry paste, and spices. Cook those for 2-3 minutes or until fragrant. Your kitchen will immediately start to smell amazing.
Pour in the coconut milk, Tamari, and fish sauce. Whisk to combine and let the sauce simmer for about 10 minutes. After it simmers, taste for salt levels. If you want more salt, add some kosher salt or another splash of soy sauce.
Gently add the shrimp to the coconut curry sauce. Continue to simmer until the shrimp are just cooked. Finish the sauce with a healthy squeeze of lime.
Serve over rice or noodles, garnish with your favorite toppings, and enjoy!
recipe variations
- For protein swaps, think chicken, ground pork, or fish like salmon or sea bass.
- Add any other vegetables like zucchini, bok choy, broccoli, spinach, cabbage, snow peas, green beans...
- Use green curry paste instead of the red version. We love both!
- Add fresh chili peppers, sambal oelek, chili crisp, or sriracha for an extra kick!
- For garnishes, think basil, mint, fried onion strips, bean sprouts, and sliced jalapeño!
curry paste vs curry powder
Curry paste and curry powder are both spice blends, but they have very different textures and flavors. They're both wonderful ingredients to keep on hand, but have different applications. I'll give you a quick rundown of their differences.
To begin, curry paste is wet and concentrated while curry powder is dry and needs to be combined with wet ingredients like broth or coconut milk.
Curry paste is also more flavorful because of the concentrated ingredients. Curry powder is definitely more mild.
Whatever you do, keep both in the pantry and fridge. You won't regret it.
recipe frequently asked questions
Is this Shrimp Coconut Curry gluten-free and/or dairy-free?
Yes! This recipe is gluten-free . Just make sure if you serve this recipe over noodles, to double check to make sure it is free from gluten.
To make this recipe 100% dairy-free, just use coconut oil instead of butter.
What other veggies would be good with this recipe?
Any veggie you love. I think every time I make this, I throw something different in.
Here are some of my favorites:
Bok Choy
Zucchini
Kale
Bean Sprouts
Butternut Squash
Sweet Potato
Spinach
Cabbage
Tomatoes
Is curry paste spicy?
The curry paste I use and what is linked in the recipe is very mild (Thai Kitchen Brand and not sponsored). I have to use mild for my kids. You have to be very careful when trying them out, though. There are some that will claim to be mild and will be way hot. Just try a few and find your favorite.
how to serve shrimp coconut curry
Serving this Shrimp Coconut Curry is just a matter of what you're feeling that day. White rice would probably be the most popular choice. However, you could also do quinoa or your favorite grain.
My kids request a noodle of some sort. They love a ramen type noodle with this, but I also have used rice noodles and bean thread noodles. You could even serve it over regular spaghetti!
To keep this recipe a little lower carb, I'll served it with cauliflower rice or a shirataki noodle. I've even been known to spoon it over steamed broccoli.
Almost always, I serve it with warmed naan (or tortillas if I'm out) on the side to dunk in that glorious sauce.
Whatever you decide, you cannot go wrong!
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If you guys make this Shrimp Coconut Curry, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Shrimp Coconut Curry Recipe
Ingredients
- 2 tablespoon butter
- 1 red bell pepper, sliced
- ½ med onion, diced
- 3-4 cloves garlic, minced
- 3 tablespoon red thai curry paste
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- 2 (14 oz) cans unsweetened, full fat coconut milk
- 2-3 tablespoon tamari or soy sauce
- 1 tablespoon fish sauce
- 1 lb shrimp, peeled and deveined
- juice of 1 lime
- cilantro leaves, sesame seeds, sliced chilis optional, for garnish
Instructions
- Sauté the onion and red bell pepper in the butter over medium-high heat. Once those have softened, add the garlic, ginger, curry paste, and spices. Cook those for 2-3 minutes or until fragrant.
- Pour in the coconut milk, Tamari, and fish sauce. Whisk to combine and let the sauce simmer for about 10 minutes. After it simmers, taste for salt levels. If you want more salt, add some kosher salt or another splash of soy sauce.
- Gently add the shrimp to the coconut curry sauce. Continue to simmer until the shrimp are just cooked through. Finish the sauce with a healthy squeeze of lime.
- Serve over rice or noodles, garnish, and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Shrimp Coconut Curry recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Tina M says
Amazing! Quick, easy, and the sauce is to die for. My kids even ate it! Will be making again soon. I did leave out the bell pepper and used zucchini instead. So good!
Rufus says
I'm so glad to hear it!