Coconut Shrimp Curry

5 from 4 votes

Creamy, quick shrimp curry takes just minutes to get dinner on the table. Serve over rice and add a green vegetable such as sliced snow peas or a green salad. See ingredient list for Thai curry paste swap.

Prep Time6

Cook Time10

Total Time16

Course: Dinner, Main Course

Cuisine: Indian

Servings:

Calories: 470kcal

Author: Sally Cameron

Ingredients

2 cups canned coconut milk
2 ½ teaspoons curry powder mild or hot
1 tablespoon extra virgin coconut oil
⅓ cup onion, finely chopped yellow, or white
2 garlic cloves finely chopped or zested
1 ½ teaspoons ginger finely grated or ginger paste
1 ½ pounds raw peeled deveined shrimp 21-25 size
1-2 tablespoons chopped fresh cilantro optional

Optional swap for curry powder

1 ½-2 tablespoons red Thai curry paste

Instructions

Whisk together the coconut milk and curry powder (or curry paste) until smooth. You can also put it in a blender on low speed or shake well in a large jar.
Warm the coconut oil over medium heat in a large saute or fry pan large enough to hold all of the shrimp in one layer. Add the onion and cook, stirring until softened, about 2 minutes. Add the garlic and ginger, cook about 30 seconds longer.
Add the shrimp to the pan, laying them flat in a single layer. Cook until pink on one side, 1-2 minutes, then turn shrimp over and pour in the spiced coconut curry milk.
Bring the pan to a simmer, place a lid on top and turn heat to low. Cook until shrimp are firm and pink on both sides, another 5 minutes depending on the size of the shrimp. Serve sprinkled with chopped cilantro if desired and a squeeze of lime juice.

Notes

When shrimp are cooked, taste the curry sauce to be sure the raw flavor of the curry powder is gone. If not, remove shrimp and keep warm, and simmer the sauce another 1-2 minutes, this will thicken the sauce as well.

Nutrition