A flavorful, aromatic homemade coconut shrimp curry sauce with delicious shrimp in every bite. Minimal ingredients needed and a blast of Indian spice. The best easy weeknight meal, elevated and nourishing and ready in 20 minutes.

Why Make This Coconut Shrimp Curry

This shrimp curry has a great spice kick to it, but the coconut milk makes it luscious and lightly sweetened. Pair this sauce with perfectly cooked shrimp, it’s light and warming from the inside out.

This is a big favorite, husband approved! If you are new to curry, this one is for you, easy ingredients and minimal effort required.

This is a great meal to meal prep, the sauce gets better as it sits and you get to pick the level of heat with more/less jalapeños and cayenne pepper.

Read on to change up the protein if you don’t like shrimp! Curry goes wonderful with chicken as well. This flavor is a mix between curry and tikka masla. The best of both worlds!

What Is Curry? A sauce seasoned with spices, mainly associated with South Asian cuisine. There are many varieties of curry, most all are slightly different from one another. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. It has a deep earthy, savory, umami flavor to it.

Ingredients Needed To Make Coconut Shrimp Curry

• Raw Shrimp. Jumbo if possible. Tails off, cleaned and thawed.
• Olive Oil.
• Onion.
• Garlic. Fresh garlic cloves are best.
• Ginger. Fresh finely chopped ginger.
• Red Bell Pepper. To add extra flavor and color.
• Canned Tomatoes. Crushed or whole canned tomatoes work great.
• Seasoning. Curry, salt, pepper, turmeric, cayenne pepper, ground coriander (all spices can be found at most grocery stores in the spice aisle)
• Coconut Milk.
• Cilantro. For garnish, color and to being the flavors together.
• Optional Serving Suggestions. White or brown rice, noodles, cauliflower rice, naan bread for dipping.

How To Make Coconut Shrimp Curry

Step One. Clean and pat dry the raw, thawed shrimp. Chop the onions, jalapeños, red peppers. Mince the garlic and ginger. Heat the oil in a large skillet or non stick pan, add the onions, jalapeños and red peppers. Sauté until peppers start to sweat and soften, onions are translucent, about 5-7 minutes.

Step Two. Add in the garlic and ginger. Sauté for about 2 more minutes. Add all the seasonings and canned tomatoes. Bring to a light simmer. Once it’s simmering, add to a high speed blender or food processor and blitz it all together until it’s a smooth red sauce. Set aside. Start rice/noodles or whatever you want to serve with this dish.

Step Three. Wipe the skillet or pan with a paper towel, add olive oil and bring to medium/high heat. Add the shrimp, a pinch of salt and pepper and sauté for about 2 minutes. Add the red sauce over the shrimp, followed by the coconut milk. Let the coconut curry come to a simmer for about 4-5 minutes to let the shrimp fully cook.

Step Four. Chop up the cilantro. Serve the rice with shrimp coconut curry sauce over it, garnish with cilantro and enjoy!

Tips & FAQ’s

Market Swaps:

• Instead of shrimp use rotisserie chicken, or cooked/cubed chicken breasts. A white fish would also work well for this, like cod.
• If you don’t do well with spice, skip the jalapeño. If you want to make it MORE spicy, add extra jalapeño.
• Serve with white/brown rice, cauliflower rice or over noodles.

Other Recipes To Try

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