Description
This Coconut Shrimp Curry is creamy, flavorful, and comes together quickly for an easy weeknight dinner. Juicy shrimp are simmered in a fragrant coconut milk sauce with spices, garlic, and ginger, delivering a delicious tropical twist. Serve it over rice or with naan bread for a comforting meal.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika (optional for extra heat)
- 1 (14 oz) can full-fat coconut milk
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions
-
Cook the aromatics:
Heat coconut oil in a large pan over medium heat. Add chopped onion and cook until soft and translucent, about 3–4 minutes. Add garlic and ginger, cooking for another minute until fragrant. -
Add spices:
Stir in curry powder, turmeric, and paprika. Cook for 1 minute to toast the spices. -
Make the sauce:
Pour in the coconut milk and diced tomatoes. Stir well, bring to a gentle simmer, and let it cook for 5–7 minutes until slightly thickened. -
Cook the shrimp:
Add the shrimp to the sauce and cook until they turn pink and are cooked through, about 3–4 minutes. -
Finish & serve:
Stir in lime juice, season with salt and pepper, and garnish with fresh cilantro. Serve hot over rice or with naan.
Notes
- You can use frozen shrimp, just thaw before cooking.
- Add red chili flakes for extra heat.
- Substitute shrimp with tofu or chicken for different protein options.