Easy Shrimp Curry in Creamy Coconut Sauce
If you’re craving a dish that’s both comforting and bursting with flavor, this Easy Shrimp Curry in Creamy Coconut Sauce is a must-try! It’s a quick, one-pan recipe that combines tender shrimp with a velvety coconut sauce, infused with aromatic spices that will make your taste buds dance. Whether you’re a curry enthusiast or new to making it at home, this dish is perfect for a weeknight meal that’s ready in no time and sure to impress. Get ready to enjoy a restaurant-quality dinner right in your own kitchen!
INGREDIENTS YOU’LL NEED:
Protein:
- 2 lb Raw Shrimp (or precooked shrimp), peeled and deveined: Fresh or frozen shrimp adds a seafood richness. If using precooked, reduce cooking time.
- 3 Tbsp Coconut Oil: Provides a smooth base with a hint of coconut flavor, perfect for cooking the shrimp and blending with the spices.
- Salt and Black Pepper (to taste): Enhances the overall flavor and balances the seasoning.
Thai Curry Sauce Ingredients:
- 1 Yellow Onion, chopped: Adds a sweet, savory base to the curry with a bit of texture.
- 1 Red Bell Pepper, chopped: Provides color, crunch, and a touch of natural sweetness to the dish.
- 4 Cloves Garlic, minced: Adds a strong, aromatic flavor that enhances the curry’s taste.
- 2 Tbsp Ginger, freshly minced: Delivers a zesty, warm flavor that complements the spices.
- 2 Tsp Ground Coriander: Adds a mild citrusy and earthy note to the curry.
- 2 Tsp Yellow Curry Powder: Brings the classic curry flavor and warmth to the dish.
- 3 Tbsp Red Curry Paste (Thai Kitchen Brand): Adds a bold, authentic Thai flavor with a bit of heat and spice.
- 1 Tbsp Lime Juice: Brings brightness and tang to balance the creamy coconut sauce.
- 1 (13 oz) Can Coconut Milk (full fat): Creates a creamy, rich texture that blends perfectly with the spices.
- 1 Tbsp Brown Sugar: Adds a touch of sweetness to balance the spicy and savory elements.
- 2 Tsp Fish Sauce: Gives the curry a depth of flavor with a savory, umami kick.
- ¼ Cup Cilantro, chopped: Provides a fresh, herbal finish to the dish.
- Salt and Black Pepper (to taste): Used to fine-tune the flavor of the curry sauce.
WHY THAI COCONUT MILK SHRIMP CURRY WILL BE A FAMILY FAVORITE?
- Delicious Flavor: The creamy coconut milk and spices create a rich, tasty dish that everyone will enjoy. It’s the kind of comfort food that makes dinner special!
- Quick to Make: This recipe is super easy and doesn’t take much time to prepare. It’s perfect for those busy weeknights when I want to get dinner on the table fast.
- Great with Rice or Naan: We can serve it with rice or naan, so everyone can enjoy it just the way they like. This flexibility makes it a hit at our dinner table!
HOW TO PREPARE THAI SHRIMP COCONUT CURRY?
Time needed: 30 minutes
- Prepare the Shrimp:
If using raw shrimp, make sure they are peeled and deveined. Pat them dry with a paper towel. Season the shrimp lightly with salt and black pepper to taste. - Cook the Shrimp:
Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the shrimp to the skillet and cook for about 2-3 minutes per side until they turn pink and are fully cooked. If using precooked shrimp, heat them just until warmed through. Remove the shrimp from the skillet and set them aside. - Make the Curry Base:
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the chopped yellow onion and red bell pepper. Sauté for 4-5 minutes, or until they soften. Add the minced garlic and freshly minced ginger to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant.
- Add Spices and Paste:
Stir in the ground coriander, yellow curry powder, and red curry paste. Cook for 1-2 minutes, allowing the spices to toast and blend with the vegetables. - Create the Curry Sauce:
Add the lime juice, coconut milk, brown sugar, and fish sauce to the skillet. Stir well to combine all ingredients and let it simmer on low to medium heat for about 5-7 minutes, or until the sauce thickens slightly. - Combine Shrimp with Sauce:
Return the cooked shrimp to the skillet and stir them into the curry sauce. Let them simmer in the sauce for another 2-3 minutes to absorb the flavors. - Finish with Fresh Herbs and Serve:
Stir in the chopped cilantro and adjust the seasoning with salt and black pepper to taste.
Serve the shrimp coconut curry hot, over a bed of cooked rice, with warm naan bread on the side for a complete meal.
FAQ- FREQUENTLY ASKED QUESTIONS:
Yes, you can use precooked shrimp. Just add it towards the end of the cooking process to avoid overcooking. Heat it through for about 2-3 minutes in the sauce.
Avoid overcooking the shrimp. Cook raw shrimp just until they turn pink and opaque, which typically takes about 2-3 minutes per side. Overcooked shrimp will turn tough and chewy.
Light coconut milk can be used, but the curry will be less creamy and rich. Full-fat coconut milk provides a thicker, more luxurious sauce.
If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes to allow some of the liquid to evaporate. You can also add a slurry of cornstarch and water for extra thickness.
SHRIMP CURRY RECIPE ADD-INS AND VARIATIONS:
- Swap the Shrimp: You can use chicken, tofu, or fish (like salmon or cod) instead of shrimp. Just make sure to adjust the cooking time to get the best results.
- Vegetarian Twist: Skip the shrimp and add veggies like bell peppers, spinach, carrots, zucchini, or chickpeas to turn this into a tasty vegetarian curry.
- Lighten It Up: If you want a lighter sauce, use light coconut milk or a non-dairy milk like almond or cashew. The sauce will still be tasty but not as creamy.
- Control the Spice: For a milder curry, use less red curry paste. If you like it spicy, add extra chilies, sriracha, or red pepper flakes.
- Fish Sauce Swap: No fish sauce? No problem! You can use soy sauce or tamari instead, but it’ll have a slightly different flavor.
- Boost the Flavor: Add kaffir lime leaves or lemongrass to the curry while it’s cooking for a bright, citrusy kick that takes the flavor up a notch.
WHAT IS COMMONLY SERVED WITH CREAMY COCONUT THAI SHRIMP?
When serving Thai Coconut Curry Shrimp, there are a few options to consider. A fluffy bed of cooked rice, like jasmine or basmati, is perfect for soaking up the rich sauce. Naan bread is another great choice for dipping into the creamy curry. For something lighter, a simple cucumber salad or steamed veggies can add a refreshing touch to the meal. To drink, consider pairing it with a chilled Thai iced tea or coconut water for a nice balance.
HOW DO YOU STORE AND REHEAT LEFTOVER SHRIMP CURRY?
To store leftover shrimp curry, first let it cool down to room temperature, then place it in an airtight container. You can keep it in the fridge for about 3 days. When you’re ready to eat it again, reheat the curry on the stovetop over medium heat, stirring occasionally until it’s hot. If it seems too thick, just add a little coconut milk or water. You can also use the microwave, covering the dish to keep the moisture in, and heat it in short bursts until it’s warmed up.
CAN LEFTOVER SHRIMP CURRY BE FROZEN FOR LATER CONSUMPTION?
Yes, you can freeze leftover shrimp curry for later! Just let it cool completely and then put it in an airtight container or a freezer-safe bag. It’s best to squeeze out as much air as you can to avoid freezer burn. You can keep it in the freezer for about three months. When you’re ready to eat it, thaw the curry in the fridge overnight. Then, reheat it on the stove or in the microwave, but be careful not to overcook the shrimp, as they can turn rubbery.
LOOKING FOR MORE SHRIMP RECIPES? TRY THESE!
Creamy Tuscan Shrimp Linguine: This dish combines succulent raw shrimp, luscious heavy cream, and fresh baby spinach to create a decadent pasta that’s perfect for any occasion.
Lemon Garlic Shrimp Pasta: This dish marries succulent shrimp, sautéed in a fragrant blend of garlic and zesty lemon, with al dente pasta for a symphony of taste and texture.
Avocado Lime Cilantro Shrimp Tacos: Upgrade this summer favorite with these Avocado Cilantro Lime Shrimp Tacos! The combination of avocado slaw, and marinated shrimp is a seriously delicious taco.
Easy Shrimp Curry in Creamy Coconut Sauce
Equipment
- Large Skillet
Ingredients
Ingredients
- 2 lb Raw Shrimp (or precooked shrimp)(peeled and deveined)
- 3 Tbsp Coconut Oil
- Salt and Black Pepper to taste
Thai Curry Sauce:
- 1 Yellow Onion chopped
- 1 Red Bell Pepper chopped
- 4 Cloves Garlic minced
- 2 Tbsp Ginger freshly minced
- 2 Tsp Ground Coriander
- 2 Tsp Yellow Curry Powder
- 3 Tbsp Red Curry Paste Thai Kitchen Brand
- 1 Tbsp Lime Juice
- 1 (13 oz) Can Coconut Milk (full fat)
- 1 Tbsp Brown Sugar
- 2 Tsp Fish Sauce
- ¼ Cup Cilantro chopped
- Salt and Black Ground Pepper to taste
- Serve: Over Cooked Rice and Naan Bread
Instructions
- Prepare the Shrimp: If using raw shrimp, make sure they are peeled and deveined. Pat them dry with a paper towel. Season the shrimp lightly with salt and black pepper to taste.
- Cook the Shrimp: Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the shrimp to the skillet and cook for about 2-3 minutes per side until they turn pink and are fully cooked. If using precooked shrimp, heat them just until warmed through. Remove the shrimp from the skillet and set them aside.
- Make the Curry Base: In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the chopped yellow onion and red bell pepper. Sauté for 4-5 minutes, or until they soften. Add the minced garlic and freshly minced ginger to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant.
- Add Spices and Paste: Stir in the ground coriander, yellow curry powder, and red curry paste. Cook for 1-2 minutes, allowing the spices to toast and blend with the vegetables.
- Create the Curry Sauce: Add the lime juice, coconut milk, brown sugar, and fish sauce to the skillet. Stir well to combine all ingredients and let it simmer on low to medium heat for about 5-7 minutes, or until the sauce thickens slightly.
- Combine Shrimp with Sauce: Return the cooked shrimp to the skillet and stir them into the curry sauce. Let them simmer in the sauce for another 2-3 minutes to absorb the flavors.
- Finish with Fresh Herbs: Stir in the chopped cilantro and adjust the seasoning with salt and black pepper to taste.
- Serve: Serve the shrimp coconut curry hot, over a bed of cooked rice, with warm naan bread on the side for a complete meal.