Easy Shrimp Curry in Creamy Coconut Sauce

Easy Shrimp Curry in Creamy Coconut Sauce

This Easy Shrimp Curry in Creamy Coconut Sauce is a delicious blend of tender shrimp simmered in a rich, coconut-based curry sauce. The perfect balance of spices, coconut milk, and fresh herbs makes this dish both flavorful and comforting. It's a quick, one-pan recipe that's ideal for weeknight dinners or when you want a restaurant-quality meal at home. Serve it over a bed of fluffy rice or with warm naan to soak up every last drop of that creamy, flavorful sauce!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American, Thai

Keyword: Shrimp Curry in Creammy Coconut Sauce, Thai Shrimp Coconut Curry

Servings: servings

Calories: 298kcal

Author: George - U Keep Cooking

Equipment

Large Skillet

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.

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