Coconut Curry Shrimp

The creamy coconut milk in this curry forms the perfect base to bring out all the bold flavors. The rich, slightly sweet notes of coconut blend so beautifully with the aromatic spices, creating a symphony of tastes in every bite. As the shrimp simmer gently in the sauce, they absorb all the flavors, making each one plump and bursting with a perfect balance of heat and sweetness. The subtle kick from the curry powder and the brightness from the fresh lime juice give the dish that extra layer of depth, while the cilantro adds a fresh, herbaceous touch that brings everything together.

You can almost feel the warmth of this dish wrapping around you, making it a comforting choice for any evening. Whether you’re serving it over a bed of jasmine rice or enjoying it with a side of naan to scoop up every last drop of the sauce, it’s a meal that leaves you feeling satisfied but not overly heavy. And trust me, the leftovers (if you have any) taste even better the next day, allowing the flavors to meld together even more. Don’t be afraid to experiment with the heat, either – add a bit more chili if you want an extra punch, or even a touch of honey for some sweetness. It’s a dish that welcomes your creativity and will always deliver on flavor.

Key Ingredients in Coconut Curry Shrimp

Each ingredient in this dish plays a crucial role in building layers of flavor and texture. From the shrimp that absorb the sauce’s richness to the spices that give the curry its signature warmth, everything comes together to create a comforting, flavorful meal. Let’s take a closer look at the key ingredients that make this coconut curry shrimp unforgettable.

• Shrimp: The star of the dish. These tender, juicy shrimp soak up all the spices and coconut milk, becoming plump and flavorful as they simmer in the sauce.
• Olive Oil: A simple base for sautéing the onions, garlic, and ginger, olive oil adds a mild richness to the dish without overpowering the other flavors.
• Onion: Adds a slightly sweet, savory depth that forms the foundation of the curry’s flavor. The onion becomes soft and fragrant as it cooks, enhancing the overall aroma of the dish.
• Garlic: A staple in almost every savory dish, garlic brings a pungent, aromatic richness that complements the spices and adds warmth to the curry.
• Fresh Ginger: Offers a bright, zesty kick that pairs perfectly with the coconut milk, adding a hint of freshness and spice to the dish.
• Curry Powder: The heart of the curry’s flavor, this spice blend typically includes turmeric, coriander, and cumin, bringing warmth and depth to the sauce.
• Ground Turmeric: Known for its vibrant yellow color, turmeric provides a warm, slightly bitter undertone that balances the richness of the coconut milk.
• Ground Cumin: Adds a deep, earthy flavor that enhances the curry powder’s complexity and brings a smoky depth to the dish.
• Cayenne Pepper: A touch of heat that gives the curry its spice, cayenne balances the sweetness of the coconut milk and adds a kick that lingers just enough to excite your taste buds.
• Coconut Milk: The creamy base that carries the flavors of the spices. It adds richness, a subtle sweetness, and a velvety texture to the sauce that makes each bite feel indulgent.
• Chicken Broth: Provides a savory, umami undertone and helps to thin out the coconut milk, creating the perfect consistency for the sauce.
• Fish Sauce: A little goes a long way in adding umami and depth, making the flavors more complex and savory without tasting overtly “fishy.”
• Lime Juice: A splash of bright acidity that cuts through the richness of the coconut milk and enhances the fresh flavors of the shrimp and cilantro.
• Salt: Enhances all the flavors and helps balance the spices, making sure every bite is perfectly seasoned.
• Black Pepper: Adds subtle heat and depth, helping to balance the spices and elevate the other ingredients in the curry.
• Fresh Cilantro: A burst of freshness that brightens up the dish and adds a vibrant, herbaceous note. Its bright green color also makes for a beautiful garnish.
• Jasmine Rice: The perfect accompaniment to this curry. Fragrant, slightly sticky, and tender, jasmine rice soaks up the sauce and provides a soft base to balance the bold flavors of the curry.

These ingredients are what turn simple shrimp into a truly flavorful, comforting dish. Each one plays its part, adding depth, warmth, and a touch of brightness that makes every bite something special.

How to Make Coconut Curry Shrimp

Serving Suggestions for Coconut Curry Shrimp

• Over a Bed of Steamed Jasmine Rice: This is my go-to way to serve coconut curry shrimp. The rice absorbs all the creamy, spicy sauce, making each bite even more indulgent. The fragrant jasmine rice adds just the right touch of sweetness to balance the bold flavors, and the soft, sticky texture is perfect for scooping up every last drop of that rich sauce.
• With Warm, Soft Naan: If you’ve got naan on hand, don’t hesitate to serve it alongside your curry. The pillowy bread is perfect for sopping up the curry sauce and gives you a delightful contrast in texture. Plus, it’s always fun to tear off a piece of naan and scoop up those shrimp and veggies—talk about comfort food at its finest!
• Topped with a Quick Cucumber Salad: For a refreshing contrast, try serving your coconut curry shrimp with a quick cucumber salad. A little crunch from the cucumbers, a tangy dressing of rice vinegar, and a sprinkle of sesame seeds create a cool, light side that perfectly balances the richness of the curry. It’s an easy way to add a fresh pop of flavor to your meal!

How to Store Coconut Curry

To store the curry, allow it to cool to room temperature before transferring it to an airtight container. Refrigerate the curry for up to 3 days or freeze it for up to 2-3 months. When you’re ready to reheat, ensure to thaw it overnight in the refrigerator. Reheat gently on the stove or in the microwave, taking care not to overcook the shrimp to maintain their flavor and texture. Freshen up the reheated curry with a splash of lime juice and a sprinkle of fresh cilantro.

Conclusion

And there you have it – a warm, comforting bowl of coconut curry shrimp that’s bursting with flavor in every bite. From the creamy coconut milk to the perfectly spiced shrimp, this dish is everything you could want in a comforting meal. It’s simple to make, but the combination of ingredients creates a rich, complex flavor profile that feels indulgent without being overwhelming. Whether you’re enjoying it with jasmine rice, naan, or a refreshing cucumber salad, this dish is sure to become a favorite in your kitchen.

I hope you give it a try and enjoy it just as much as I do. Let me know what you think if you decide to make it – I’d love to hear your thoughts! If you have any questions or need a little guidance while cooking, don’t hesitate to ask. I’m always happy to help. Happy cooking, friends!

Print Recipe

Coconut Curry Shrimp

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins

Calories: 450

Description

A rich, creamy coconut curry surrounds succulent shrimp, infusing every bite with the perfect balance of sweet, savory, and spicy notes. The aromatic blend of spices and the smooth coconut milk creates a comforting, tropical dish that's simply irresistible!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon curry powder

• 1 teaspoon ground turmeric

• ¹⁄₂ teaspoon ground cumin

• ¹⁄₄ teaspoon cayenne pepper

• 1 can (14 ounces) coconut milk

• ¹⁄₂ cup chicken broth

• 1 tablespoon fish sauce

• 1 tablespoon lime juice

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 2 tablespoons fresh cilantro, chopped

• 1 cup jasmine rice, cooked

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 4-5 minutes.
3. Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
4. Sprinkle the curry powder, ground turmeric, ground cumin, and cayenne pepper into the skillet, stirring to combine the spices with the onion mixture.
5. Cook for 1 minute to allow the spices to bloom and release their flavors.
6. Pour in the coconut milk and chicken broth, stirring to incorporate the liquids with the spice mixture.
7. Add the fish sauce, lime juice, salt, and black pepper, stirring to combine.
8. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
9. Add the shrimp to the skillet, stirring to coat them in the curry sauce.
10. Cook the shrimp for 3-4 minutes or until they turn pink and opaque, stirring occasionally to ensure they cook evenly.
11. Taste the sauce and adjust the seasoning, adding more salt, pepper, or lime juice if desired.
12. Remove the skillet from the heat once the shrimp are cooked through and the sauce has thickened to your liking.
13. Stir in the chopped fresh cilantro to add a burst of flavor and color to the dish.
14. Serve the coconut curry shrimp over the cooked jasmine rice, spooning the sauce over the top of the shrimp and rice.
15. Garnish with additional cilantro, if desired, and enjoy your delicious coconut curry shrimp.

Note

• The shrimp cook quickly, so be careful not to overcook them; they should turn pink and opaque.
• Feel free to substitute the shrimp with other seafood, like scallops or firm fish, if preferred.
• For a spicier dish, increase the amount of cayenne pepper or add fresh chili peppers to the mix.
• If you don't have fish sauce, soy sauce can be used as a substitute, though the flavor will be slightly different.
• Make sure to serve the dish with enough sauce over the rice to enjoy the full flavor of the coconut curry.

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