Easy Coconut Shrimp Curry
By Michał Bednarz
Creamy coconut shrimp curry – an oriental dish that melts in your mouth, full of rich flavors and delicate aromas. It’s wonderfully simple to make, yet so delicious you’ll want to cook it again and again.
The Story
It's a classic oriental dish that always brings joy. Simple, weeknight-friendly dinner - in my version is a bit creamier and doesn't use red curry paste, relying instead on natural ingredients. Nothing beats juicy shrimps coated in a coconut curry, accompanied by tender vegetables and crunchy toasted cashew nuts.
Shrimps
Cook the shrimps until they turn a nice pink, but be careful not to overcook them — overcooked shrimps become gummy, dry, and unpleasant to eat. It’s better to even slightly undercook them, as they will finish cooking later in the curry.. You can also use precooked shrimps, as I did for this recipe, which allows you to reduce the cooking time even further. Simple spices are enough to bring out their flavor, but feel free to marinate them with additional spices and lime juice. Just avoid marinating for longer than 30 minutes if using lime, as it can start to “cook” the shrimps. If you want more servings just add more shrimps and bell pepper.
Coriander
Fresh coriander is a real game changer in this dish — for me, it just isn’t the same without it. If you’re not a fan, you can substitute parsley or thai basil, but make sure to use a fresh herb, as it adds an extra boost of flavor to the dish.
Oil
I used coconut oil, but if you don’t have any, you can use avocado or rapeseed oil — just choose one that doesn’t add a strong flavor, like olive oil.
Video
Easy Coconut Shrimp Curry
Servings
Prep Time
Cook Time
Total Time
Difficulty
3
10 mins
30 mins
40 mins
Easy
Ingredients
Shrimps
- 400gshrimps
- 1tspchili flakes
- 1pinchsalt
- 1tspcoconut oil
Curry
- 1tspcoconut oil
- 0.5onion
- 3clovesgarlic
- 30gginger
- 400gfinely chopped tomatoes
- 1red bell pepper
- 1tspcumin
- 1tspcoriander
- 2tspcurry powder
- 1tbspsugar
- 1tbsplime zest
- 1tbsplime juice
- handfulfresh coriander
To garnish
- 50gcashew nuts
- fresh coriander
Instructions
- 1
Cut the onion, red bell pepper, and prepare the garlic cloves.
- 2
Toast the cashew nuts until golden brown.
- 3
Fry the shrimps in coconut oil with chili flakes and sea salt for 1-2 minutes on each side, then set aside.
- 4
Heat another spoon of coconut oil and cook the onion for 7-8 minutes until soft. Deglaze the pan with a little water if needed. Add garlic and ginger and cook for another 1-2 minutes.
- 5
Stir in the canned tomatoes, cumin, coriander, and curry powder. Cook until the water reduces and the tomatoes lose their sharp acidity.
- 6
Pour in the coconut milk and add the red bell pepper. Cook for 5-7 minutes until the pepper is tender but not soggy.
- 7
Mix in sugar, fish sauce, lime zest, and lime juice. Cook for 2 minutes, then return the shrimps to the pan and cook for another minute. Finish with a handful of fresh coriander.
- 8
Serve with rice, extra fresh coriander, and toasted cashew nuts.