Name: Coconut Shrimp Curry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1kg / 2lbs Shrimp cleaned and deveined; 1/2 Tablespoon coconut oil; 1 teaspoon black mustard seeds; 1 medium red onion chopped finely; 3-4 fresh curry leaves; 1 teaspoon fenugreek seeds; 1 large tomato chopped finely; 1 teaspoon garlic paste/ 2 cloves of garlic grated; 1 teaspoon ginger paste/1-inch fresh ginger grated; 1/2 teaspoon turmeric powder; 1 teaspoon salt; 1 teaspoon red chili powder; 1/2 teaspoon ground black pepper; 3/4 cup of water; 1 cup of fresh thick coconut milk/ canned coconut milk; 2 inch Pandan leaves ( optional); Cilantro( coriander) leaves to garnish( optional)

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This Coconut Shrimp Curry is sweet, spicy, and flavorsome, plus quick and easy to make. It’s prepared with fresh shrimp, coconut milk, few spices, and no curry powder. This Spicy Coconut Shrimp Curry is simply the best!

We always look for quick and easy comforting meals, and this is one dish that you will enjoy having. This is a one-pot dish that will be ready in 20 minutes, and a great option on a busy weeknight, or a cold winter day. Plus, it’s undoubtedly an excellent crowd-pleaser.

Shrimps are a family favorite, and we like it cooked in many ways, and curry is one of them. We love having it with a bowl of warm rice and vegetables. This also can be enjoyed with some crusty bread.

This coconut shrimp curry is spicy, but the sweetness of the coconut milk and shrimp balances the spiciness in the dish. This curry also can be prepared as a yellow curry without adding any red chili powder.

Substitute ingredients for the coconut shrimp curry

All the recipes in this blog are prepared using fresh ingredients unless otherwise stated. However, below you can find the alternatives for some ingredients as most of us do not have all the ingredients in hand. On the other hand, using substitute ingredients can bring a slight change to the flavor and texture of the curry. But, it will still taste delicious.

Shrimp – frozen shrimp can be used instead of fresh ones.

Spices – Spices are important in this recipe, but you can replace the red chili powder with Kashmiri red chili powder for a milder taste. Adjust the red chili powder according to your taste.

Herbs – curry leaves are essential for this curry yet you can replace it with more fresh cilantro or parsley.

Water – for added flavor, fish stock can be used instead of water

Coconut oil – replace it with any flavorless oil or olive oil

Fresh Coconut milk – replace it with canned coconut milk or coconut cream.

Can we leave the chili powder out completely

Yes, you can leave the red chili powder out and make this as a yellow coconut shrimp curry. That will taste fabulous too.

Make it kid-friendly

This is a spicy curry and to make it kid-friendly, completely leave the red chili powder out.

How to make coconut shrimp curry

Wash the shrimp, drain the water, and place it on a bowl lined with kitchen paper towel.

Place a medium-size pan on medium heat and add 1/2 Tablespoon coconut oil.

Next, add 1 teaspoon black mustard seeds and let it splutter(pop).

Now add in chopped red onions, curry leaves, and fry it for few seconds or until the onions turn pink and translucent.

Follow by adding 1 teaspoon fenugreek seeds stir well. Add the chopped tomato, 1 teaspoon garlic paste, 1 teaspoon ginger paste,1/2 teaspoon turmeric powder, 1 teaspoon salt, 1 teaspoon red chili powder, and 1/2 teaspoon ground black pepper. Stir well and saute for 2 minutes.

Add 3/4 cup of water, stir well and let it cook for 3 minutes.

Next, add the shrimp in and cook for 2 minutes.

After 2 minutes reduce the heat to medium-low and pour 1 cup thick coconut milk and add the pandan leaf. Stir well until combined. Simmer the curry for 3 minutes. Make sure to stir the curry while it is simmering to avoid the coconut milk from curdling. Take the curry off the heat. Garnish with chopped cilantro.

Serve warm with a bowl of rice and veggies, or crusty bread.

More coconut curries