- This coconut shrimp curry is so delicious and simple to cook that you could have it on the table in no time. It's a great recipe to make when you want Thai-inspired flavours because it's creamy and slightly spicy. This curry is full of aromatic spices and succulent plump shrimp, making it the ideal supper.
- This low-carb prawn coconut curry is healthful that can be served with rice. It feels like a true pleasure when a dinner bursting with plenty of nuanced flavours comes together in 20 minutes or less. Quick, tasty, and simple!
Ingredients (Serving 4)
- 2 lb. medium shrimp, peeled
- 4 whole cloves
- 2 bay leaves
- 2 cinnamon sticks, broken into small pieces
- 1 tsp. ground cardamom
- 2 tsp. ground turmeric
- 2 tsp. garam masala
- Kosher salt
- 1 Tbsp. mustard oil*
- 1 large yellow onion, finely chopped
- 1 Tbsp. finely chopped ginger
- 2 tsp. ground cumin
- 1 tsp. mild red pepper powder
- 1 tsp. sugar
- 1 cup full-fat unsweetened coconut milk
- 2 Tbsp. plain whole-milk yogurt
- 1 Tbsp. ghee
How To Make a Thai-Inspired Coconut Shrimp Curry?
- Step 1: In a large bowl, mix the shrimp, bay leaves, cinnamon, cloves, turmeric, garam masala, and cardamom; season with salt. Chill for 1 hour, covered with a moist cloth. Bay leaves, cinnamon, and cloves should be removed and discarded.
- Step 2: In a large high-sided skillet, heat the oil over medium-high heat. Cook, stirring, until onion is translucent, approximately 5 minutes. Add onion, ginger, red pepper powder, cumin and sugar and cook, stirring, until onion is translucent, about 5 minutes. Whisk together the coconut milk and yogurt until smooth, then add the shrimp and ghee and cook, tossing shrimp halfway through, for 7–8 minutes, or until shrimp are cooked through. Season with salt and pepper to taste.
- Step 3: Top with cilantro and serve with rice and lime wedges.
Storing Tips:
- Refrigerate leftovers in an airtight container for up to 3 days in the fridge. Microwave until barely warmed through, then stir thoroughly before serving.
- To freeze, make sure the curry is totally cool before freezing it in an airtight container for up to 3 months.
- Thaw and reheat: Thaw the curry overnight in the refrigerator, then reheat in the microwave until warm. Before serving, give it a good stir.
How to serve coconut curry shrimp?
Serve with rice of your choice. You can serve coconut shrimp curry over fluffy basmati rice or jasmine rice, but brown rice also works great. Try it with Coconut Rice or Jeera Cumin Rice if you're feeling experimental.
How to Thicken Shrimp Curry Sauce?
- The mix of coconut milk/cream and tomato puree thickens the curry sauce in this recipe, so you don't have to. However, if you want a richer curry, add a couple of tablespoons of tomato paste OR a cornstarch slurry.
- Simply combine two tablespoons of cornstarch with one tablespoon of cold water to make a paste. Stir the slurry into the sauce and continue to cook until it thickens. It will not take long at all.