Craving a warm, comforting, and delicious meal? This Easy Coconut Shrimp Curry is the answer! With succulent shrimp simmered in a creamy coconut milk sauce and flavored with aromatic spices, this curry is a delightful combination of heat, sweetness, and richness. Ready in just 30 minutes, it’s a perfect weeknight dinner that’s full of bold flavors but easy to prepare. Whether you’re a curry lover or trying it for the first time, this dish is sure to become a favorite!
INGREDIENTS
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil or coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional, for heat)
- 1 can (14 oz) coconut milk
- 1/2 cup chicken or vegetable broth
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- 1 teaspoon brown sugar
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
How to Make Easy Coconut Shrimp Curry
INSTRUCTIONS :
- Cook the shrimp: In a large skillet, heat 1 tablespoon of olive oil or coconut oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté the aromatics: In the same skillet, add the remaining tablespoon of oil. Add the diced onion and cook for 2-3 minutes, until softened. Stir in the minced garlic and grated ginger, and cook for another 1 minute, until fragrant.
- Add the spices: Sprinkle the curry powder, turmeric, cumin, and chili flakes (if using) into the skillet. Stir to coat the onions, garlic, and ginger in the spices. Cook for 1-2 minutes to release the flavors.
- Make the curry sauce: Pour in the coconut milk, chicken or vegetable broth, soy sauce, and brown sugar. Stir to combine. Bring the sauce to a simmer, then reduce the heat and let it cook for 5-7 minutes, allowing it to thicken slightly.
- Combine shrimp and sauce: Add the cooked shrimp back into the skillet and stir to coat them in the curry sauce. Let it simmer for another 2-3 minutes to heat the shrimp through and absorb the flavors.
- Serve: Serve the coconut shrimp curry over cooked rice or with naan bread. Garnish with chopped cilantro and extra chili flakes if desired. Enjoy!
NOTES :
- Substitutions: You can substitute the shrimp with chicken breast, tofu, or even vegetables like cauliflower or sweet potatoes for a vegetarian option.
- Adjusting spice: For a spicier curry, add more chili flakes or a chopped fresh chili to the sauce.
- Make it milder: If you prefer a milder flavor, reduce the curry powder and cumin or opt for a mild curry blend.
- Serving suggestions: Pair with a fresh cucumber salad or a side of sautéed greens to balance the richness of the curry.
NUTRITION FACTS (Per Serving)
- Calories: 350
- Protein: 28g
- Carbs: 20g
- Fat: 22g
- Fiber: 3g
Conclusion :
This Easy Coconut Shrimp Curry is a quick, satisfying, and flavorful dish that’s perfect for busy evenings or when you’re craving a comforting meal. With a rich, creamy coconut milk sauce and a blend of spices that deliver just the right amount of heat, it’s a crowd-pleaser every time. Whether you serve it over rice or with naan, this curry is sure to be a hit in your home!
