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Shrimp Coconut Curry

This shrimp coconut curry features tender, juicy shrimp coated in a silky, fragrant coconut sauce infused with spices, garlic, and ginger. The dish comes together with quick sautéing and simmering, resulting in a vibrant, creamy curry with a bright citrus finish and fresh herbs. Its rich texture and colorful appearance make it a comforting yet celebratory meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g shrimp, peeled and deveined look for pink, firm, and tender
  • 1 can (400ml) full-fat coconut milk shake well before opening
  • 2 tablespoons red curry paste fragrant and fiery, adjust to taste
  • 2 cloves garlic, minced freshly minced
  • 1 teaspoon grated ginger fresh
  • 1 lime lime, juiced for brightness
  • 2 tablespoons vegetable or coconut oil for sautéing
  • 2 tablespoons fresh cilantro, chopped for garnish
  • 2 tablespoons Thai basil, chopped optional but recommended

Equipment

  • Large skillet or wok
  • Spatula
  • Measuring jug
  • Sharp Knife

Method
 

  1. Gather all your ingredients: peeled shrimp, coconut milk, curry paste, garlic, ginger, lime, oil, and fresh herbs.
  2. Heat a large skillet or wok over medium heat and add the oil. Once shimmering, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant and you hear a gentle crackle.
  3. Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and releases a fiery aroma that fills the kitchen.
  4. Pour in the coconut milk, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly and become fragrant.
  5. Add the peeled and deveined shrimp to the simmering sauce, stirring gently to coat. Cook for 3-4 minutes, flipping once, until they turn opaque, pink, and have a slight golden edge.
  6. Squeeze fresh lime juice into the curry, stirring to brighten the flavors. Taste the sauce and adjust seasoning with salt or more lime if needed.
  7. Remove the skillet from heat and stir in chopped cilantro and Thai basil, allowing their bright aromas to infuse the curry for about 1 minute.
  8. Serve the hot shrimp coconut curry immediately over steamed rice or with crusty bread, garnished with extra fresh herbs if desired.

Notes

For extra flavor, toast the curry paste briefly before adding coconut milk. Use full-fat coconut milk for the creamiest sauce. Be careful not to overcook the shrimp to keep them tender. Finish with fresh herbs and lime for a bright, balanced dish.