Curry with Coconut and Shrimp

This creamy and flavorful dish combines tender shrimp with rich coconut milk and aromatic spices for a deliciously comforting meal. It’s quick to prepare and perfect for a satisfying weeknight dinner.

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TIME1 hr 35 min

SERVINGS4

RATING4.8 / 5

COOKBOOK / 28843

01 / WHAT YOU NEED

Ingredients

Adjust servings4

Marinade: ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon ground red pepper 1 tablespoon water, or as needed 1 pound shrimp, peeled and deveined Sauce: 2 cups water 1 cup shredded coconut ¼ cup oil 2 curry leaves, or to taste (Optional) 4 green chile peppers, chopped 2 medium onion, minced 1 teaspoon ginger paste ½ teaspoon garlic paste 2 teaspoons ground coriander 1 ½ teaspoons sambar powder ½ teaspoon ground turmeric salt to taste

02 / HOW TO MAKE IT

Let's cook.

01

Season and Marinate Shrimp

Start by mixing salt, black pepper, and red pepper in a large bowl. Add just enough water to make a smooth paste, then toss in the shrimp until they're fully coated. Pop the shrimp in the fridge while you work on the sauce.

02

Heat and Strain Coconut

Next, combine water and shredded coconut in a microwave-safe bowl and microwave it for about an hour. Once done, strain the mixture to separate the coconut water from the solids. Set the coconut water aside and discard the coconut bits.

03

Saut Aromatics

Heat some oil in a skillet over medium heat. Toss in the curry leaves and chili peppers, stirring for about a minute until fragrant. Add the chopped onion and cook it down, stirring occasionally and adding a splash of water if it starts to stick, until the onions turn golden and soft—this should take around 10 to 15 minutes.

04

Toast Spices and Aromatics

Stir in the ginger and garlic pastes and cook for another minute, making sure you keep everything moving so nothing burns. Sprinkle in the coriander, sambar powder, and turmeric, stirring for a minute to let the spices bloom.

05

Cook Shrimp in Sauce

Pour in the reserved coconut water along with the marinated shrimp. Cook everything together until the shrimp curl up and turn opaque, about 5 minutes. If the sauce gets too thick, feel free to add a little more water. Taste and adjust the seasoning with salt and black pepper before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh shrimp for the best texture and flavor.
- Toast your spices briefly before adding liquids to release their aroma.
- Simmer the curry gently to avoid overcooking the shrimp, which can become rubbery.

Why you’ll love it

This dish combines the rich creaminess of coconut with the fresh, tender taste of shrimp. It’s full of warm spices that make every bite comforting and flavorful. Plus, it’s quick to prepare, making it perfect for a weeknight dinner or a special meal.

Serving ideas

Serve with steamed jasmine rice or warm naan bread to soak up the delicious sauce. A simple side of sautéed greens or a fresh cucumber salad adds a nice contrast and balances the richness.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave to keep the shrimp tender. Avoid freezing, as shrimp can become tough after thawing.