Shrimp in Curried Coconut Milk
Dive into the exotic flavors of this irresistible Shrimp in Curried Coconut Milk recipe that brings together the perfect harmony of creamy, spicy, and tangy notes. Tender, juicy shrimp are simmered in a rich coconut milk sauce infused with aromatic red curry paste, grated ginger, and finely minced garlic, creating a dish that bursts with vibrant flavor. The addition of fish sauce, lime juice, and a touch of brown sugar balances the savory and sweet elements beautifully, while ground turmeric and coriander add a warm, earthy depth. Topped with fresh cilantro and an optional kick of red chili, this quick and easy curry comes together in under 35 minutes, making it an ideal choice for weeknight dinners or impressive entertaining. Serve over fluffy jasmine rice or with warm naan to soak up every last drop of this luscious sauce. Perfect for lovers of Thai-inspired cuisine, this creamy coconut shrimp curry is sure to become a crowd favorite.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 lb raw shrimp (peeled and deveined)
- 13.5 oz coconut milk
- 2 tbsp vegetable oil (or coconut oil)
- 1 medium yellow onion (finely diced)
- 3 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 2 tbsp red curry paste
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp fresh cilantro (chopped, for garnish)
- 1 red chili (sliced, optional for heat)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the diced onion and sauté until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste, turmeric, and ground coriander to the skillet. Stir well and cook for 1-2 minutes to release the spices' aroma.
Pour in the coconut milk and stir thoroughly to combine the curry paste and spices with the liquid.
Add the fish sauce, brown sugar, salt, and black pepper. Bring the mixture to a gentle simmer.
Simmer for 5-7 minutes, allowing the sauce to reduce slightly and thicken, while stirring occasionally.
Add the shrimp to the skillet, ensuring they are submerged in the sauce. Cook for 3-5 minutes, or until the shrimp turn pink and opaque.
Remove the skillet from heat and stir in the lime juice.
Taste and adjust seasoning with additional salt, lime juice, or fish sauce as needed.
Garnish with fresh cilantro and sliced red chili (if using).
Serve hot with steamed jasmine rice, naan, or your favorite side dish.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 9.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
