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Coconut Shrimp Curry

Coconut Shrimp Curry

Discover why this Coconut Shrimp Curry will become your new favorite dish. Packed with bold flavors and easy to make, it’s perfect for any occasion. Try it today!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1 unit yellow onion, sliced
  • 2 unit bell peppers, sliced
  • 1 tbsp minced garlic
  • 1 tsp fresh ginger, minced (or ground ginger)
  • 450 g Russet or Yukon Gold potatoes, peeled and diced
  • 6 tbsp curry powder
  • 1 tsp ground cumin
  • 0.5 tsp cayenne pepper (or 2 Scotch Bonnet peppers, chopped)
  • 4 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1 can (400 ml) coconut milk
  • 375 ml seafood or chicken broth
  • 1 tbsp salt (adjust to taste)
  • 1 tsp black pepper (adjust to taste)
  • 1 tbsp fresh cilantro, roughly chopped

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring spoons and cups
  • Serving bowls

Method
 

  1. Marinate the shrimp with salt, pepper, and curry powder in a small bowl and let it chill in the fridge.
  2. Heat olive oil in a large pot over medium-high heat, then add onions and bell peppers, stirring until softened.
  3. Add minced garlic and ginger, cooking for another minute or two until fragrant.
  4. Stir in the remaining curry powder, cumin, and cayenne, then lower the heat and toast the spices for a couple of minutes.
  5. Pour in coconut milk, broth, and thyme; bring to a boil and add diced potatoes, covering the pot.
  6. Simmer until the potatoes are fork-tender, about 5–7 minutes, stirring gently.
  7. Add the marinated shrimp to the pot, cover again, and cook for about 5 minutes until shrimp are pink and cooked through.
  8. Finish by sprinkling fresh cilantro on top.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 40mgCalcium: 4mgIron: 10mg

Notes

To enhance flavors, toast the curry powder briefly before adding liquids. Don't overcook the shrimp; they should remain tender and juicy. Adjust the recipe by using chicken, tofu, or chickpeas. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. Serve with colorful bowls topped with cilantro, lime wedges, and toasted coconut flakes for presentation.
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