This is one of my favorite curry recipes.
There are few meals that feel as cozy yet vibrant as a bowl of coconut shrimp curry served with fluffy white rice.
The creamy coconut base pairs so beautifully with plump shrimp, fresh lime, and herbs, making it so tasty! And you can try so many different variations – with chicken or fish.
It’s one of those dishes I turn to when I want something that feels special but comes together quickly on a busy night.
I believe in taking shortcuts to make cooking easier, so I’ll include those in the recipe as well.
And I will be adding some variations and substitutions in case you don’t have some ingredients.
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Tips to make it more tasty:
- Use full-fat coconut milk for a creamy, rich texture. This one from Thai Kitchen is my go-to.
- Toast your spices for 30 seconds in the oil before adding the coconut milk to deepen their flavor. Try this Organic Curry Powder.
- Cook shrimp only until just pink to keep them tender. An instant-read Digital Meat Thermometer can help prevent overcooking.
- Add a teaspoon of fish sauce for extra umami depth.
- If you love heat, stir in a spoonful of harissa or chili garlic paste at the end.
Coconut Shrimp Curry with Rice
Course: Lunch, DinnerDifficulty: Easy4
servings15
minutes20
minutesIngredients
1 pound large shrimp, peeled and deveined (tails on optional)
1 tablespoon coconut oil or olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 red bell pepper, chopped
2 teaspoons curry powder
½ teaspoon paprika
½ teaspoon chili flakes (optional, for heat)
1 can (14 oz) coconut milk
½ cup chicken or vegetable broth
Juice of ½ lime, plus extra wedges for serving
Salt and black pepper to taste
Fresh cilantro, chopped, for garnish
Cooked jasmine or basmati rice, to serve
Directions
- Start by heating the coconut oil in a large skillet over medium heat.
- Add the chopped onion and sauté until soft and translucent, then stir in the garlic and ginger and cook until fragrant.
- Toss in the red bell pepper and cook for another couple of minutes.
- Sprinkle the curry powder, paprika, and chili flakes over the vegetables, stirring so the spices bloom in the oil.
- Pour in the coconut milk and broth, stirring everything together to make a smooth, golden sauce. Let it simmer gently for about 8 minutes so it thickens slightly.
- Add the shrimp to the pan, season with salt and pepper, and cook just until the shrimp turn pink and curl—about 3–4 minutes.
- Finish with lime juice, garnish with cilantro, and serve hot alongside fluffy rice.
- This is the perfect meal if you’re college student or just want to hit all your nutrition goals but don’t have too much time.
Variations & Substitutions
Replace shrimp with chicken, salmon, or tofu if you want a different protein.
Add vegetables like zucchini, spinach, or green beans to bulk it up.
Make it spicier by adding fresh chilies or more chili flakes.
Use cauliflower rice for a lighter, low-carb option.
I love how easy it is to make, but even more than that—I love how good it makes me feel.
This coconut shrimp curry with rice is one of those recipes that tastes like it took hours but really comes together in under 40 minutes.
It’s creamy, flavorful, and fresh with just the right amount of spice. Perfect for weeknight dinners or to impress guests with something vibrant and hearty. Once you try it, it might just become your go-to comfort curry.
