Coconut Shrimp Curry

Let us introduce you to your new weeknight obsession: this Easy Coconut Shrimp Curry. We're talking plump, juicy shrimp swimming in the most unbelievably silky, aromatic coconut milk sauce you can imagine. This isn't just any quick shrimp curry; it's the one that will have you cancelling your takeout order for good. Trust us, you'll be licking your plate clean!

Ready to fall completely in love with a 20-minute meal?

Why You'll Fall For This Curry

This Easy Coconut Shrimp Curry delivers restaurant-quality flavour in record time. The secret lies in blooming aromatics from scratch for a taste no jar can match, then using rich, full-fat coconut milk for that unbelievably creamy finish. It's a one-pan wonder ready in under 20 minutes, with shrimp added at the end to guarantee they turn out perfectly plump and tender every single time.

Everything You Need For Curry Perfection

You only need a few pantry staples to make these perfectly crispy Coconut. This is where the magic begins! We're building layers of deep, aromatic flavour using a powerhouse blend of spices you likely already have in your pantry.

• Garam Masala: This aromatic spice blend is the heart of our curry. Using it on both the shrimp and in the sauce builds layers of good warmth and flavour.
• Full-Fat Coconut Milk: This is non-negotiable for a truly creamy, luscious sauce. Use canned, full-fat coconut milk, the lighter carton versions just won't deliver that same restaurant-quality richness.
• Crushed Tomatoes vs. Passata: Your choice for texture! Use crushed tomatoes for a more rustic sauce, or go with Passata (tomato purée) if you're craving something incredibly smooth and silky.
• Brown Sugar: Don't skip this! A touch of brown sugar is the secret to balancing the tomato's acidity with the warm spices, rounding out the flavour of the entire dish.

Note: Go to the Recipe Note to see a full list of ingredients and measurements.

The Secret To a reliable Shrimp Curry

1. Season Shrimp: In a bowl, toss the shrimp with all of its designated spices and 1 tablespoon of oil until evenly coated

1. Sear Shrimp: Heat the oil in a large skillet over medium-high heat. Sear the shrimp for just 1 minute per side to get a beautiful colour, don't cook them all the way through! Transfer them to a plate and set aside.

1. Sauté Onion: In the same skillet, heat the remaining oil and butter. Fry the onion until soft and translucent (about 3 minutes), scraping up any good browned bits from the bottom of the pan.

1. Bloom Aromatics: Stir in the garlic and ginger and sauté for 1 minute until fragrant. Add all the sauce spices and cook for another 20 seconds, stirring constantly, until they're beautifully fragrant.

1. Simmer Sauce: Pour in the crushed tomatoes, coconut milk, chili powder, salt, and sugar. Stir well and bring to a simmer. Let it cook for about 4 minutes, allowing the sauce to thicken slightly.

1. Add Shrimp: Reduce the heat and stir the seared shrimp back into the sauce. Let them simmer gently for 1-2 more minutes, just until they are pink, plump, and cooked through.

1. Garnish: Take the pan off the heat immediately to ensure the shrimp stay perfectly tender. Garnish generously with fresh, chopped cilantro.

1. Serve & Enjoy! Plate it up with fluffy rice or warm naan bread, and prepare to fall completely in love with your new favorite curry.

Tip: Serve with garlic butter rice and super soft Naan bread to mop up the curry sauce!

Fallen hard for this curry and now riding a full-on shrimp kick? We get it. Keep the love going with our bright, zesty Shrimp in a Piccata Cream Sauce or the rich, romantic Creamy Sun Dried Tomato Tuscan Shrimp. For pure indulgence, try Shrimp Alfredo with Bacon. Still hungry? Dive into a garlicky Seafood Boil or savor the fresh, herby kick of Chimichurri Lobster Tails. Get ready to fall in love all over again.

Cook notes

Absolutely! Frozen shrimp work beautifully here. The most important step is to make sure they are completely thawed before you start. Pat them dry with a paper towel to get that good, beautiful sear.

Yes, this sauce is good with chicken! use bite-sized pieces of boneless, skinless chicken breast or thighs. Season and sear the chicken until it's cooked all the way through, set it aside, and then proceed with the sauce as written.

Leftovers are just as good the next day! Store the curry in an airtight container in the refrigerator for up to 3 days. For a reliable results, reheat it gently on the stovetop over low heat to avoid making the shrimp tough.

What you need

• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric or curry powder
• 3/4 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 1/2 tablespoons oil divided
• 1 pound jumbo shrimp peeled, tails on or off
• 1 tablespoon cooking oil
• 1 tablespoon butter
• 1 onion finely chopped
• 5 cloves garlic minced
• 2 teaspoons minced ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder or curry powder
• 14 ounces can crushed tomatoes or Passata for a smoother sauce
• 1/2-1 teaspoon red chilli powder adjust to your taste preference
• 1 teaspoon salt
• 1 1/2 teaspoons brown sugar
• 13.5 ounces coconut milk or coconut cream, can
• 2 tablespoons fresh cilantro chopped to garnish

Method

1. For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
2. Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.
3. Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
4. Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
5. Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
6. Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
7. Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.