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Shrimp Coconut Curry

This shrimp coconut curry features tender shrimp simmered in a fragrant, spiced coconut milk sauce enriched with toasted coconut. The dish combines the smoky aroma of toasted coconut with bright spices, resulting in a creamy, vibrant, and comforting meal with a rich, glossy appearance. It’s quick to prepare and perfect for a cozy weeknight dinner that feels special.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup shredded coconut unsweetened, for toasting
  • 2 tbsp vegetable or coconut oil for frying
  • 2 cloves garlic minced
  • 1 tbsp grated ginger fresh
  • 1 tbsp curry powder preferably fresh or vibrant
  • ½ tsp turmeric for color and earthiness
  • 400 ml coconut milk full-fat preferred
  • 400 g shrimp peeled and deveined, wild-caught if possible
  • 1 pcs lime for fresh lime juice
  • to taste salt
  • optional fresh herbs or extra toasted coconut for garnish

Equipment

  • Large skillet or cast-iron pan
  • Spatula
  • Measuring spoons and cups
  • Small bowl

Method
 

  1. Place shredded coconut in a dry skillet over medium heat. Stir constantly as it toasts, watching for a golden color and fragrant aroma, about 3-4 minutes. Transfer to a small bowl and set aside.
  2. Add 1 tablespoon oil to the same skillet and warm over medium heat. Sizzle 2 minced garlic cloves and 1 tablespoon grated ginger for about 30 seconds until fragrant, stirring constantly. The mixture should smell warm and zesty.
  3. Stir in 1 tablespoon curry powder and ½ teaspoon turmeric, cooking for another 30 seconds to release their aroma. You’ll notice a warm, earthy scent filling the air.
  4. Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Stir in the toasted coconut and bring the mixture to a gentle simmer. Let it cook for about 5 minutes until slightly thickened and fragrant.
  5. Pat the shrimp dry with paper towels and season lightly with salt. Add them to the simmering sauce in an even layer. Cook for about 2-3 minutes on each side until they turn pink and opaque, feeling firm but tender.
  6. Squeeze fresh lime juice over the curry, then remove from heat. Give everything a gentle stir to combine the flavors. The sauce should be creamy with a toasted coconut aroma, and the shrimp perfectly cooked.
  7. Serve the hot curry over steamed rice or noodles, garnished with extra toasted coconut or fresh herbs if desired. Enjoy the vibrant, aromatic flavors and creamy texture with each bite.

Notes

For extra depth, toast the coconut until deeply golden, and use fresh, vibrant spices. Adjust spice levels by adding more curry powder or chili flakes if you like heat. Serve immediately for the best aroma and texture.