Shrimp Curry Coconut Milk Easy Recipe

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Coconut Shrimp Curry features delicious shrimps which are perfect on cooked rice and ready in just 30 minutes! Very handy, made in one bowl and a lot of flavor!

This coconut shrimp curry is extremely tasty and easy to make, and this can be on your dinner table in no time at all. Forget eating outside, forget going out to dinner, and make this curry right at home.


Curry originates in India, and describes a variety of dishes, usually sauces, that contain a variety of exciting and complex spices. I tried to make this dish as simple as possible with a few spices: turmeric powder, cumin and curry. These elements combined with a few aromatics produce a very good curry, so you will be passionate about it for days after!


This curry is very simple, and you can get this wonderful yellow color from turmeric. If you never cooked turmeric before it tasted bitter, it only has a slight aromatic smell and has a smell of ginger or orange. If you are cooking with turmeric, be sure not to overuse it because it is a little bitter and has a medicinal powder taste in large quantities.

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This curry is filled with aromatic spices and plump prawns, which makes it the perfect meal if you want to try a new recipe in the kitchen. It is also filled with creamy coconut milk.

Instead of using the method of cooking and stove, this curry can be prepared in an instant saucepan within minutes. Stir the bowl immediately over sauteed, and add olive oil, onions and garlic. Once the garlic becomes fragrant, other ingredients can be added. Run manual setup in elevated position and set the timer for 2 minutes.

Always wait another 10 minutes for the pressure to release normally before opening.

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What can I use on my curry:

Curry like this perfect blank canvas! You can combine many amazing flavors, textures and ingredients to achieve the exact flavor and flavor you want.


Pepper bell
Squash acorns


sheep meat

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Coconut Shrimp Curry is one of those quick and easy week dishes. Not decorated, but very satisfying. This shrimp curry is very comfortable, if I ever had you keep a bag of shrimp in the freezer and coconut milk in the store. You can cook a full coconut shrimp curry dish in 30 minutes or less, and this starts with frozen shrimp!

One of the important tips for this recipe is to test the thickness of coconut milk before you use it (you may not like the thick texture or want plain coconut milk).

Therefore, I recommend, if you are considering using light coconut milk for this recipe, take a taste test before making the sauce. Just pull half a tablespoon of the open can. Compare it with regular coconut milk. You want the best coconut milk to savor a shrimp curry recipe or any recipe that calls for it!

This is the basic shrimp curry recipe. Do not hesitate to dress her. Add chopped celery or sweet pepper to onions and / or fresh ginger or tomato cubes. Try the curry seasonings you use.

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Shrimp Curry Coconut Milk Easy Recipe

Prep Cook Ready in Serves
5 m 25 m 30 m 4


  • 1 tablespoon of olive oil
  • 1 cup chopped onion, finely chopped
  • 1/2 teaspoon of mild yellow curry powder
  • Pinch of ground cardamom or seeds of cardamom pod, broken
  • Half a teaspoon of kosher salt
  • 1 cup canned coconut milk (I use plain non-light coconut milk)
  • A quarter cup of water
  • 1 pound peeled raw shrimp (with or without a tail)
  • Coriander for decoration


  1. Heat olive oil in a medium-sized skillet over medium heat. Add chopped onions. Cook until transparent, about 5 minutes. Add curry powder, cardamom, and salt. Cook for another two minutes.
  2. Add coconut milk and water and cook over low heat for 5 to 10 minutes.
  3. Add shrimp to curry sauce and spread evenly in the pan. Cook over low heat for 5 minutes, stirring occasionally, until the shrimp turns gray to pink and just cooked. Do not overload or shrimp it will be rubber.
  4. Serve with coriander for garnish. Served with basmati rice or better of it coconut basmati rice.


* If you don't really melt your shrimp, if you are using a freezer, do it while preparing the sauce. The shrimp will be thawed and ready to cook while the sauce is done.
** To melt the frozen shrimp, place the shrimp in a large bowl, and cover it with cold, slightly salted water. Add a couple ice cubes. Leave it for 15 minutes until it melts.
*** You can add whatever vegetables or meat you want to the recipe as desired (see above for additions to the recipe).
Shrimp Curry Coconut Milk Easy Recipe Shrimp Curry Coconut Milk Easy Recipe Reviewed by Admin on January 16, 2020 Rating: 5

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