Shrimp Curry Recipe – Coconut Milk, Ginger & Chili Delight

Last Updated on 2 months by Neha Deshmukh

Shrimp Curry Recipe – Coconut Milk, Ginger & Chili Delight

Hey everyone! If you’re anything like me, a flavorful, comforting curry is always a good idea. This shrimp curry is one I’ve been making for years – it’s quick enough for a weeknight, but tastes like you’ve been simmering it all day. The coconut milk makes it wonderfully creamy, and the ginger and chilies give it a lovely warmth. Let’s get cooking!

Servings: 4
Cooking Time: 20 minutes
Preparation Time: 15 minutes
Difficulty: Easy

Why You’ll Love This Recipe

This shrimp curry is a total winner because it’s packed with flavor, surprisingly easy to make, and comes together in under 40 minutes. It’s a beautiful balance of creamy coconut, fragrant spices, and perfectly cooked shrimp. Plus, it’s a fantastic way to introduce yourself to South Indian flavors if you’re new to the cuisine!

Ingredients

Here’s what you’ll need to create this delicious shrimp curry:

• 1 tbsp Coconut Oil
• ?? tsp Salt (to taste)
• ?? tsp Freshly Cracked Black Pepper (to taste)
• 1 lb Wild Caught Shrimp, peeled and deveined
• 1 tbsp Coconut Oil
• 1 Medium White Onion, finely chopped
• 15 Curry Leaves
• 1-2 Thai Bird Chilies, finely chopped (adjust to your spice preference)
• 6 Garlic Cloves, minced
• 1 inch Ginger, minced
• ?? tsp Kashmiri Chili Powder (for color and mild heat)
• 1 tsp Coriander Powder
• ?? tsp Turmeric Powder
• 3 Romano Tomatoes, chopped
• 1 can (400ml) Coconut Milk

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Coconut Oil: Exploring Varieties & Benefits

I prefer using virgin coconut oil for this recipe – it has a lovely aroma. You can use refined coconut oil if you prefer a more neutral flavor. About 15ml is a good starting point for each tablespoon.

Shrimp: Choosing Fresh vs. Frozen & Sustainable Options

Fresh shrimp is fantastic when you can get it! But frozen shrimp is perfectly fine, and often more sustainable. Just make sure it’s properly thawed and patted dry before cooking. Look for shrimp that’s been responsibly sourced.

Curry Leaves: The Aromatic Heart of South Indian Cuisine

Curry leaves are essential for that authentic South Indian flavor. You can find them at Indian grocery stores, or sometimes in the produce section of well-stocked supermarkets. Don’t substitute with curry powder – they’re completely different!

Thai Bird Chilies: Heat Level & Substitutions

Thai bird chilies pack a punch! Start with one if you’re sensitive to spice, and add more to taste. Serrano peppers are a good substitute if you can’t find Thai chilies.

Kashmiri Chili Powder: Color, Flavor & Regional Significance

Kashmiri chili powder isn’t about heat; it’s about color and a mild, fruity flavor. It gives the curry a beautiful red hue. If you can’t find it, you can use regular chili powder, but the color won’t be as vibrant.

Spices (Turmeric, Coriander): Quality & Freshness

Freshly ground spices are always best! If you’re using pre-ground spices, make sure they’re relatively recent – spices lose their potency over time. About 2-3 grams is a good starting point for each teaspoon.

Tomatoes: Roma vs. Other Varieties – Which to Use?

Roma tomatoes are my go-to because they have a good balance of sweetness and acidity. But any ripe tomato will work in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of coconut oil in a large pan or pot over medium heat. Add the shrimp, a pinch of salt, and a grind of black pepper. Cook for just a few minutes, until the shrimp turns pink and opaque. Don’t overcook it! Set the shrimp aside.
2. Add the remaining tablespoon of coconut oil to the same pan. Add the chopped onion, curry leaves, and chopped chilies. Sauté until the onions turn golden brown and fragrant – about 5-7 minutes.
3. Stir in the minced ginger and garlic. Cook for another minute, until fragrant. Then, add the Kashmiri chili powder, coriander powder, and turmeric powder. Cook for about 30 seconds, stirring constantly, to toast the spices.
4. Add the chopped tomatoes to the pan. Cook until they soften and break down – about 5-7 minutes.
5. Pour in the coconut milk and bring the curry to a simmer. Let it simmer for about 5 minutes, allowing the flavors to meld together.
6. Gently add the cooked shrimp back into the curry. Mix well to coat the shrimp in the sauce. Cook for another 2-3 minutes, until everything is heated through.
7. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when cooking the shrimp. Cook it in batches if necessary.
• Taste and adjust the seasoning as you go. Add more salt, pepper, or chili powder to your liking.
• For a richer flavor, you can add a splash of lemon juice at the end.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Shrimp Curry Adaptation (Using Plant-Based Shrimp)

My friend Sarah is vegan, and she loves this recipe with plant-based shrimp! It works beautifully – just substitute the shrimp with your favorite vegan alternative.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the number of Thai bird chilies to control the heat. For a mild curry, use just half a chili. For a hot curry, use two or more!

Festival Adaptations (Onam, Diwali)

This curry is a wonderful addition to a festive spread for Onam or Diwali. It pairs beautifully with appam or rice.

Serving Suggestions

Serve this shrimp curry with:

• Steamed basmati rice
• Warm naan bread
• A side of raita (yogurt dip)
• A sprinkle of fresh cilantro

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of shrimp works best in this curry?

Medium to large shrimp work best. They hold their shape well during cooking.

Can I use frozen shrimp? If so, how should I prepare it?

Absolutely! Thaw the shrimp completely under cold running water, then pat it dry with paper towels before cooking.

What is the best way to balance the spice level in this dish?

Start with a small amount of chili and taste as you go. You can always add more, but you can’t easily take it away! A dollop of yogurt can also help cool things down.

Can this curry be made ahead of time?

You can make the curry sauce ahead of time and store it in the refrigerator for up to 2 days. Add the shrimp just before serving.

What is a good substitute for curry leaves if I can’t find them?

Unfortunately, there isn’t a perfect substitute for curry leaves. You can try using a combination of bay leaves and lemon zest, but it won’t be quite the same.

How can I adjust the thickness of the curry sauce?

If the sauce is too thin, simmer it for a few more minutes to reduce it. If it’s too thick, add a splash of water or coconut milk.

What rice varieties pair best with this shrimp curry?

Basmati rice is a classic choice. Jasmine rice or brown rice also work well.

Enjoy making this shrimp curry! I hope it becomes a new favorite in your kitchen. Let me know in the comments how it turns out for you!