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Coconut shrimp curry is simple and quick to make. The main shrimp curry ingredients are fresh shrimp, coconut milk, and spices. You need 1 pound of large shrimp, peeled and deveined. A can of coconut milk adds creaminess and flavor.

Coconut Shrimp Curry

Elevate your dinner with a tropical delight—coconut shrimp curry! This flavorful and easy dish combines fresh shrimp, creamy coconut milk, and vibrant spices that will impress everyone at your table. With simple step-by-step instructions and tips for customization, making this rich and satisfying curry has never been easier. Ready to spice up your meal?
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 can (13.5 oz) coconut milk

1 tablespoon coconut oil

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

1 tablespoon red curry paste

1 bell pepper, sliced (any color)

1 cup spinach leaves, washed

1 tablespoon fish sauce

1 tablespoon brown sugar

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro for garnish

Cooked jasmine rice for serving

Instructions
 

In a large skillet, heat coconut oil over medium heat. Once hot, add the chopped onion and sauté until translucent (about 5 minutes).

    Add the minced garlic and grated ginger, stirring for another 1-2 minutes until fragrant.

      Stir in the red curry paste and cook for 1 minute, letting the spices bloom.

        Pour in the coconut milk, mixing well to incorporate the curry paste thoroughly.

          Add the sliced bell pepper and shrimp into the skillet. Cook for about 5-7 minutes, or until shrimp are pink and opaque.

            Add spinach leaves, fish sauce, brown sugar, lime juice, salt and pepper. Stir and let simmer for an additional 2-3 minutes until spinach is wilted.

              Taste the curry and adjust seasoning or add more lime juice if desired.

                Remove from heat and let it rest for a couple of minutes before serving.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the curry over a bed of jasmine rice. Garnish with fresh cilantro and lime wedges on the side for an extra pop of color and flavor.