Shrimp & Coconut Curry

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Creamy shrimp and coconut curry made with aromatic spices, ginger, garlic, and lime. This flavorful main course is quick to prepare and perfect for Valentine’s Day, date nights, or cozy dinners.

Shrimp & Coconut Curry

1 ¼ lbs raw shrimp, peeled and deveined

Salt, to taste

1 tbsp vegetable oil or coconut oil

1 onion, finely sliced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp red curry paste

14 oz coconut milk (full-fat preferred)

½ cup chicken or vegetable stock

1 tsp fish sauce

1 tsp brown sugar

Juice of ½ lime

Optional Add-Ins

1 red bell pepper, sliced

Snap peas or green beans

Fresh chili, sliced

Garnish

Fresh cilantro

Lime wedges

Toasted coconut flakes (optional)

Season the Shrimp

1

Lightly season shrimp with salt and set aside.

Build the Curry Base

2

Heat oil in a wide pan or wok over medium heat.

Add onion and sauté for 4–5 minutes until soft.

Add garlic and ginger and cook for 30 seconds until fragrant.

Stir in red curry paste and cook for 1–2 minutes to release aromas.

Simmer the Sauce

3

Pour in coconut milk and stock, stirring to combine.

Add fish sauce and brown sugar.

Simmer gently for 8–10 minutes, allowing flavors to meld.

Cook the Shrimp

4

Add shrimp (and vegetables if using) to the curry.

Simmer for 3–4 minutes, until shrimp are pink and just cooked through.

Stir in lime juice and adjust seasoning.

Serve

5

Serve hot, garnished with fresh cilantro and lime wedges.

Pairing Suggestions

6

Wine

Riesling (off-dry)
Gewürztraminer
Sauvignon Blanc

Cocktails

Coconut Mojito
Ginger Margarita

Sides

Jasmine rice
Coconut rice
Naan or roti
Cucumber salad

Tips & Notes

7

Do not overcook shrimp — they cook very quickly
Full-fat coconut milk gives the best texture
Adjust curry paste to control heat
Lime juice added at the end keeps flavors bright
Perfect Valentine’s dish: aromatic, comforting, and easy to share

Nutrition Facts

4 servings

Serving size