Spicy Coconut Shrimp Curry with Rice

Juicy shrimp simmered in a bold coconut curry sauce with herbs and chilies, served over fluffy rice.

Why You’ll Love This Recipe

This curry delivers exotic, bold flavor with minimal effort. The creamy coconut sauce, fragrant spices, and tender shrimp pair perfectly with rice, creating a satisfying meal that feels both restaurant‑quality and homey.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Shrimp (peeled and deveined)
• Coconut milk
• Curry paste or powder, chilies
• Onion, garlic, ginger
• Lime juice
• Fresh cilantro or herbs
• Rice (jasmine or basmati)
• Salt, pepper
• Oil for sautéing

Directions

1. Cook rice according to package instructions and keep warm.
2. In a skillet or pot, sauté onion, garlic, and ginger in oil until fragrant.
3. Add curry paste or powder and cook briefly.
4. Stir in coconut milk, bring to simmer.
5. Add shrimp and cook until pink and cooked through.
6. Season with lime juice, salt, and pepper.
7. Garnish with cilantro and serve over rice.

Servings and timing

Serves about 4. Prep time: 10 minutes. Cook time: 15 minutes. Total time: ~25 minutes.

Variations

• Add vegetables like bell pepper, zucchini, or spinach.
• Use fish or chicken in place of shrimp.
• Adjust heat with extra chilies or use mild curry paste.
• Serve with naan or roti instead of rice.

Storage/reheating

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove; add water or coconut milk if the sauce has thickened.

FAQs

Can I use frozen shrimp?

Yes—thaw completely and drain excess moisture before cooking.

How spicy is this curry?

Depends on the curry paste. Adjust by starting with less paste and tasting as you go.

Is this gluten‑free?

Yes, ensure your curry paste doesn’t contain wheat additives.

Can I make it vegetarian?

Yes—substitute shrimp with tofu or chickpeas.

Can I make this ahead?

You can prep ingredients ahead, but cook shrimp just before serving for best texture.

How do I prevent coconut milk from splitting?

Simmer gently—not boiling—after adding coconut milk.

What can I substitute for lime juice?

Lemon juice works in a pinch, though flavor differs slightly.

Can I freeze this?

Freezing coconut‑based sauces can change texture; best when eaten fresh.

What herbs work well?

Cilantro or Thai basil bring freshness that complements the curry.

What side dishes pair well?

Serve with steamed jasmine rice, cucumber salad, or flatbread.

Conclusion

Spicy Coconut Shrimp Curry is fragrant, creamy, and quick to prepare—a vibrant meal that brings bold flavor and comforting warmth to your table.

Spicy Coconut Shrimp Curry with Rice

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A bold and flavorful shrimp curry simmered in a spicy coconut milk sauce, served over fluffy rice. This vibrant dish combines heat, creaminess, and aromatic spices for a comforting tropical meal.

• Author: Emma Harper
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp red curry paste or curry powder (to taste)
• 1/2 tsp crushed red pepper flakes (optional, for extra heat)
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce or soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 2 cups cooked jasmine or basmati rice
• Fresh cilantro or basil, for garnish
• Lime wedges, for serving

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Instructions

1. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 4–5 minutes.
2. Stir in garlic, ginger, curry paste, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
3. Pour in coconut milk, fish sauce, lime juice, and brown sugar. Stir well and bring to a gentle simmer.
4. Add bell pepper and simmer for 3–4 minutes until slightly tender.
5. Add shrimp and cook for 3–5 minutes until pink and opaque.
6. Taste and adjust seasoning as needed.
7. Serve hot over cooked rice, garnished with fresh cilantro or basil and lime wedges on the side.

Notes

• Adjust spice level by reducing or increasing curry paste and red pepper flakes.
• Use full-fat coconut milk for a creamier texture.
• Swap shrimp for chicken or tofu if preferred.
• Leftovers can be stored in the fridge for up to 2 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 510
• Sugar: 6g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 20g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 165mg