Shrimp and Tomato Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Burmese curry featuring plump shrimp simmered in a creamy tomato-coconut sauce. This asian-inspired one pot ready in about 40 minutes pairs shrimp, coconut milk, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Dice onion and mince garlic and ginger. Heat 1 tbsp oil in a pot over medium heat and sauté onion for 3 minutes until soft.
  2. Step 2: Add minced garlic and ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in chopped tomato and cook for 5 minutes until sauce thickens.
  4. Step 4: Pour in coconut milk and add cinnamon stick, then bring to a gentle simmer.
  5. Step 5: Add shrimp and fish sauce, cooking for 4-5 minutes until shrimp turn pink and opaque.
  6. Step 6: Serve curry over cooked rice.

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Frequently asked questions

How long does Shrimp and Tomato Curry with Coconut Milk take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shrimp and Tomato Curry with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.

Can I substitute ingredients in Shrimp and Tomato Curry with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shrimp and Tomato Curry with Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shrimp and Tomato Curry with Coconut Milk?

Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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