Shrimp and Tomato Curry with Coconut Milk
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.
Ingredients
- 8 oz shrimp
- 1 can coconut milk
- 2 cups tomato
- 1/2 cup onion
- 3 cloves garlic
- 1 tbsp ginger
- 1 tbsp fish sauce
- 1 cinnamon stick
- 2 cups rice
Instructions
- 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.
- Step 2: Add minced garlic and ginger, cooking for 1 minute until fragrant.
- Step 3: Stir in chopped tomato and cook for 5 minutes until sauce thickens.
- Step 4: Pour in coconut milk and add cinnamon stick, then bring to a gentle simmer.
- Step 5: Add shrimp and fish sauce, cooking for 4-5 minutes until shrimp turn pink and opaque.
- Step 6: Serve curry over cooked rice.
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.
What others are saying
- ★★★★★
Perfect for a weeknight dinner. The shrimp cooked up perfectly and the tomato added a nice tang.
- ★★★★★
This was amazing! The coconut milk gave the curry such a rich, creamy texture. My family loved it.
- ★★★★☆
Great recipe, but the curry was a bit bland for my taste. I added extra chili flakes next time.
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