Spiced Coconut Shrimp Curry
Tender shrimp simmered in a rich coconut milk sauce with aromatic spices and served over fragrant jasmine rice. This thai-inspired quick meals (vegetarian-friendly) ready in about 40 minutes pairs (16 oz) shrimp, coconut milk, finely chopped onion 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
- 1 lb (16 oz) shrimp
- 2 cups coconut milk
- 1 cup, finely chopped onion
- 4 cloves, minced garlic
- 2 tbsp grated ginger
- 1 cup, sliced red bell pepper
- 1 cup, sliced yellow bell pepper
- 2 tbsp curry powder
- 1.5 cups, uncooked rice
- 2 tbsp vegetable oil
- 1 tsp salt
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 1 cup chopped onion and sauté for 3-4 minutes until translucent. Add 4 minced garlic cloves and 2 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 2: Stir in 2 tbsp curry powder, 1 tsp salt, and 1 cup each sliced red and yellow bell peppers. Cook for 2 minutes until the peppers begin to soften.
- Step 3: Add 1 lb shrimp, 2 cups coconut milk, and 1/2 cup water. Bring to a simmer, then reduce heat to low. Cover and cook for 10-12 minutes until the shrimp turn pink and opaque.
- Step 4: Meanwhile, cook 1.5 cups uncooked rice in a separate pot according to package instructions. Fluff with a fork before serving.
- Step 5: Ladle the curry over the rice, garnish with fresh cilantro if desired, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Coconut Shrimp Curry take to make?
Total time is about 40 minutes (15 min prep + 25 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 Spiced Coconut Shrimp Curry?
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 (16 oz) shrimp from drying out.
Can I substitute ingredients in Spiced Coconut Shrimp Curry?
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 Spiced Coconut Shrimp Curry 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.
Is Spiced Coconut Shrimp Curry vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
