Tiki-Inspired Coconut Curry with Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, creamy curry infused with tropical flavors, served over jasmine rice with a side of pickled mango for a tangy contrast. This polynesian-inspired quick meals ready in about 45 minutes pairs coconut milk, (200g) shrimp, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 3.9 (14 ratings) Prep: 20 min Cook: 25 min Serves 4 Polynesian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant. Add 1 tbsp curry powder and stir for 1 minute until aromatic.
  2. Step 2: Pour in 1 cup coconut milk, stir to combine, and bring to a simmer. Cook for 5 minutes until slightly thickened.
  3. Step 3: Add 1 lb shrimp and cook for 3-4 minutes until pink and opaque. Stir in 1 tbsp lime juice and adjust seasoning with salt.
  4. Step 4: Serve over 1 cup cooked jasmine rice, topped with 1/2 cup pickled mango.

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Frequently asked questions

How long does Tiki-Inspired Coconut Curry with Shrimp take to make?

Total time is about 45 minutes (20 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 Tiki-Inspired Coconut Curry with Shrimp?

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 coconut milk from drying out.

Can I substitute ingredients in Tiki-Inspired Coconut Curry with Shrimp?

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 Tiki-Inspired Coconut Curry with Shrimp 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 Tiki-Inspired Coconut Curry with Shrimp?

Polynesian quick meals 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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