Traditional Coconut Curry with Shrimp
A creamy, fragrant curry bursting with tropical flavors and tender seafood. This Indian recipe, ready in about 45 minutes, pairs coconut milk, shrimp, Thai curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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
- 2 cups coconut milk
- 1 lb (peeled and deveined) shrimp
- 2 tbsp Thai curry paste
- 1 inch (grated) galangal
- 4 leaves (chopped) kaffir lime leaves
- 1 (sliced) chili peppers
- 1/4 cup (fresh, torn) basil
- 1 cup (cooked) rice
- 1 (juiced) lime
- 1 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large pot, heat 2 tbsp coconut milk over medium heat. Add 2 tbsp Thai curry paste, 1 inch grated galangal, and 4 chopped kaffir lime leaves, simmering for 5 minutes until fragrant.
- Step 2: Stir in 1 lb shrimp and cook for 3-4 minutes until pink and opaque, then add 1 sliced chili pepper and 1 tsp salt.
- Step 3: Pour in the remaining 1 cup coconut milk, bringing to a gentle simmer. Cook for 5 minutes until the sauce thickens slightly.
- Step 4: Serve over 1 cup cooked rice, garnished with 1/4 cup torn basil and 1 tbsp lime juice.
