Tropical Coconut Shrimp Curry

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

A fragrant and creamy curry made with shrimp, coconut milk, and a blend of aromatic spices, served over steamed jasmine rice. This thai-inspired seafood ready in about 45 minutes pairs shrimp, coconut milk, 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.

★ 4.0 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, heat 1 tbsp oil over medium heat. Add chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened.
  2. Step 2: Stir in curry powder and turmeric. Cook for 1 minute until the spices are aromatic.
  3. Step 3: Add vegetable broth and bring to a simmer. Stir in coconut milk and let the mixture come to a gentle boil.
  4. Step 4: Add shrimp to the pot and cook for 4-5 minutes until they turn pink and opaque.
  5. Step 5: While the curry cooks, rinse jasmine rice in cold water and drain. In a separate pot, bring 2 cups water to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and fluffy.
  6. Step 6: Once shrimp are cooked, stir in 1/4 cup chopped cilantro. Season with salt and pepper to taste.
  7. Step 7: Serve curry over steamed jasmine rice, garnished with additional cilantro and a squeeze of lime juice.

Frequently asked questions

How long does Tropical Coconut Shrimp Curry 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 Tropical Coconut Shrimp Curry?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Tropical 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 Tropical 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.

What goes well with Tropical Coconut Shrimp Curry?

Thai seafood 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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