One-Pot Wonders

Coconut Shrimp Curry

September 19, 2012
2 Ratings
Photo by Miguel Solorzano Photography
  • Serves 4
Author Notes

I’m pretty sure is the third curry recipe I’m posting, but the stuff is just so damn good. This one is a sort of a hybrid of coconut shrimp and Thai curry, hence the name Coconut Shrimp Curry.

Curry is so full of flavor, it’s quickly become one of my favorite dishes. And it’s not that hard to make — especially with the assistance of a food processor. —Clark Castle

What You'll Need
  • 14 ounces Coconut Milk
  • 1 Lemongrass Stalk
  • 1 teaspoon Dried Chili Flakes
  • 1/4 cup Red Onion (Diced)
  • 4 Garlic Cloves
  • 1 piece Ginger
  • 3 tablespoons Fish Sauce
  • 1 Lime (Juiced)
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Ground Coriander
  • 1 tablespoon Ketchup
  • 2 tablespoons Light Brown Sugar
  • 1 pound Peeled and Deveined Shrimp
  • 2 cups Fresh Pineapple Chunks
  • 1/2 cup Red Bell Pepper (Diced)
  • 1/2 cup Green Bell Pepper (Diced)
  • 1/2 cup Sugar Snap Peas
  • 1/3 cup Dry Toasted Coconut
  1. Place all curry sauce ingredients in a food processor and process well. Alternatively, whisk the ingredients together and stir well to combine.
  2. To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut on top of each dish and serve (over rice if desired).
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  • Janet Dwyer
    Janet Dwyer
  • dcrose109

2 Reviews

Janet D. August 9, 2016
Something is missing in this recipe, what about cooking the shrimp?
dcrose109 January 27, 2020
Boil shrimp with OldBay with chunks of onion; add a about 2 TBSPNs of e.v.o.o., a little salt. Have water boiling before putting shrimp in the water; slowly drop them in, in small batches; let boil usually about 3-5 mins. As soon as shrimp begin to turn pink, spoon them into collander in your sink to drain can rinse them with cold water to stop cooking process. Shrimp cook very fast and become tough if left in hot water too long. I would serve the shrimp atop brown rice/egg noodles/angel hair pasta/what have you..... spoon curry sauce on top of shrimp.