Coconut Shrimp Curry

I know hearing the word curry can be intimidating, but it shouldn’t be because this spice can make anything taste nice. I just recently started branching out when eating Thai food, usually I would order pho or pad thai, but curry has become my new go-to. Also, to make things even better, there are plenty of curry dishes that are fish or vegetarian, so that works even better for me! I had planned on making this coconut curry vegetarian, but Jack thinks that every meal needs a piece of meat, so I added shrimp to make him feel more positive about the meal. Let us get started on how to make this amazing, delicious meal!


shrimp marinade:

  • 1 lb shrimp, peeled and deveined
  • 2 tbsp fresh squeezed lemon juice
  • 1/2-1 tsp cayenne pepper
  • salt and pepper to taste

curry sauce:

  • 1 small yellow onion
  • 1 tbsp sesame oil
  • 1 14.5 can diced tomatoes, undrained
  • 3 cloves garlic
  • 2 tbsp fresh ginger
  • 2 cups unsweetened coconut milk
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 2 tsp ground coriander
  • fresh parsley/cilantro
  • Start by placing the shrimp in a bowl and add the cayenne, lemon juice, salt and pepper and place plastic wrap over the bowl and place in the refrigerator for 15 minutes.
  • Meanwhile get started with your curry sauce by dicing your onion, you can make your pieces as small or large as you wish. Then add the sesame oil in a large skillet with sides over medium heat and add your onions and cook for about 3 minutes.
  • After your onions cook add in the garlic, curry, turmeric, coriander, ginger, salt and pepper and cook for another 3 minutes. The grovery store didn’t have fresh ginger and I did not want to use dried which I strongly recommend not doing, so I had to settle with grated ginger, but it had excellent flavor. Add the tomatoes and stir for about a minute after which add the coconut milk, stir and bring to a boil. After it comes to a boil decrease the heat and let simmer for about 5 minutes.
  • Finally add the shrimp to the curry sauce with all the juices that were created during the marinade and cook for another 5 minutes. Then serve over rice, I use jasmine because I love it. Then garnish with parsley or cilantro. Make sure you wash the herbs! Eat and enjoy!!!! Yummy!



  • Side note: if you do not use all your herbs which I never do, cut the stems and grab a cup and fill with water then add your freshly cut herbs and place in the refrigerator for later use.

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