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Delicious Coconut Curry Shrimp
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5 from 6 votes

Easy Shrimp Coconut Curry Shrimp and Potatoes | 30 Mins

Creamy, comforting and deliciously lush, this shrimp coconut curry is exquisitely savory, with a hint of sweet and the most delicious fork tender, sauce-infused potatoes we've ever had. You're going to want to make this one on weeknights. On repeat.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main
Cuisine: Bangladeshi, Indian, Pakistani
Keyword: 30 minute meals, coconut curry shrimp, coconut shrimp curry, curry shrimp with coconut milk, one pot recipe, quick and easy, shrimp and potato curry, shrimp coconut curry, shrimp dinner, weeknight meals
Servings: 6 people
Calories: 272kcal
Author: Lima

Ingredients

  • 1 pound shrimp peeled, tail on headless, larger is better
  • 2 tablespoons coconut oil
  • 1 small onion sliced
  • 1 Tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 Tablespoon curry powder
  • ½ teaspoon chili powder to taste
  • 1 Tablespoon tomato paste or ketchup
  • 1 teaspoon Dijon mustard
  • 1 cube chicken bouillon
  • 1 pound Yukon Gold potatoes peeled and cut into ½ inch cubes, about 2 medium potatoes
  • 1 can coconut milk 400 ml
  • salt to taste
  • 1 Tablespoon fresh cilantro leaves roughly chopped for garnish

Instructions

  • Microwave the potatoes. Place the potato cubes in a microwave safe dish, add half a cup of water and steam in the microwave for about 6 minutes to soften. Once the potatoes are done, set aside. You can also boil the potatoes to soften them if you prefer not to use a microwave.
  • Make the spice base. While the potatoes are cooking in the microwave, heat a medium Dutch oven over medium heat. Once hot, add the coconut oil. Add the onions and sauté until transparent - about 2-3 minutes. Add the garlic and ginger paste and sauté for about 1 minute. Add curry powder, chili powder, tomato paste and mustard. Fry for about 2 minutes. Add a half a cup of water if the mixture is too dry.
  • Add the potatoes. Add the steamed potatoes and sauté. Add the coconut milk and boil the potatoes in the spicy mixture until fork tender - about 5 minutes. Stir as needed to prevent the potatoes from sticking to the bottom.
  • Cook the shrimp. Add the shrimp and cook until pink - about 3-4 minutes. Taste and adjust for seasoning. Garnish with fresh cilantro (optional) and serve immediately.

Video

Notes

  • More umami - add a teaspoon of fish sauce or coconut aminos.
  • For thicker curry sauce - add a half cup of blended onions.
  • Add subtle, spicy heat - add a teaspoon of black pepper.
  • Add intense heat - Add cayenne pepper or red chili pepper flakes.

Nutrition

A serving of this coconut curry shrimp recipe has about 272 calories, 7.1 grams of protein, 22 grams of fat, and 15.6 grams of carbohydrates.
This coconut curry shrimp recipe yields approximately six servings.  The nutritional information is intended as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Storage and Reheating

Refrigerator. Stored in an airtight container, cooled leftover shrimp coconut curry with last for about 4 days.
To reheat:
    • Stovetop is best. Place the shrimp curry in a small saucepan and heat on medium-low heat. Add a little bit of water if it looks dry. Stir every 1-2 minutes, for approximately 6-8 minutes or until heated through.
    • Microwaving is not recommended. We do not recommend reheating shrimp curry in the microwave as it will overcook the shrimp and ruin the texture. If you must use a microwave, we recommend removing the shrimp and heating the potato and sauce thoroughly and then pouring the hot potato and sauce over the shrimp. The radiant heat will warm the shrimp without overcooking it.