18 Spicy Shrimp Curry Recipes with Coconut Milk

Craving something that’s both comforting and exciting for dinner tonight? Dive into our collection of 18 Spicy Shrimp Curry Recipes with Coconut Milk, where each dish promises a perfect blend of heat, sweetness, and creamy texture. Whether you’re in the mood for a quick weeknight meal or a flavorful weekend feast, these recipes are sure to spice up your cooking routine. Let’s get started!

Thai Red Shrimp Curry with Basil

Every now and then, we all crave a dish that’s a riot of flavors, and this Thai Red Shrimp Curry with Basil is here to answer that call with a spicy, aromatic hug. It’s like a vacation in a bowl, minus the flight delays and questionable hotel Wi-Fi.

Ingredients

• 1 tbsp vegetable oil
• 1 lb large shrimp, peeled and deveined
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup fresh basil leaves
• 1 lime, juiced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb large shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add 2 tbsp red curry paste and stir for 30 seconds to release the aromas.
4. Pour in 1 can coconut milk and 1 cup chicken broth, stirring to combine with the curry paste.
5. Add 1 tbsp fish sauce and 1 tbsp brown sugar, stirring until the sugar dissolves.
6. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
7. Add the cooked shrimp and 1 sliced red bell pepper to the skillet, simmering for another 3 minutes until the pepper softens slightly.
8. Stir in 1 cup fresh basil leaves and the juice of 1 lime, cooking for 1 more minute until the basil wilts.
9. Remove from heat and serve immediately over steamed rice for the ultimate comfort food experience.

Heavenly doesn’t even begin to cover it—this curry is a creamy, spicy, slightly sweet symphony with a fresh basil kick. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that’ll have your followers green with envy.

Creamy Coconut Shrimp Curry with Spinach

Buckle up, buttercups, because we’re about to dive into a dish that’s as easy to make as it is to devour—think creamy, dreamy, and packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (13.5 oz) coconut milk
• 2 cups fresh spinach
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 2 tbsp cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 diced onion and sauté for 3 minutes, until translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in 1 tbsp curry powder and 1 tsp turmeric, stirring constantly for 30 seconds to toast the spices.
5. Pour in 1 can of coconut milk, stirring to combine, and bring to a gentle simmer.
6. Add 1 lb shrimp, cooking for 2-3 minutes per side until pink and opaque.
7. Fold in 2 cups fresh spinach and cook for 1 minute, just until wilted.
8. Season with 1/2 tsp salt and 1/4 tsp black pepper, then drizzle with 1 tbsp lime juice.
9. Garnish with 2 tbsp chopped cilantro before serving.

Lusciously creamy with a kick of spice, this curry is a texture lover’s dream—tender shrimp, silky sauce, and just enough spinach for that ‘I’m eating healthy’ feel. Serve it over a bed of fluffy rice or with naan for the ultimate scoop-and-dip experience.

Spicy Goan Shrimp Curry

Brace yourselves, flavor adventurers, because we’re diving fork-first into a dish that’s as vibrant as a Goan sunset and packs a punch that’ll wake up your taste buds like a rooster at dawn. This Spicy Goan Shrimp Curry is not just a meal; it’s a tropical vacation on a plate, minus the sunscreen.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 can (14 oz) coconut milk
• 1 cup water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 1 large finely chopped onion and sauté until golden brown, about 5 minutes.
3. Stir in 3 cloves minced garlic and 1 inch grated ginger, cooking until fragrant, about 1 minute.
4. Mix in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric powder, and 1 tsp red chili powder, toasting the spices for 30 seconds to unlock their flavors.
5. Pour in 1 can coconut milk and 1 cup water, bringing the mixture to a gentle simmer.
6. Add 1 lb peeled and deveined shrimp, cooking until they turn pink and opaque, about 3-4 minutes.
7. Season with salt to taste and garnish with fresh cilantro before serving.

Let this curry be the bold statement your dinner table deserves, with its creamy coconut base hugging the succulent shrimp in a spicy embrace. Serve it over a bed of steamed rice or with crusty bread to sop up every last drop of that glorious sauce.

Malaysian Shrimp Curry with Pineapple

Yum, you’re in for a treat with this Malaysian Shrimp Curry with Pineapple that’s bursting with flavors so vibrant, they’ll practically dance on your taste buds. It’s the perfect dish to spice up your dinner routine and impress your friends with your culinary prowess.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup pineapple chunks
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 cup coconut milk
• 1/2 cup chicken broth
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 finely chopped onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Sprinkle 1 tbsp curry powder over the onions and garlic, stirring constantly for 1 minute to toast the spices and release their flavors.
5. Pour in 1 cup coconut milk and 1/2 cup chicken broth, bringing the mixture to a gentle simmer over medium-low heat.
6. Add 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp salt, stirring to combine and dissolve the sugar completely.
7. Gently fold in 1 lb peeled and deveined shrimp and 1 cup pineapple chunks, ensuring they’re fully submerged in the curry sauce.
8. Simmer uncovered for 5-7 minutes, or until the shrimp are pink and cooked through, stirring occasionally.
9. Remove from heat and let stand for 2 minutes to allow the flavors to meld together beautifully.

Every bite of this curry is a delightful mix of creamy coconut, tangy pineapple, and succulent shrimp, with a hint of spice that’s just right. Serve it over steamed jasmine rice or with a side of crusty bread to soak up every last drop of that delicious sauce.

Easy One-Pot Shrimp Curry

Get ready to dive fork-first into a dish that’s as easy to make as it is to devour—our Easy One-Pot Shrimp Curry is here to save your weeknight dinners from the mundane. With a playful kick of spices and a creamy coconut base, this curry is like a warm hug for your taste buds, minus the awkward patting.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 lb shrimp, peeled and deveined
• 1 cup basmati rice
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle 1 tbsp curry powder over the onions, stirring to coat evenly for 30 seconds.
5. Pour in 1 can coconut milk and 2 cups water, bringing the mixture to a gentle boil.
6. Add 1 cup basmati rice, 1 tsp salt, and 1/2 tsp black pepper, then reduce heat to low, covering the pot.
7. Simmer for 15 minutes, or until the rice is tender and has absorbed most of the liquid.
8. Gently fold in 1 lb shrimp, covering the pot again to cook for 5 minutes until the shrimp are pink and opaque.
9. Sprinkle with 1/4 cup chopped cilantro before serving.

Outrageously creamy with a hint of spice, this shrimp curry pairs perfectly with a side of naan or over a bed of greens for a lighter twist. The shrimp stay juicy, and the rice soaks up all that glorious curry flavor, making every bite a mini vacation to flavor town.

Yellow Shrimp Curry with Potatoes

Zesty and zippy, this Yellow Shrimp Curry with Potatoes is your ticket to a flavor-packed journey that’ll make your taste buds dance the cha-cha. Perfect for when you’re craving something exotic but your fridge is giving you the cold shoulder.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp yellow curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 potatoes, peeled and cubed
• 1 lb shrimp, peeled and deveined
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion, sautéing until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle 2 tbsp yellow curry powder over the onions, stirring to coat and toast for 30 seconds.
5. Pour in 1 can coconut milk and 1 cup chicken broth, bringing to a gentle simmer.
6. Add 2 cubed potatoes, cover, and simmer for 15 minutes until potatoes are tender.
7. Tip: Stir occasionally to prevent sticking and ensure even cooking.
8. Gently add 1 lb shrimp, cooking for 3-4 minutes until they turn pink and opaque.
9. Tip: Overcooking shrimp makes them rubbery, so keep an eye on the clock.
10. Mix in 1 tbsp fish sauce, 1 tbsp brown sugar, and juice of 1 lime, adjusting flavors to balance sweet, salty, and sour.
11. Tip: Taste as you go—your palate is the best guide.
12. Remove from heat and stir in 1/4 cup chopped cilantro.

Hearty and harmonious, this curry boasts creamy potatoes and succulent shrimp in a vibrant yellow sauce that’s begging to be scooped up with fluffy rice or sopped up with naan. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that screams ‘I’ve got my life together.’

Bangladeshi Shrimp Curry with Mustard Oil

Alright, buckle up, foodies! We’re diving fork-first into a dish that’s as bold and vibrant as a fireworks show—Bangladeshi Shrimp Curry with Mustard Oil. This isn’t just dinner; it’s a flavor-packed journey you’ll want to take again and again.

Ingredients

• 1 lb shrimp, peeled and deveined
• 3 tbsp mustard oil
• 1 cup onion, finely chopped
• 2 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 cup tomato, diced
• 1 cup water
• 1 tsp salt
• 1/2 cup cilantro, chopped

Instructions

1. Heat mustard oil in a large pan over medium heat until it starts to smoke slightly, then reduce heat to low. This step unlocks the oil’s full flavor potential.
2. Add chopped onions to the pan and sauté until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in minced garlic and ginger, cooking for another 2 minutes until fragrant.
4. Mix in turmeric powder, chili powder, cumin powder, and coriander powder, stirring constantly for 1 minute to toast the spices.
5. Add diced tomatoes and cook until they soften and release their juices, about 3 minutes.
6. Pour in water and bring the mixture to a simmer. Let it cook for 5 minutes to meld the flavors.
7. Add shrimp to the pan, ensuring they’re submerged in the sauce. Cook for 4 minutes, or until shrimp turn pink and opaque. Tip: Don’t overcook the shrimp to keep them tender.
8. Sprinkle salt over the curry and stir well to combine.
9. Garnish with chopped cilantro before serving. Tip: For an extra kick, serve with a side of steamed basmati rice or warm naan.

Rich in flavors and boasting a creamy texture, this Bangladeshi Shrimp Curry is a testament to the magic of mustard oil. Whether you’re scooping it up with bread or spooning it over rice, every bite is a little celebration on your palate.

Kerala Shrimp Curry with Kokum

Now, let’s dive into a dish that’s as vibrant as a sunset over the Arabian Sea – a Kerala Shrimp Curry with Kokum that’ll transport your taste buds straight to the tropical coasts of India. Packed with bold flavors and a hint of tanginess, this curry is a weeknight hero that’s ready to spice up your dinner routine.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 cup onion, finely chopped
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 2 green chilies, slit
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1 cup coconut milk
• 2 pieces kokum
• 1 tsp salt
• 1/2 cup water
• 1/4 cup cilantro, chopped

Instructions

1. Heat 2 tbsp coconut oil in a pan over medium heat until shimmering.
2. Add 1 cup finely chopped onion and sauté until golden brown, about 5 minutes.
3. Stir in 1 tbsp minced ginger, 1 tbsp minced garlic, and 2 slit green chilies; cook for 2 minutes until fragrant.
4. Sprinkle 1 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp red chili powder over the onions; mix well and cook for 1 minute to toast the spices.
5. Pour in 1 cup coconut milk and 1/2 cup water, stirring to combine. Tip: For a richer curry, you can use full-fat coconut milk.
6. Add 2 pieces of kokum and 1 tsp salt, then bring the mixture to a gentle simmer.
7. Carefully add 1 lb peeled and deveined shrimp to the pan, ensuring they’re submerged in the curry. Cook for 3-4 minutes until the shrimp turn pink and opaque. Tip: Avoid overcooking the shrimp to keep them tender.
8. Garnish with 1/4 cup chopped cilantro before serving. Tip: For an extra burst of flavor, squeeze a bit of lime juice over the curry just before eating.

Lusciously creamy with a perfect balance of heat and tang, this Kerala Shrimp Curry is best enjoyed with steamed rice or fluffy naan. The kokum adds a unique sour note that makes each bite unforgettable – trust us, your spoon will keep going back for more.

Quick Shrimp and Chickpea Curry

Mmm, who knew that throwing together a few pantry staples could lead to such a flavor explosion? This Quick Shrimp and Chickpea Curry is your ticket to a deliciously easy dinner that’s packed with protein and spice, proving that fast food doesn’t have to come from a drive-thru.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 1 lb shrimp, peeled and deveined
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 minced garlic cloves and 1 tbsp curry powder, cooking for 1 minute until fragrant.
4. Tip: Toasting the curry powder with the onions and garlic unlocks its full flavor potential.
5. Add 1 can of drained chickpeas and 1 can of diced tomatoes to the skillet, stirring to combine.
6. Pour in 1 cup coconut milk, bring to a simmer, and let it cook for 10 minutes to meld the flavors.
7. Tip: Simmering the sauce without the shrimp allows the chickpeas to absorb all the delicious spices.
8. Gently stir in 1 lb of shrimp, cooking for 3-4 minutes until they turn pink and opaque.
9. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them as they cook quickly.
10. Season with salt to taste and serve hot.

Velvety coconut milk coats each shrimp and chickpea, creating a dish that’s rich yet light. Serve it over a bed of fluffy rice or with a side of naan to soak up every last drop of that spicy, creamy sauce.

Burmese Shrimp Curry with Turmeric

Dive into the vibrant world of Burmese cuisine with this shrimp curry that’s as colorful as it is flavorful, promising to teleport your taste buds straight to the streets of Yangon with every bite.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 can (14 oz) coconut milk
• 1 cup water
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup cilantro, chopped

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering.
2. Add the chopped onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Sprinkle in the turmeric and paprika, stirring quickly to coat the onions and garlic.
5. Pour in the coconut milk and water, bringing the mixture to a gentle simmer.
6. Add the shrimp, fish sauce, sugar, and salt, stirring to combine. Tip: Don’t overcrowd the shrimp; they should be in a single layer for even cooking.
7. Simmer for 5-7 minutes, or until the shrimp are pink and cooked through. Tip: The shrimp will curl into a ‘C’ shape when done.
8. Garnish with chopped cilantro before serving.

Outrageously creamy with a golden hue, this curry pairs beautifully with steamed rice or can be spooned over noodles for a twist. The shrimp stay plump and juicy, soaking up all the aromatic spices, making each forkful a little celebration.

Lemongrass Shrimp Curry with Lime Leaves

Wow, if your taste buds could throw a party, this Lemongrass Shrimp Curry with Lime Leaves would be the life of it! Imagine succulent shrimp dancing in a creamy, aromatic curry that’s got just the right kick to keep things interesting. Let’s dive into this flavor fiesta, shall we?

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 cup coconut milk
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1/2 cup water

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add 1 lb shrimp to the pan and sauté until they turn pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same pan, add 2 stalks bruised lemongrass and 5 kaffir lime leaves. Sauté for 1 minute until fragrant.
4. Stir in 1 tbsp curry powder and 1 tsp turmeric, cooking for 30 seconds to release their aromas.
5. Pour in 1 cup coconut milk, 1/2 cup water, 1 tbsp fish sauce, and 1 tbsp sugar. Bring to a simmer.
6. Return the shrimp to the pan and simmer for 3 minutes, ensuring the shrimp are fully coated in the curry.
7. Remove from heat and discard the lemongrass and lime leaves before serving.

Zesty and vibrant, this curry is a symphony of flavors with the shrimp perfectly tender and the sauce luxuriously smooth. Serve it over a bed of steamed jasmine rice or with a side of crispy garlic bread for an unexpected twist.

Punjabi-Style Shrimp Curry with Tomatoes

Venture into the vibrant world of Punjabi cuisine with this shrimp curry that’s as bold in flavor as it is in color. Perfect for those who like their meals with a side of excitement and a dash of spice, this dish promises to transport your taste buds straight to the heart of Punjab—no passport required.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 cups tomatoes, diced
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 cup water
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 1 large finely chopped onion and sauté until golden brown, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for another minute until fragrant.
4. Add 2 cups diced tomatoes, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp red chili powder. Cook until the tomatoes break down and the oil separates, about 10 minutes.
5. Pour in 1/2 cup water and bring the mixture to a simmer.
6. Add 1 lb peeled and deveined shrimp to the pan, stirring gently to coat them in the sauce.
7. Cover and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
8. Season with salt to taste and garnish with fresh chopped cilantro before serving.

This Punjabi-style shrimp curry boasts a luscious, tomato-based sauce that’s perfectly spiced and clings lovingly to each shrimp. Serve it over a bed of steamed rice or with warm naan to scoop up every last bit of that delicious sauce.

Shrimp and Mango Curry with Coconut Cream

Kick off your culinary adventure with this Shrimp and Mango Curry that’s as vibrant as your last vacation photos—promising a tropical escape with every bite. It’s the perfect dish to dazzle your taste buds and Instagram followers alike, blending sweet, spicy, and creamy in a symphony of flavors.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup mango, diced
• 1 can (13.5 oz) coconut cream
• 2 tbsp curry powder
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup basmati rice
• 2 cups water
• 1 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the skillet, sautéing until translucent, approximately 3 minutes.
3. Sprinkle curry powder over the onions and garlic, stirring constantly for 1 minute to toast the spices.
4. Pour in coconut cream, stirring to combine with the curry mixture, and bring to a gentle simmer.
5. Add shrimp and diced mango to the skillet, cooking until shrimp are pink and opaque, about 5 minutes.
6. Meanwhile, rinse basmati rice under cold water until the water runs clear to remove excess starch.
7. In a separate pot, bring 2 cups of water to a boil, add rice and salt, then reduce heat to low, cover, and simmer for 15 minutes.
8. Fluff rice with a fork before serving.
9. Season the curry with salt to taste, then serve hot over the prepared basmati rice.

Yield a dish that’s a feast for the senses—creamy coconut meets the sweetness of mango, with plump shrimp adding a delightful texture. Try garnishing with fresh cilantro or a squeeze of lime for an extra zing that elevates this curry from great to unforgettable.

Vietnamese Shrimp Curry with Lemongrass

Vietnamese cuisine has a way of sneaking into your heart (and stomach) with its bold flavors and aromatic herbs, and this Vietnamese Shrimp Curry with Lemongrass is no exception. It’s like a warm, spicy hug in a bowl, perfect for when you’re craving something that’s both comforting and exciting.

Ingredients

• 1 tbsp vegetable oil
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 lb shrimp, peeled and deveined
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 red bell pepper, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 2 stalks lemongrass and 1 thinly sliced onion, sautéing until the onion is translucent, about 3 minutes.
3. Stir in 2 cloves minced garlic and 1 tbsp curry powder, cooking for 1 minute until fragrant.
4. Pour in 1 can coconut milk and 1 cup chicken broth, bringing the mixture to a simmer.
5. Add 1 lb shrimp, 1 tbsp fish sauce, and 1 tsp sugar, stirring gently to combine.
6. Simmer for 5 minutes, or until the shrimp are pink and cooked through.
7. Add 1 sliced red bell pepper, cooking for an additional 2 minutes until just tender.
8. Remove the lemongrass stalks before serving.

How this dish turns the humble shrimp into a star, bathing it in a creamy, fragrant curry that’s both spicy and sweet. Serve it over a bed of steamed jasmine rice or with a side of crusty bread to soak up every last drop of that delicious sauce.

Shrimp and Eggplant Curry with Tamarind

Kick off your culinary adventure with a dish that’s as bold and vibrant as your last online dating profile—Shrimp and Eggplant Curry with Tamarind. This isn’t just dinner; it’s a flavor-packed journey that’ll have your taste buds swiping right.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 medium eggplant, cubed
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp tamarind paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 can (14 oz) coconut milk
• 1 cup water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add 1 finely chopped onion, sauté until translucent, about 3 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Mix in 1 tbsp tamarind paste, 1 tsp turmeric, 1 tsp cumin, and 1 tsp coriander, stirring constantly for 30 seconds to toast the spices.
5. Add 1 cubed eggplant, tossing to coat in the spice mixture, then pour in 1 can coconut milk and 1 cup water. Bring to a simmer.
6. Cover and cook for 15 minutes, stirring occasionally, until the eggplant is tender.
7. Gently fold in 1 lb shrimp, cooking for an additional 5 minutes until they turn pink and opaque.
8. Season with salt to taste, then remove from heat.
9. Garnish with fresh cilantro before serving.

Perfectly balanced between the creamy coconut milk and the tangy tamarind, this curry is a symphony of flavors. Serve it over a bed of fluffy rice or with warm naan to scoop up every last bit of sauce.

Jamaican Shrimp Curry with Allspice

Feeling adventurous? Let’s spice up your dinner routine with a dish that’s as vibrant as a Jamaican sunset and packs a punch of flavor that’ll have your taste buds dancing the limbo!

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp curry powder
• 1 tsp ground allspice
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• Salt to taste

Instructions

1. In a bowl, toss the shrimp with curry powder and allspice until evenly coated. Set aside to marinate for 10 minutes.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
3. Add the marinated shrimp to the skillet, cooking until they start to turn pink, about 2 minutes per side.
4. Pour in coconut milk and chicken broth, bringing the mixture to a simmer. Let it cook for 5 minutes, allowing the flavors to meld.
5. Stir in lime juice and salt, then simmer for another 2 minutes. Tip: For an extra kick, add a pinch of cayenne pepper.
6. Remove from heat and let it sit for 2 minutes before serving. Tip: This allows the shrimp to soak up more of the curry goodness.

Mouthwatering doesn’t even begin to describe this dish. The shrimp are tender, swimming in a creamy, aromatic curry that’s bold yet balanced. Serve it over a bed of fluffy rice or with a side of warm, buttery naan for a meal that’s downright irresistible.

Shrimp and Pumpkin Curry with Coconut

Today’s the day we ditch the dinner monotony with a dish that’s as vibrant as your favorite fall sweater—Shrimp and Pumpkin Curry with Coconut. This creamy, dreamy bowl of goodness is here to spice up your life, one spoonful at a time.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 lb shrimp, peeled and deveined
• 2 cups pumpkin, cubed
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup basmati rice, cooked
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 diced onion, sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Add 1 lb shrimp, cook until pink and opaque, about 2 minutes per side, then remove from skillet and set aside.
5. In the same skillet, add 2 cups cubed pumpkin, 1 can coconut milk, 2 tbsp curry powder, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer over medium-low heat.
6. Cover and cook for 15 minutes, or until pumpkin is tender when pierced with a fork.
7. Return the shrimp to the skillet, stir gently to combine, and heat through for 2 minutes.
8. Serve over 1 cup cooked basmati rice, garnished with 1/4 cup chopped cilantro.

Outrageously creamy with a hint of sweetness from the pumpkin and a kick from the curry, this dish is a texture lover’s dream. Try serving it in hollowed-out pumpkins for an Instagram-worthy autumn feast.

Filipino Shrimp Curry with Bell Peppers

Get ready to dive fork-first into a dish that’s as vibrant as a sunset in Manila! This Filipino Shrimp Curry with Bell Peppers is a saucy, spicy, and slightly sweet adventure that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 1 diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 lb shrimp and cook until pink, about 2 minutes per side, then remove from pan.
5. In the same pan, add 1 sliced red bell pepper and 1 sliced green bell pepper, cooking until slightly softened, about 3 minutes.
6. Sprinkle 2 tbsp curry powder over the vegetables, stirring to coat evenly.
7. Pour in 1 can coconut milk and 1 cup chicken broth, bringing to a gentle simmer.
8. Stir in 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp salt, then return the shrimp to the pan.
9. Simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

How about that? The shrimp are tender, the peppers crisp-tender, and the curry sauce is luxuriously creamy with just the right kick. Serve it over steamed rice or with a side of crusty bread to sop up every last drop of that golden goodness.

Summary

Zesty flavors await in our roundup of 18 Spicy Shrimp Curry Recipes with Coconut Milk! Perfect for home cooks looking to spice up their dinner routine, these dishes promise a delicious adventure. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved what you saw? Share the culinary inspiration with friends by pinning this article on Pinterest. Happy cooking!

Lorraine Koller