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Easy Coconut Curry on white plate bowl of coconut curry and bowl with rice

Easy Coconut Shrimp Curry

Easy Coconut Shrimp Curry is a flavor packed dinner you can have on the table in less than 30 minutes!

Course Dinner, Main Course
Cuisine Indian
Keyword coconut, curry, indian cooking, shrimp


  • Cooked rice for eating with curry
  • 1 lb raw shrimp OR chicken OR one package of firm tofu
  • 2 limes, juice of one lime about 1/4 cup lime juice plus one lime sliced for garnish*
  • salt and pepper
  • 2 tablespoon olive oil
  • 2 tablespoon butter (optional but highly recommended)
  • 1/4 teaspoon cayenne pepper or dried Chile peppers more or less to adjust to preference
  • 2 cups white, sweet or yellow onion in chunks
  • 8 oz mushrooms cleaned and sliced
  • 2 cloves garlic minced
  • 1 tablespoon ginger freshly grated or frozen minced
  • 1 14-15 oz can chopped tomatoes and juice or about 2 cups chopped fresh tomatoes
  • 1 cup chopped green onions green parts only (optional)
  • 1 teaspoon curry powder or curry paste (if not using tumeric or coriander, use 1.5-2 tsp curry)
  • 1 teaspoon coriander
  • 1/2 teaspoon tumeric (optional)
  • 1 can 13-14 oz can coconut milk if using lite coconut milk, it will not be as thick
  • 1 tablespoon brown sugar (optional)
  • cilantro 1/4 cup chopped for sauce, also extra chopped for garnish


  1. Cook rice, set aside until ready to serve dinner.

  2. Using a large skillet, turn heat to medium high and add olive oil and butter. When oil is hot, add shrimp. Add salt and pepper and squeeze juice of one lime onto shrimp in pan. Cook just until shrimp turns pink, about 2-3 minutes each side. Remove cooked shrimp from pan and set aside.

  3. Add cayenne or dried chiles to pan and stir until flavor releases, about 1 minute. Remove any dried chiles and discard or use as garnish.

  4. Add chopped onion to pan and cook for about 4-5 minutes until the onions are softened.

  5. Add mushrooms and cook for another 3-4 minutes until mushrooms are softened. Add additional salt and pepper to veggies in pan. Turn heat to medium and add garlic and cook just until fragrant, being careful to not burn garlic.

  6. Add ginger, chopped or canned tomatoes, curry, coriander, turmeric and toss with vegetables in skillet.

  7. Pour in coconut milk. Cook on medium heat until sauce is hot and bubbly. (If making a slurry to thicken sauce, add now. See recipe notes)

  8. Add cooked shrimp to sauce. Add brown sugar if desired. Add 1/4 cup chopped cilantro to sauce, reserving some for top of dish.

  9. Serve over rice, garnish with lime slices and chopped cilantro.

Recipe Notes

-Lemon juice may be substituted for lime juice.

-You may add any type of vegetable you like to this recipe. Chopped red pepper, green peppers, spinach, cooked potato, etc. 

-If you are using  "lite" or "light" coconut milk, you may thicken the sauce by using a little cornstarch. Pour  1/4 cup of the coconut milk into a measuring cup or bowl. Add 1 tablespoon of cornstarch and whisk. This is called a "slurry". Add the remaining milk to the recipe as directed, and after the ingredients in the pan are heated, add the slurry in a slow stream to the pan. 

-Chop and prepare the veggies ahead for easy assembly just before making this dish.