THAI COCONUT SHRIMP CURRY
Thai Coconut Shrimp Curry is a rich, creamy and aromatic dish that brings together the warmth of curry spices with the subtle sweetness of coconut milk. This quick and easy one-pot recipe features tender shrimp simmered in a luscious coconut-based sauce infused with garlic, spinach, curry powder and a hint of salt for depth. The addition of fresh spinach not only enhances the nutritional value but also balances the bold flavours with a mild earthiness. Naturally dairy-free, gluten-free and keto-friendly, this dish is perfect for a wholesome meal that does not compromise on taste. Serve it over steamed jasmine rice, cauliflower rice or noodles for a satisfying experience. Whether you are looking for a simple weeknight dinner or an exotic meal with minimal effort, this Thai-inspired shrimp curry is a go-to option.
RECIPE CATEGORY
Dinner, Main Course, Soup & Stews
SERVING SIZE
1 Serving
CUISINE
Thai, Southeast Asian
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders, Sauté
OCCASION/HOLIDAY
Casual Dinner, Family Meal, Healthy Meal Prep, Date Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Gluten-Free, Dairy Free, Low Carb, High Protein, Keto, Paleo, Whole30
DISH TYPE
Seafood, Coconut-Based Dish, Curry
INGREDIENTS
- 5-6 Medium Shrimp, Peeled
- ½ Cup Coconut Milk
- ½ Teaspoon Curry Powder
- ½ Teaspoon Garlic, Minced
- ¼ Teaspoon Salt
- ½ Cup Spinach
FULL NUTRITIONAL INFORMATION
- Calories: 180 Kcal
- Protein: 18g
- Carbohydrates: 5g
- Sugars: 2g
- Fibre: 1g
- Fat: 10g
- Saturated Fat: 8g
- Omega-3 Fatty Acids:5g
- Cholesterol: 120mg
- Sodium: 220mg
PREPARATION
- Prepare The Ingredients: Wash and pat the shrimp dry. Mince the garlic and measure the spices.
- Heat The Pan: In a medium-sized pan, heat a small amount of oil over a medium flame.
- Sauté The Garlic: Add the minced garlic to the pan and cook for about 30 seconds until fragrant.
- Add The Shrimp: Place the shrimp in the pan and cook for 1-2 minutes on each side until slightly pink.
- Pour In Coconut Milk: Reduce the heat to low and pour in the coconut milk. Stir well to combine.
- Season The Curry: Add the curry powder, salt and stir. Let it simmer for 2-3 minutes until thickened.
- Add The Spinach: Stir in the spinach and allow it to wilt for about a minute.
- Serve And Enjoy: Remove from heat and serve immediately with steamed rice or cauliflower rice.
PREP TIME
5 Minutes
COOKING TIME
10 Minutes
TIPS
- Balanced Flavour: Taste and adjust salt or curry powder based on preference.
- Avoid Overcooking: Shrimp cook quickly and can become rubbery if left in the pan for too long.
- Coconut Milk Tip: Use full-fat coconut milk for a richer and creamier curry.
- Spice Level: Add red pepper flakes or fresh Thai chillies for extra heat.
- Serving Suggestions: Serve with rice, quinoa or naan for a complete meal.
VARIATIONS
- Vegetable Addition: Add bell peppers, carrots or mushrooms for extra texture.
- Lemongrass Infusion: Add a stalk of lemongrass while simmering for an authentic Thai taste.
- Protein Swap: Replace shrimp with chicken, tofu or fish for variation.
- Nutty Flavour: Stir in a teaspoon of peanut butter for added richness.
- Citrus Twist: Squeeze fresh lime juice over the curry before serving for extra brightness.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezing: Freeze for up to 2 months; thaw in the refrigerator before reheating.
- Reheating: Warm gently over low heat in a pan, stirring occasionally. Avoid microwaving to prevent the coconut milk from separating.