This is a creamy shrimp curry with coconut milk and white fish, that's both easy to prepare and packed with flavor. This mild yet enticing dish features a blend of firm fish like tilapia or cod, and the option to add fresh mussels for a touch of elegance. A perfect family meal or a special treat for guests.
Also, try Simple Lamb Curry Recipe, Indian Curry With Chickpeas And Chicken, and Simple Chicken Biryani Recipe, all easy and delicious curry recipes.
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❤️About Shrimp Curry With Coconut Milk
This mild coconut curry shrimp recipe is delightful and flavorful, and perfect all at the same time.
- You can substitute firm fish like salmon, tilapia, or cod
- Or, sweet vegetables like peas, sweet potatoes, and carrots
- Fresh mussels for a twist
- We use rich coconut milk for that creamy base
- Serve with basmati rice for a complete meal
- It is quick and easy to prepare
- The best one-pot meal
🗝️ Key Ingredients
- Shrimp: Leave the shrimp tails on or pop them off, your choice. But, I always take mine off, and here is an easy method. For frozen shrimp, thaw slightly and simply, starting at the tail end, squeeze firmly and gently pull the meat at the top of the shell. They just pop right out. I hate to leave a little in the shell to waste it. I freeze fresh shrimp for a short while if the flesh is not firm enough to pop out of the shell with this method.
- Fish Fillets: Any firm fish that will not become mushy when cooked is perfect. Also, choose fish fillets that do not have bones!
- Coconut Milk: Use rich, thick coconut milk sold in cans. Fresh coconut milk will not result in the same rich sauce.
🍷Wine Pairing For Shrimp Curry With Coconut Milk
White wines or rosés are often the first choice for shrimp or prawn dishes and curry. A little on the sweet side, with a fruity note like Moscato, Riesling, White Zinfandel, and Sauternes. But choose what you like to drink, and all will be enjoyed!
🔄 Shrimp Curry With Coconut Milk Substitutions
- Vegetables: so many vegetables will work well with this curry, especially sweeter ones like peas, sweet potatoes, carrots, squash, peppers, and so many more.
- Firm Fish: like salmon, tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, and tuna.
🤔 What To Serve With Shrimp Curry With Coconut Milk
- Mango Chutney
- Serve these vegetable recipes for delicious accompaniments, Vichy Glazed Carrots, Petit Pois (peas) or Parsnips.
- Salad with a sweet dressing
- Fruit salad
- Sweet potato fries
- Rice dishes like Pilau Rice or Rice Pilaf
❔Shrimp Curry With Coconut Milk FAQ
For Shrimp Curry With Coconut Milk: Shrimp cook very quickly, for sautéed 3-7 minutes depending on the size. In this recipe, cooking in a sauce will take 8-10 minutes.
A firm-flesh fish is best for Shrimp Curry With Coconut Milk, as it will not become mushy but will retain its shape. See my list of substitutions above for the best type of fish to use.
It is not necessary to cook the fish first, for Shrimp Curry With Coconut Milk but you can if you like. The fish will add flavor to the curry as the juices are released into the sauce.
Refrigerator: Keep Shrimp Curry With Coconut Milk safely in the fridge, covered tightly, up to 3 days.
Freezing: In an air-tight container, for maximum quality, up to 3 months.
More Tasty Fish Dishes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Shrimp Curry With Coconut Milk
Equipment
- large heavy-bottomed pan with lid or crockpot
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 tablespoon ginger finely grated
- 2 tablespoon garlic cloves crushed
- 1 teaspoon shrimp paste
- 1 red chilli pepper small, shredded, or ½ teaspoon chilli powder
- ½ red bell pepper sliced thinly
- 2 lemon grass stalks split, & bruised with a rolling pin
- 1 tablespoon curry powder heaping
- 1 tablespoon muscovado sugar heaping, or demararo, brown, coconut sugar
- 1 tablespoon cilantro fresh, chopped
- 400 gr can coconut milk
- 450 gr hake fillets skinless, cut into rectangles
- 220 gr prawns whole frozen raw
- 1 lime juiced
- 3 cups basmati rice cooked
Instructions
- Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli, red bell pepper, and lemon grass, and cook for 2 mins.
- Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tablespoon water, then bring to a simmer.
- Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 8-10 mins more or until the hake is just cooked and flaking, and the prawns are pink through.
- Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
Notes
- It is easy to over cook shrimp and fish, so keep an eye on it and cook on a low heat.
- Vegetables: so many vegetables will work well with this curry, especially sweeter ones like peas, sweet potatoes, carrots, squash, peppers, and so many more.
- Firm fish like salmon, tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, and tuna.
Debbie says
What is the nutrition for this curry please ? Protein?
carbs ?
Judith Coates says
Hi Debbie, thank you for visiting my site! I have added the nutritional values to the recipe you requested. Please let me know how you like it!