Blazing Hot Shrimp Curry in Coconut Milk Recipe

Name: Blazing Hot Shrimp Curry in Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions; 10 garlic cloves; 25 to 30 dried red chiles; 2 tablespoons neutral oil, like corn or grapeseed; 3 tablespoons curry powder, preferably homemade (pages 592593); 3 cups coconut milk, homemade (page 584) or canned (about two 13-ounce cans); 1 1/2 to 2 pounds shrimp, peeled; Salt and black pepper to taste; 1/4 cup fresh lime juice; Chopped fresh cilantro leaves for garnish

Servings: persons

1
Combine the onions, garlic, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance).
2
Process until ground.
3
Put the oil in a large skillet over medium-high heat.
4
Add the onion mixture and the curry powder and cook, stirring, until it begins to brown, 5 to 10 minutes.
5
Add the coconut milk and remaining chiles, bring to a boil, and add the shrimp.
6
Adjust the heat so the mixture simmers and cook until the shrimp are all pink, 5 to 10 minutes.
7
Taste and add salt and pepper as necessary, then stir in the lime juice.
8
Garnish and serve.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large onions, 10 garlic cloves, 25 to 30 dried red chiles, 2 tablespoons neutral oil, like corn or grapeseed, and more.

Yes, Blazing Hot Shrimp Curry in Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blazing Hot Shrimp Curry in Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions