Coconut Curried Shrimp Recipe

Name: Coconut Curried Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups chicken stock or canned low-sodium broth; 1 tablespoon Thai red curry paste; 1 can (14 ounces) unsweetened coconut milk; 2 tablespoons Asian fish sauce; 2 tablespoons peanut oil; 4 pounds medium shrimp, shelled and deveined (see Note); Salt; 1 cup shaved fresh coconut; 1 cup (4 ounces) roasted unsalted peanuts; 1 cup cilantro leaves; Saffron Rice

Servings: persons

1 3/4 cups chicken stock or canned low-sodium broth
1 tablespoon Thai red curry paste
1 can (14 ounces) unsweetened coconut milk
2 tablespoons Asian fish sauce
2 tablespoons peanut oil
4 pounds medium shrimp, shelled and deveined (see Note)
Salt
1 cup shaved fresh coconut
1 cup (4 ounces) roasted unsalted peanuts
1 cup cilantro leaves
Saffron Rice

1
In a large saucepan, bring the stock to a boil with the curry paste.
2
Simmer over moderate heat until reduced by half, about 7 minutes.
3
Stir in the coconut milk and fish sauce and cook until reduced by half again, about 10 minutes.
4
Heat a wok or a large heavy skillet.
5
Add 1/2 tablespoon of the oil and swirl over high heat until smoking.
6
Season the shrimp with salt and add one-fourth of them to the wok.
7
Stir-fry until opaque, 2 to 3 minutes.
8
Transfer the shrimp to a platter.
9
Repeat with the remaining oil and shrimp; be sure to heat the oil in the wok between batches.
10
Return the shrimp to the wok.
11
Add the curry sauce and bring just to a simmer.
12
Put the fresh coconut, peanuts and cilantro in separate bowls.
13
Spoon the curried shrimp onto warmed plates and serve with the accompaniments and Saffron Rice.

945

kcal

Calories

Fat

Carbs

157

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 11 ingredients. The key ingredients include: 1 3/4 cups chicken stock or canned low-sodium broth, 1 tablespoon Thai red curry paste, 1 can (14 ounces) unsweetened coconut milk, 2 tablespoons Asian fish sauce, and more.

Yes, Coconut Curried Shrimp 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!

Coconut Curried Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions