Coconut Shrimp Curry is made in one pot and takes just 30 minutes. It’s full of flavor and vegetables like red pepper and spinach.
What people says about this recipe?
Miriam; I added fresh coriander and red pepper. And with the sauce i added bouillon cubes. It is sooooooo delicious!!
Keri Craig; The recipe is AWESOME! I’m not a very experienced cook, I’ve never made curry and it still turned out perfectly. I doubled the shrimp because why not!
M G; Yummy! I used halibut instead of shrimp, coconut oil instead of vegetable oil & honey instead of sugar. I added hot peppers, increased the spices, & added 1 tsp of garam masala & served over zoodles instead of rice. Very good.
Sherrie; This dish was just too good! And so easy to make! My boyfriend gave it the thumbs up. ☺️ Honestly, I didn’t measure any of the spices. But it still came out perfect. This will definitely be a go to quick meal in my house.
Lara; Family and I LOVED IT. We went spicy, adding red pepper flake in the tomato boiling phase. Also: Omitted coriander (I was out), increased curry powder and turmeric (by double), and added green onion and canned, drained peas. YUM!
Noreen Murray; I thought this was an awesome dish. Not too complicated and very tasty. I didn’t have any cayenne so I used some hot paprika and it turned out excellent served over a bed of rice.
Lisa Boone; Delicious! I’ll definitely make this again! My husband and I both loved it. Next time, I’m going to double the curry (the author is right, it has mild curry flavor), and add a pinch of red pepper flakes for some heat. Loved it!
E.j. McAndrew; My husband and I loved it. I used almost a Tablespoon of curry. The next time I make it I will add more curry and a little cayenne.