THE RECIPE JOURNAL · Main Course
Coconut Shrimp in Spicy Curry
This dish combines crispy shrimp with a rich, spicy curry sauce for a deliciously bold flavor. It’s perfect for anyone craving a tropical twist with a little heat on their plate.
FROM THE KITCHEN • Coconut Shrimp in Spicy Curry
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the salt, black pepper, and red pepper in a large bowl. Add just enough water to make a smooth paste, then toss in the shrimp until they’re nicely coated. Pop the bowl in the fridge to let the shrimp marinate while you prepare the sauce.
02
Step 2
In a microwave-safe bowl, combine the water and coconut, then microwave it for about an hour. Once done, strain the mixture, saving the coconut water and discarding the coconut solids. Set that coconut water aside for later.
03
Step 3
Heat some oil in a skillet over medium heat. Toss in the curry leaves and chile peppers, stirring them around for about a minute until fragrant. Add the chopped onion and cook it slowly until it’s nicely browned, stirring occasionally and adding a splash of water if it starts to stick. This should take around 10 to 15 minutes.
04
Step 4
Next, stir in the ginger and garlic pastes, cooking for another minute while stirring constantly so they don’t burn. Sprinkle in the coriander, sambar powder, and turmeric, and give everything a good stir for another minute to let the spices bloom.
05
Step 5
Pour in the reserved coconut water along with the marinated shrimp. Cook everything together until the shrimp curl up and turn opaque, which should take about 5 minutes. If the sauce thickens too much, add a bit more water to keep it saucy.
06
Step 6
Finally, taste and adjust the seasoning with a little more salt and black pepper if needed, then serve hot and enjoy!
Why you’ll love it
This dish combines the crunchy sweetness of coconut with a bold, spicy curry flavor. It’s a perfect balance of textures and tastes that excite the palate. Plus, it’s quick to prepare, making it great for busy weeknights or special occasions.
How to serve
Serve alongside steamed jasmine rice or fluffy naan bread to soak up the sauce. A fresh cucumber salad or mango chutney also pairs nicely, adding a cool contrast to the heat and richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the shrimp, which can make them rubbery. For best flavor, enjoy the dish fresh.
