Shrimp In Coconut Curry

Photo: Sang An

Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.


  • 2 tablespoons oil

  • 1 small onion, finely diced (about ¾ cup)

  • 1 tablespoon minced garlic (2 small cloves)

  • 2 tablespoons minced ginger (1-inch piece)

  • 1 can (13 ½ ounces) coconut milk

  • 20 large shrimp (about 1 pound), peeled and deveined, tails intact

  • ½ small green chile pepper, such as serrano or jalepeno, thinly sliced into rings, seeds removed

  • Coarse salt and freshly ground pepper, to taste

  • 12 fresh cilantro leaves


  1. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until translucent.

  2. Add coconut milk, and simmer until reduced by half, 3 to 4 minutes. Add shrimp and chile pepper, and simmer, stirring occasionally, until shrimp is fully cooked, about 4 minutes. Season with salt and pepper to taste. Garnish with cilantro leaves.

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