This post may contain affiliate links. Please read our disclosure policy.
This flavorful shrimp curry with easy coconut rice is a weeknight dinner your family will love. Packed with fruity, spicy flavors and loaded with fresh vegetables, this easy and delicious dish will have everyone asking for seconds.
While it has a complex flavor, curry is actually a rather easy recipe to make at home. You simply need to prepare the rice, stir together aromatics, mango chutney, and curry paste, and serve with sautéed vegetables and quick-cooked shrimp. Give this recipe a try and you may just find a new family favorite!
Keep your week sweet and spicy with some spicy peach pork chops, chipotle chorizo tacos, and sweet and spicy wings!
Why you will love this shrimp curry recipe
- An easy, versatile recipe. Try different vegetables, use a mild or hot curry paste, or add coconut milk to the sauce for a creamy curry.
- It’s sweet and spicy. This recipe was developed by a professional chef, so you can trust that the shrimp will be cooked perfectly, the rice will be delicious and fluffy, and the flavors of the dish will be balanced. There is a balance of sweet and spicy that you can adjust to your taste!
- You can make it ahead of time. This dish is ideal for meal prep or batch cooking. You can refrigerate or freeze the prepared dish, making it an ideal choice for work lunches or dinners on nights you’re short on time.
Professional tips for making curry shrimp
- Watch your shrimp. Shrimp can become overcooked easily, so be sure to remain attentive when cooking your shrimp. It won’t take more than 3-4 minutes per side until it is opaque and cooked through.
- Taste for seasoning. The best way to improve your home cooking skills is to taste as you go. As you add the different components of the curry sauce, be sure to taste and see if you need additional salt, spice, or sweetness.
- Rinse your rice. Rinsing rice will remove some of the starch on its exterior, which can cause the rice to become sticky or gummy.
Ingredients
- Unsalted Butter
- Oil: I recommend using an oil with a high smoke point for this recipe, like avocado oil. It will prevent the oil from scorching or smoking.
- Onion
- Bell Peppers: I like to use 1 red bell pepper and 1 green bell pepper for this recipe to make the dish more colorful and flavorful.
- Green Beans: You will want to cut your green beans into 1-inch pieces so that they cook evenly.
- Garlic
- Shrimp: I used 20 jumbo shrimp for this recipe. Be sure to devein the shrimp before cooking. If using a smaller variety of shrimp, use more. You can also use thawed frozen shrimp to make prep even easier.
- Curry Paste: I used Tikka Curry Paste, but others would work well, too. You can try Thai red curry paste and choose between a hot or mild curry, depending on your preferences.
- Mango Chutney: You can use your preferred brand of mango chutney. Any jarred variety you find at your local grocery store will work well for this recipe.
- Coconut Milk: I used 1 can of light coconut milk for this recipe, but you are welcome to use regular, full-fat coconut milk as well.
- Water
- Kosher Salt
- Rice: I used 1 cup of uncooked jasmine rice. If making more rice, be sure to adjust the amount of water used as well. You could also serve this dish with some buttery garlic naan bread!
See the recipe card for full information on ingredients and quantities.
Variations
- Coconut shrimp curry: To make this a Thai coconut shrimp curry recipe, add canned coconut milk to the curry sauce along with Thai red curry paste. I like to finish it off with a squeeze of lime juice or cook the curry with a kafir lime leaf!
- Green curry: You can also use green curry paste in this recipe for a spin on the classic shrimp curry.
- Yellow curry: Yellow curry is another popular option for this shrimp recipe. I recommend you add the coconut milk mentioned above, as a creamy version is delicious.
- Spices and herbs: Experiment with fresh garnishes like cilantro or Thai basil, deep flavors like ginger, coriander, or cumin, or adding in some curry powder. If you want some added heat, I recommend adding cayenne pepper, chili pepper, or red pepper flakes for some added kick!
How to make this curry
Use these instructions to make the perfect shrimp curry every time! Further details and measurements can be found in the recipe card below!
Step 1: Prepare the rice. In a saucepan, combine all of the ingredients for the rice. Bring to a boil on the stove over medium heat. Cover, reduce heat to low, and simmer for 20-25 minutes or until rice is tender and most of the liquid has been absorbed.
For added flavor in your rice, sauté chopped onions and minced garlic before adding in the rice and water!
Step 2: Prepare the curry. Thaw the shrimp in ice water if frozen. While the rice cooks, devein the shrimp, rinse, and pat dry with a paper towel. Set aside.
Step 3: Melt butter in a skillet over medium heat. Sauté the green beans, onions, and peppers until the onions are translucent and the peppers are tender.
Step 4: Add the garlic and sauté until it is just beginning to brown.
Step 5: Add the curry paste to the pan. Stir to coat.
Step 6: Add the mango chutney, stir well to combine, and taste the sauce. You can add more curry or salt to taste.
If the curry is too spicy for you, add in some unsweetened yogurt or coconut milk to taste!
Step 7: Add shrimp to the pan and stir. Simmer until the shrimp is fully cooked, about 3-4 minutes per side.
Step 8: Serve over a bed of coconut rice.
Chef Lindsey’s Recipe Tip
Adjust the heat level to your preference. If you prefer a milder curry, start with a smaller amount of curry paste and gradually add more to taste. If you like it spicy, feel free to add extra curry paste to the dish. There are also mild and hot versions of curry that you can choose from.
Frequently Asked Questions
Leftover shrimp curry can be stored in an airtight container in the refrigerator for 3-4 days. I recommend storing the curry and rice separately. You can also freeze leftovers. Freeze the curry and rice separately. You can reheat the shrimp curry by thawing overnight, then gently reheating on the stovetop, adding liquid like water or coconut milk as needed to reach the right consistency. Frozen rice can be reheated in the microwave with a few teaspoons of water. Microwave at 30-second intervals until heated through.
Yes! Feel free to use any type of curry paste you prefer or have on hand, whether it’s red curry paste, yellow curry paste, or a homemade curry paste.
You can. Thaw the shrimp in cold water before using, and pat them dry with paper towels to remove excess moisture. This helps prevent the curry from becoming thin or watery.
You can substitute jasmine rice with basmati rice, long grain white rice, or brown rice if you prefer. Adjust the cooking time and liquid ratio according to the type of rice you choose. Cauliflower rice or broccoli rice are good low carb alternatives!
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Shrimp Curry
Ingredients
For the Shrimp Curry:
- 1 tablespoon unsalted butter
- 1 onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 cup green beans 1 inch pieces
- 3 cloves garlic chopped
- 20 jumbo shrimp deveined
- 4 tablespoons curry paste I used Tikka Curry Paste, but others would work too
- ½ cup mango chutney
- 1 tablespoon oil
For the Coconut Rice:
- 12 oz light coconut milk or regular if you want a treat!
- 1 ¼ cups water
- 1 pinch salt
- 1 cup jasmine rice uncooked
Instructions
Prepare the Rice:
- In a saucepan, combine all of the ingredients for the rice. Bring to a boil on the stove over medium heat. Cover, reduce heat to low, and simmer for 20-25 minutes or until rice is tender and most of the liquid has been absorbed.
Prepare the Curry:
- Thaw the shrimp in ice water if frozen. While the rice cooks, devein the shrimp, rinse, and pat dry with a paper towel. Set aside.
- Melt butter in a skillet over medium heat. Sauté the green beans, onions, and peppers until the onions are translucent and the peppers are tender.
- Add the garlic and sauté until it is just beginning to brown.
- Add the curry paste to the pan. Stir to coat.
- Add the mango chutney, stir well to combine, and taste the sauce. You can add more curry or salt to taste.
- Add shrimp to the pan and stir. Simmer until the shrimp is fully cooked, about 3-4 minutes per side.
- Serve over a bed of coconut rice.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed summer dinner recipes!
