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The main dish, From around the world

Coconut shrimp curry with fragrant rice

This coconut shrimp curry for 6 people takes 30 minutes of active work, 50 minutes total. The onion, garlic, ginger and tomato sauce is made in the morning and waits, leaving only the shrimp to sear for 3 minutes in front of your guests. Easy, at €6.80 per person, success depends on a well reduced sauce and barely cooked shrimp.

A mild, creamy coconut curry with beautiful shrimp, an easy escape that still feels comforting.

Coconut shrimp curry with fragrant rice
For
6 people
Work
30 min
Total time
50 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€6.80
Calories per person
580 kcalcalculated by Kiloach, your weight coach

This curry gets its character from a coconut tomato sauce that coats the spoon, flavored with fresh ginger and curry powder toasted in oil before the liquids go in. The shrimp, seared for barely three minutes, stay firm and juicy, never rubbery. Lime juice added at the end wakes up the whole sauce.

It's the perfect dish for a dinner with friends that feels a bit exotic without being complicated, or to change things up at a family meal. The sauce waits quietly in the fridge, leaving you only the rice to cook and the shrimp to sear at the last minute. A dish kids tend to like too, thanks to its mild sweetness.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 30 min
  3. Before the guests arrive 2 steps, 23 min
  4. When it's time to serve 2 steps, 4 min

In the morning, make the coconut sauce and let it cool in the fridge. Just before your guests arrive, cook the rice, thaw and dry the shrimp. At serving time, reheat the sauce, cook the shrimp for 3 minutes, then finish with lime juice and cilantro at the very last moment.

The ingredients

6 people

Frozen foods

  • Raw peeled shrimp 900 g

Pantry

  • Coconut milk 40 cl
  • Curry powderoften in the pantry 2 tbsp
  • Crushed tomatoesoften in the pantry 200 g
  • Basmati riceoften in the pantry 400 g
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 30 g
  • Limes 2
  • Cilantro 0.5 bunch

Allergens Shellfish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Finely slice the onions, garlic and ginger. 10 min

    Grate the ginger on a microplane, it leaves fewer fibers.

  2. Sauté the onions in the oil, add the garlic, ginger and curry powder, then the tomatoes and coconut milk and let it simmer. 20 min

    Let the sauce reduce by a third, it should coat the back of a spoon.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cook the basmati rice, then keep it covered and warm. 18 min

    Rinse it in cold water before cooking until the water runs clear.

  2. Thaw the shrimp if needed, pat them dry and chop the cilantro. 5 min

    Well dried shrimp won't release water into the sauce.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the sauce, add the shrimp and cook for 3 minutes until they turn pink. 4 min

    Don't cook them longer, they turn rubbery.

  2. Add the lime juice, the cilantro and serve over the rice.

    Lime juice at the end brightens the whole sauce.

Our tips to get it right

  • Pick large raw peeled shrimp, they handle the short cooking time better without drying out.
  • Taste the sauce before adding the shrimp and adjust the curry powder or salt then, that's your window to fix the flavors without risking overcooked shrimp.
  • If the sauce reduces too much while reheating, loosen it with a splash of water or coconut milk rather than pushing the shrimp to cook longer.

The variations

  • Swap the shrimp for cod or scallops, adjusting the cooking time to the texture of the fish you choose.
  • For a vegetarian version, use chickpeas and sweet potato cubes instead of shrimp, cooked directly in the sauce.
  • For kids or a milder version, cut the curry powder by half and serve the cilantro on the side.

What to serve it with

  • Basmati rice, already included in the recipe
  • Warm naan for dipping
  • Iced mint tea

Storage

The sauce without the shrimp keeps for 2 days in the fridge in a sealed container. It freezes well for 2 months, but cook the shrimp fresh or from thawed right before serving, never reheat them a second time.

Questions about this recipe

Can I use frozen shrimp straight away?

Yes, but thaw them completely and pat them dry before adding them to the sauce. Wet shrimp release water and dilute the sauce.

Does the brand of curry powder change the result?

Yes, blends vary a lot in strength and heat from one brand to another. Always taste the sauce before serving and adjust the amount if needed.

How do you plate this curry nicely for guests?

Serve the sauce and shrimp in a wide shallow bowl, with the rice on the side in its own bowl, topped with freshly chopped cilantro at the last moment. A few extra lime wedges add a nice touch.

Can I double the recipe for more guests?

Yes, this recipe doubles easily, just keep the same proportions of curry and coconut milk so the sauce stays balanced. You'll just need a bit more time to sear all the shrimp.

Can a coconut shrimp curry with fragrant rice be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a coconut shrimp curry with fragrant rice?

Allow 50 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a coconut shrimp curry with fragrant rice?

About 580 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a coconut shrimp curry with fragrant rice cost?

About €6.80 per person, that's €40.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Remember to ask your guests about their allergies before putting your menu together.

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