Categorized |Fish, Vegetarian

Fiery creamy coconut curry shrimp.

phppedyqtamYou’re probably thinking… “but Chris, you’ve already posted a curry shrimp recipe” . But I assure you that one bite and you’ll experience how different this one is. Spicy, creamy and well balanced with coconut milk. I’m not a huge fan of coconut in my curry dishes as you find in most Asian dishes, as I like to get the real taste of the curry.  It was late one night when I got a bad craving for curry shrimp when half-way through cooking I decided to add the coconut cream as I’ve seen done in similar dishes. The result was a rich creamy sauce that went well with the brown rice I had already prepared.

The only problem was a sleepless night. The dish was just too heavy for the time of the night I was done and got around to eating.

You’ll need…

– 1lb shrimp (peel and deveined)
– 1/8 teaspoon salt (add more to your liking if necessary)
– 1 habanero pepper – including seeds (or you control how hot you want this to be)
– dash black pepper
– 2 tablespoon cilantro minced
– 2 cloves of garlic (sliced thin)
– 1 teaspoon green seasoning mix (optional)
– 1 small can coconut cream (about 1/2 cup)
– 1 med onion (diced)
– 1 tablespoon oil
– 1 1/2 tablespoon curry powder (your choice)


Let’s season the shrimp with everything mentioned above, except the oil and coconut milk. Remember, to control the heat from the pepper you can remove the seeds and not use an entire pepper. I like this very spicy, so in goes an entire pepper. Mix everything together and let marinate for at least 30 minutes.



In a medium saucepan (one with lid) heat the oil, then add the seasoned shrimp.



Cover and let simmer for about 5 minutes. Then it’s time to add the coconut cream.



With the heat on high, cook for another 5 minutes or so (till the shrimp goes pink and curls in) with the pot’s lid off. This way you’ll allow for the curry sauce to thicken up a bit.


Do share your thoughts on this recipe by leaving your comment or questions below.

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53 Responses to “Fiery creamy coconut curry shrimp.”

  1. Phylicia says:

    This sounds pretty delicious!!! I’m going to try this for dinner tonight

  2. michael martel says:

    Hey Chris First let me say I love the idea of using coconut milk in the recipe, it will make the dish very creamy indeed. But the only problem with recipe is the cooking time of the shrimp..10 Min? seems a bit over done to me. Why not cook the recipe without the shrimp and get the sauce to the thickness you want then add the shrimp and cook for about 2 min. Then the shrimp will still be juicy and not so rubbery.

  3. Ms Angelina : ) says:

    Hi! Chris, I am looking forward to making your fiery creamy coconut curry shrimp. I am going to marinate mine over-night. For I love my food to be full of flavor. I will add the curry and shrimp last to the process. Since, I would rather have my shrimp cooked just right and the meal not be too fiery with spiciness. So, my teenage son will enjoy the dish also. Thank you! for the step-by-step recipe. : )

    With love and hugs,
    Angelina : )

    • Ms Angelina : ) says:

      Oh! I’ll cut my veggies a little smaller. Since I rather them be bite sizes. : )

      • Madeline says:

        I like my veggies sliced very small also The coconut milk gives it a Thai taste. Like it but prefer Indian curry. Lovely recipe Chris!

  4. Mike Penco says:

    I observed tomato in your pictures, is it inclided?…your recipe left it out.

  5. Trevor says:

    Hey Chris,
    Now finish cooking some Chicken Risoni , Would like to see you do a Chicken Risoni Caribbean style please .

    Best Regards ,

    Trevor .

  6. Bernce says:

    I am a great lover of shrimp ….. Great dish.

  7. amir says:

    loved this dish. here is an odd question for you. can i use coconut milk powder for cococonut icecream

  8. Rick says:

    Hey Chris, your recipe did not include tomato, yet in the photos I can clearly see some yummy tomato chunks in your food.

    Could you amend the recipe so it matches the photo please?

  9. Astrud Bryan says:

    Hey Chris, have you tried the coconut cream-start with 1″ cube/or less then add as desired. Try changing the brand of milk. I find Goyo is a bit lighter than Grace.

  10. Thanks for the recipe, can you only curry shrimp or can you do any other type of fish?

  11. irene says:

    chris i would like to help sponsor your book but im in Jamaica and i don<t have a credit card so please tell me how to


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