Shrimp Curry and a Seafood Blog Hop

I’m not sure when coconut curries became one of my meal staples, showing up almost weekly on my dinner table. It’s not difficult, though, to see why I keep coming back to this Thai-inspired dish: it’s easy, fast (ready in under 30 minutes), and infinitely adaptable. I can make a delicious curry with a can of coconut milk and whatever vegetables and/or proteins I have in my fridge. I often make tofu curry packed with vegetables. Sometimes I throw in some chopped pineapple or peanuts. A side of rice makes it a complete meal, and one that’s even better the next day, heated up for lunch. Usually I make no record of my recipe, and instead just throw everything together, knowing that the ingredients will work their magic (a la this post from early in this blog’s life).

Thai shrimp coconut curry ~ KatherineMartinelli.comร‚ย [pinit count="horizontal"]

This shrimp curry was so good, so special, that I had to make sure it was documented. Of course if you’re not into shrimp you can substitute chicken, and if you want to make it vegetarian you can use tofu. Use whatever vegetables are fresh and seasonal, although I happen to think the red pepper-string bean combo is perfect here. Steamed Jasmine or Basmati rice makes the ideal accompaniment (learn how to make perfect rice every time with my guide here).

5.0 from 12 reviews
Shrimp Curry
Prep Time
Cook Time
Total Time
Once you try it, this easy and flavorful shrimp curry recipe will likely enter into regular rotation at your dinner table.
Recipe Type: Entree
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ medium onion, sliced
  • 1 small red pepper, cut into chunks
  • ½ pound string beans, trimmed and halved
  • ½ teaspoon ground cumin
  • ½ teaspoon dried coriander
  • ½ teaspoon dried ground ginger
  • 2 teaspoons curry powder
  • 1 (13.5-ounce) can coconut milk
  • 1 tablespoon yellow curry paste
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon fresh lime juice
  • ½ teaspoon chili oil (optional)
  • Chopped cilantro, for garnish (optional)
  1. Heat the olive oil in a large, deep skillet.
  2. Saute the garlic and onion until softened.
  3. Add the red pepper and string beans and cook for 5 minutes, stirring often.
  4. Add the spices and toast for 1 minute.
  5. Stir in the coconut milk and curry paste and simmer over medium-low heat for 5 minutes.
  6. Add the shrimp and cook for 5 minutes, or until cooked through.
  7. Remove from the heat and stir in the lime juice and chili oil, if using.
  8. Serve with rice and garnish with chopped cilantro if you like.
Gluten free To make kosher, use chicken or tofu instead of shrimp. To make vegan and vegetarian, use tofu or other vegetables instead of shrimp.

50 thoughts on “Shrimp Curry and a Seafood Blog Hop

  1. Eri

    Hello Katherine, I’m on vacations and I saw your bloghop on my email, I love this dish of yours, it’s one of my favourites!
    Have a good one my friend, hugs!

  2. Kim

    We’re new followers and new to the link party. Your Shrimp Curry looks fantastic. I’ve linked up my Lemon Shrimp. Thanks so much for hosting, looking forward to more of your tasty dishes. Have a terrific weekend!

  3. Janice Doty

    Katherine– your recipe looks wonderful–and the idea of using tofu adds weight with my vegetarian daughter! Totally loved the idea of sharing our favorite recipes! Thanks for sharing!! Janice

  4. kitchenriffs

    I don’t make curries weekly, but make them a lot. Mine are more Indian style. Although I like coconut-based curries, for some reason I’ve never gotten into the habit of making them. I should – they’re so easy, as your recipe points out. I agree green beans and red peppers are a fabulous combo, plus such a pretty one! Nice recipe – thanks.

  5. Abby

    ohh Thai food is one of my favorites! I love red curries, and I swear I can smell this right through the screen ๐Ÿ™‚ yum!

  6. Eha

    I really want to attempt this prawn curry as soon as possible to search for the depth in flavour: – Using the basic spices + curry poeder + curry paste must have been a real balancing act! Am looking forwards to tasting the result ๐Ÿ™‚ ! Like the fact you have used coconut milk rather than cream as coolant too!!

  7. Sara

    This looks unbelievable! I can’t wait to try this out and get the taste of some of my favorite ethnic restaurants in my very own kitchen. Congrats on being in the Top 9 today!

  8. Sammie

    oh this is so yummy! It’s like comfort food to me! I love coconut milk cooked with curry and the rice definitely completes it! Wonderful recipe Katherine!

  9. Willow

    That shrimp curry sounds gloreous! I haven’t had curry in a while, and it is long over-due. Those photos have my tummy rumbling. ๐Ÿ™‚

    Thanks for another awesome round-up, as well! Glad to be able to participate. ๐Ÿ˜€

  10. yumgoggle

    I adore curries and since I cannot have have shrimps I am thinking of making this exact dish for my husband (who loves shrimp) and making another seafood version ( fish or imitation crabs) for myself. I love the spicy-curry taste! Delicious!

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