An Easy Shrimp Curry Recipe
This shrimp curry is simply amazing! It is packed with flavor and made with real, simple ingredients. If you are in the middle of a Whole30 you HAVE to make this! Especially if you are on week 3 or 4 and you need something to liven up your tastebuds. This shrimp curry is it! It takes a little time to make it but trust me, it’s worth it! And the leftovers might be even better.
Love curry – try our Coconut Curry Salmon + Buttery Rice!
What You Will Need
- olive oil & garlic – sauté these together in the wok to get the flavor party started.
- full-fat coconut milk – you will want to make sure the coconut milk is fully combined before adding – we love this one!
- green curry paste – we always use this one!
- chicken broth – I recommend using a high-quality chicken broth or you can even use homemade chicken broth!
- ground curry powder & ground cumin – a great combo that brings so much great flavor.
- carrots, potato, mushrooms, & bamboo shoots – our favorite vegetables to use in this recipe.
- fresh basil – more wonderful flavor to the wok!
- raw shrimp – you can use fresh or frozen, but if they are frozen make sure you thaw them first.
- yellow onion – another addition to the great flavors.
- kosher salt & pepper – everything needs a little salt & pepper seasoning.
- lime juice – a little acidity to help the flavor amplify even more.
- garlic chili sauce (optional) – this is a option depending on how spicy you like things.
What Goes Well With Curry
We love serving this on instant pot jasmine rice, but if you are wanting to keep it paleo/Whole30 you can serve it over homemade cauliflower rice or simply enjoy it by itself. Either way it will be amazing!
Storing Leftovers
Any leftovers can simply be stored in an airtight container in the fridge for up to 3 days! In our opinion, it is actually better the next day!
How To Make Shrimp Curry
Prep and chop your ingredients.
Prep shrimp by thawing (if they were frozen), remove the shell, and tail, if you want.
Sauté the garlic in a large wok.
Add coconut milk, chicken broth, curry paste, curry powder, and cumin.
Stir to fully combine and then add the potato, carrots, and bamboo shoots. Simmer for 2 minutes.
Add basil, shrimp, onion, & mushrooms and simmer for an additional 5-7 minutes.
Mix to fully combine and taste to make any adjustments.
Enjoy!
Other Curry Recipes You Might Like
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Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced (divided)
- 2 cans full fat coconut milk , 13.5oz each
- 8 ounces Thai Kitchen green curry paste
- ½ cup chicken broth
- 1 tablespoon ground curry powder
- 2 teaspoons ground cumin
- 3 carrots, peeled and cut into 2 inch pieces (slice thick pieces in half)
- 1 russet potato, cubed
- 8 ounces canned bamboo shoots, drained
- 1 ½ – 2 pounds large raw shrimp, shell-on
- 1 cup white mushrooms, sliced
- 1 yellow onion, quartered
- ½ cup fresh basil, roughly chopped
- 1 teaspoon lime juice
- 1 teaspoon garlic chili sauce, optional
- kosher salt and ground black pepper
Instructions
- Make the Curry Base: Bring a wok to medium heat and add 2 tablespoons olive oil and minced garlic. Stir constantly until garlic becomes fragrant. Add 2 cans full fat coconut milk , 8 ounces Thai Kitchen green curry paste, ½ cup chicken broth, 1 tablespoon ground curry powder and 2 teaspoons ground cumin. Stir until well combined.
- Add Veggies: Add carrots, potato, and 8 ounces canned bamboo shoots. Let simmer for 2 minutes.
- Finish: Add 1 ½ – 2 pounds large raw shrimp, 1 cup white mushrooms, onion, ½ cup fresh basil1 teaspoon lime juice, and 1 teaspoon garlic chili sauce (if using). Stir and then cover and let simmer for 5-7 minutes.
- Adjust: Taste and adjust any seasoning (curry powder, salt or pepper) to taste.
- Serve: Enjoy immediately!
Notes
- Stove Top: you could also make this in a large Dutch Oven on the stove top.
- Serving: serve over Instant Pot jasmine rice or over homemade cauliflower rice.
- Whole30/Paleo: serve over our cauliflower rice recipe, if doing paleo/Whole30 – or eat plain.
- Storage: store in an airtight container in the refrigerator for up to 3 days.
Nutrition
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