Coconut Shrimp Curry

Name: Coconut Shrimp Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: ½ cup Basmati Rice; 1 unit Bell Pepper; 10 ounce Shrimp; 1 unit Tomato Paste; 1 tablespoon Curry Powder; 1 teaspoon Paprika; 1 teaspoon Chili Flakes; 1 unit Coconut Milk; 1 tablespoon 1.5 Sour Cream; 2 unit Scallions; Salt; Pepper; 2 teaspoon Cooking Oil; 1 teaspoon Sugar; 1 tablespoon Butter

09/02/2025 0 Comments

Servings: 2 Total Time: 25 mins Difficulty: Beginner

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with Bell Pepper over Basmati Rice

A flavorful homemade curry for dinner can be just as easy as a grilled cheese or quick stir-fry, and this recipe is perfect proof. Juicy diced chicken thighs are seared until browned, then coated in tomato paste, chili flakes, and aromatic spices and simmered in creamy, nutty, mildly sweet coconut milk. It’s all finished with tender bell pepper, then spooned over steamy basmati rice for soaking up every last drop of curry.

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Coconut Shrimp Curry

Cooking Method: Boiling, Sauteing, Simmering Cuisine: Indian Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 5 mins Cook Time 20 mins Total Time 25 mins

Servings: 2 Calories: 630

Best Season: Suitable throughout the year

Description

Ingredients

Scale

½ cup Basmati Rice

1 unit Bell Pepper

10 ounce Shrimp (Contains Shellfish)

1 unit Tomato Paste

1 tablespoon Curry Powder

1 teaspoon Paprika

1 teaspoon Chili Flakes

1 unit Coconut Milk (Contains Tree Nuts)

1 tablespoon 1.5 Sour Cream (Contains Milk)

2 unit Scallions

Salt

Pepper

2 teaspoon Cooking Oil

1 teaspoon Sugar

1 tablespoon Butter (Contains Milk)

Instructions

• In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

• Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce.

• Core, deseed, and dice bell pepper into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until almost tender, 5 minutes.

TIP: If needed, add splashes of water to help pepper soften.

• Add scallion whites and cook until veggies are softened, 2 minutes more. Turn off heat; transfer to a plate. Wash out pan.
• Pat chicken* dry with paper towels and season all over with salt and pepper.

• Heat a drizzle of oil in same pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Reduce heat under pan to medium.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken; cook, stirring, until shrimp are opaque and cooked through, 4-6 minutes.
• Add tomato paste, curry powder, and paprika to pan with chicken. Add a pinch of chili flakes if you like things spicy.

• Cook, stirring, until chicken is fully coated and spices are fragrant, 1 minute.
• Stir in coconut milk, 1⁄4 cup water, 1 tsp sugar, 1 TBSP butter, and a big pinch of salt. (For 4 servings, use 1/3 cup water, 2 tsp sugar, and 2 TBSP butter.) Bring to a simmer, then reduce heat to low. Cook until thickened, 2-3 minutes more.

TIP: Taste and add more sugar if you like a sweeter curry.

• Add bell pepper mixture and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.
• Fluff rice with a fork and season with salt and pepper; divide between bowls.

• Top rice with coconut chicken curry and sprinkle with a pinch of chili flakes if desired. Garnish with scallion greens and serve.

Shrimp are fully cooked when internal temperature reaches 145º