Coconut Curry Shrimp

Indulge in the rich flavors of succulent shrimp simmered in aromatic curry spices, paired with creamy coconut milk, and finished with a hint of zesty lime and spicy mango hot sauce. This mouthwatering shrimp curry is a perfect fusion of coastal and exotic flavors, guaranteed to tantalize your taste buds.


  • 2lb deveined shrimp, shells removed
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Cooked basmati rice, for serving
  • Mango Lassi Hot Sauce to taste


  1. In a large skillet, heat the vegetable oil over medium heat.
  2. Sauté the onion, garlic, and ginger until softened and fragrant.
  3. Add the curry powder, turmeric, cumin, and coriander. Cook for another minute.
  4. Stir in the coconut milk, vegetable broth, tomato paste, fish sauce, and brown sugar.
  5. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to develop.
  6. Add the shrimp to the skillet and cook for an additional 3-4 minutes until heated through.
  7. Stir in the lime juice and season with salt and pepper to taste.
  8. Serve the coconut curry shrimp over a bed of basmati rice or with crusty bread, garnished with fresh cilantro and a splash of Mango Lassi Hot Sauce.