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Homemade One-Pot Coconut Curry Shrimp photo

One-Pot Coconut Curry Shrimp

This One-Pot Coconut Curry Shrimp is a flavor-packed delight! Quick, creamy, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound raw shrimp cleaned and deveined
  • 2 tablespoons pure butter room temperature, divided
  • 1/2 cup onion chopped
  • 1 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon curry powder yellow for mild or red for bold
  • 1 tablespoon flour
  • 13 1/2 ounces coconut milk canned, unsweetened
  • 1 teaspoon coconut palm sugar
  • 1 tablespoon lime juice about half a lime
  • 1/2 cup fresh cilantro chopped

Equipment

  • Large skillet
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

The Method for One-Pot Coconut Curry Shrimp
  1. In your large skillet or Dutch oven, melt 1 tablespoon of the butter over medium heat. Add the chopped onions and sauté until they’re translucent, about 3-4 minutes. Next, stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  2. Sprinkle in the sea salt, black pepper, and curry powder. Stir well to coat the onions in the spices, allowing them to bloom and release their aromatic flavors.
  3. To help thicken the curry, sprinkle in the tablespoon of flour and stir continuously for about a minute, ensuring that it’s well combined with the aromatics.
  4. Slowly pour in the can of coconut milk, whisking it into the mixture to avoid any lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
  5. Add the cleaned and deveined shrimp to the pot. Stir to coat the shrimp in the curry sauce, and let them cook for about 3-5 minutes, or until they turn pink and opaque.
  6. Add the coconut palm sugar and lime juice, stirring to combine. Taste and adjust seasoning if necessary. Remove from heat and stir in the remaining tablespoon of butter for extra richness.
  7. Top your One-Pot Coconut Curry Shrimp with freshly chopped cilantro. Serve it warm over rice, quinoa, or with a side of crusty bread to soak up all the delicious sauce.

Notes

  • Let the curry cool completely before storing in an airtight container.
  • This dish can be refrigerated for up to 3 days.
  • Reheat gently on the stove over low heat to maintain texture.