published Jun 15, 2022, updated Oct 30, 2024 When all is said and done, this quick and easy coconut shrimp curry is ready for your table in just 40 minutes. There’s so much flavor, sauce, and texture to the dish, so I recommend serving it simply with steamed white rice. It’s made with yellow curry paste, which isn’t as hot as red curry paste but still spicier than green. And it’s remarkably mild for a Thai recipe, all things considered — the banana (that’s right, banana) and creamy coconut milk are very cooling. Fresh herbs give the spiced sauce a refreshing, herbaceous flavor and aroma, and some lime served on the side to spritz over each serving ties the whole dish together. Shrimp is naturally sweet, so it’s the perfect protein for delicious, fruity curries like this one. Have I piqued your interest in fruit curries? Try out my mango chicken or coconut beef recipes next!
Recommended Tools
Blender – You can try to blend and mix by hand, but it’s easiest to get the banana really smooth and broken down with a blender. Skillet – Or any large saucepan or cast iron pan.
Storing and Reheating
Transfer leftover coconut shrimp curry to an airtight container and refrigerate for up to 3 days. Reheat on the stovetop over medium heat until warmed through, stirring constantly to prevent burning the sauce or overcooking the seafood.
Large Shrimp – If using pre-cooked shrimp, don’t add it until the very end. However, I highly recommend using fresh, raw shrimp to cook it in the spices. Yellow Curry Paste – Savory, sweet, and spicy. The ginger, cumin, and lemongrass in this paste are delicious alongside the seafood, fruit, and fresh herbs in coconut shrimp curry. Coconut Milk – Thick and subtly sweet with the slightest hint of coconut flavor. Pineapple – Acidic, vibrant, and just a little tart, pineapple stands out in the sweet sauce in the best way possible. Banana – The sweetness in yellow shrimp curry comes from banana. Perhaps an unexpected ingredient in this shrimp curry recipe, it is a beautiful addition along with the coconut milk. Thai Basil – The savory, more substantial cousin of Italian basil. Cilantro – Lemony and peppery all at once. If you dislike cilantro, substitute with parsley or papalo. Fish Sauce – Added to the yellow shrimp curry base, fish sauce echoes the flavor of the seafood while also contributing saltiness that balances the sweetness. Substitute with soy sauce, oyster sauce, or a bit of anchovy paste. Zucchini – Substitute with any other squash. Ghee – This clarified butter is a great alternative to vegetable oil in curries.
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