A vibrant, creamy curry that brings restaurant-quality flavors to your table in under 30 minutes, with a spicy-tangy kick you'll crave on repeat.

The Kind of Curry That Makes Weeknights Worth It

There's something magical about the moment coconut milk hits a hot pan of sizzling garlic and curry leaves. The aroma alone could convince anyone to stay for dinner. This Coconut Chili Shrimp Curry is that dish—the one that looks impressive, tastes indulgent, and comes together faster than takeout.
I love this recipe because it walks the line between comforting and exciting. It's got that creamy coconut base we all crave, but with a punchy heat from Everiday Red Chili Sauce and a bright acidity from lemon and vinegar that keeps every bite lively. Plus, it sneaks in veggies without feeling heavy or overly virtuous. Just pure, bold flavor that happens to nourish you too.

A Better-for-You Curry (Without the Compromise)

Most curry recipes load up on heavy cream, butter, or sugar-laden sauces. This one? It's built on real, clean ingredients that let the natural flavors shine. We're talking wild-caught shrimp, coconut milk for creaminess, and Everiday Red Chili Sauce—a cleaner alternative to store-bought chili sauces that are often packed with preservatives, artificial colors, and excess sugar.
The curry leaves and fresh garlic bring anti-inflammatory benefits, while the snap peas add a satisfying crunch and a boost of fiber. It's the kind of meal that leaves you feeling energized, not sluggish—proof that you don't have to sacrifice flavor to eat well.

What Makes This Curry Special

This dish is inspired by coastal curry traditions where seafood meets bold spice and coconut richness. The magic is in the layering of flavors: aromatics get bloomed in oil first, then the chili sauce deepens, the coconut milk mellows, and finally the vinegar cuts through with just enough tang to balance it all out.
The technique of marinating the shrimp in lemon and garlic does double duty, it infuses flavor and helps keep the shrimp tender. And those curry leaves? They're not just garnish. When they hit hot oil, they release an earthy, almost citrusy fragrance that's absolutely essential to the dish.

Ingredient Notes & Swaps

• Curry Leaves: Fresh curry leaves are ideal and can be found at Indian or Asian grocery stores. If you can't find them, you can skip them, but the flavor won't be quite as authentic.
• Everiday Red Chili Sauce: This is what gives the dish its signature kick and clean ingredient profile. If you don't have it, substitute with 1–2 tsp of red chili paste or sriracha, but taste as you go.
• Snap Peas vs. Green Beans: Either works beautifully. Snap peas are slightly sweeter and more delicate; green beans have a firmer bite. Use what you have or love.
• Coconut Milk: Use full-fat for the richest flavor. Light coconut milk works but will be thinner and less creamy.
• Shrimp: Wild-caught is always best for flavor and sustainability. If using frozen, thaw completely and pat dry before marinating.

Pro Tips for the Best Results

Don't skip the marination. Even 20 minutes makes a difference in flavor and texture.
Get your pan hot before adding the garlic and curry leaves. You want them to sizzle immediately—that's how you unlock their flavor.
Add shrimp in a single layer if possible. Overcrowding steams them instead of searing, and you'll lose that slight caramelization.
Taste before serving. Depending on your chili sauce and preferences, you might want an extra squeeze of lemon or pinch of salt at the end.

The Marinating Step That Changes Everything
Marinating the shrimp in lemon juice and garlic isn't just about flavor—it's also a gentle “cook" that firms up the shrimp and makes them less likely to overcook in the curry. Let them sit for the full 20 minutes while you prep everything else. It's a small step that pays off big.

How to Serve It

This curry begs to be served over fluffy white jasmine rice or basmati; something to soak up all that glossy, spiced coconut sauce. You could also try it with:

• Cauliflower rice for a lighter, low-carb option
• Rice noodles for a fusion twist
• Warm naan or paratha for scooping
• A side of cooling cucumber salad to balance the heat

Garnish generously with fresh coriander (stems and all!) and serve with lime wedges on the side for anyone who wants an extra citrus pop.

More Than a Meal, It's an Experience

This isn't just dinner. It's the kind of dish that makes you slow down, take a breath, and savor. The warmth of the spices, the richness of the coconut, the pop of the shrimp—it all comes together in a way that feels nourishing for both body and soul.
Whether you're cooking for your family on a busy Wednesday or treating yourself to something special, this Coconut Chili Shrimp Curry delivers. And the best part? You'll have it on the table in less time than it takes to scroll through a menu.
Enjoy every spicy, creamy, coriander-topped bite.

Storage Tip

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened. Note that shrimp can become rubbery if overcooked when reheating, so warm just until heated through.