15-Minute Coconut Shrimp Curry

15-Minute Coconut Shrimp Curry

Cuisine American, International, Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people


  • Rice or Pasta
  • 1 small onion
  • 1 lbs cooked frozen shrimps (450g)
  • 1 can coconut milk (full fat)
  • 1/2 Tbsp curry powder
  • Salt
  • Pepper
  • parsley or cilantro


  • Reheat rice or pasta or cook from scratch as instructed on package.
  • While rice or pasta is cooking, take out 400 g of cooked frozen shrimps from the freezer, put in a colander and let cool water run over the shrimps to defrost (not cold but definitely not lukewarm. Simply cool to the touch, it should only take about 3-4 minutes to defrost).
  • Heat a little olive oil in a large pan over medium heat.
  • While oil is heating peel and chop a small onion.
  • Sauté chopped onion in hot oil until translucent.
  • Add canned coconut milk to pan and bring to the boil.
  • Add curry powder, salt and pepper and stir until beautifully yellow and taste for seasoning.
  • Add defrosted shrimps, and immediately turn off heat and remove pan from stove (the hot coconut milk will do its job heating the shrimps without cooking them further).
  • Serve over rice or pasta and sprinkle with chopped parsley or cilantro.
  • Whatever you do, do not throw frozen shrimps into coconut milk and certainly do not cook them in the coconut milk. They are cooked already and if cooked further will become dry and chewy and yucky.