by Jaden | Asian, Main Course, Recipes, Sauces/Condiments, Seafood | 39 comments
Jump to Recipe Print Recipe
There isn’t a curry that I don’t like. Well, as long as the spice level is is not outrageously crazy! This is a seafood curry that I made recently on television, and it’s a Caribbean Creole curry from the cookbook, Flavors of Belize (I made Beef Satay with Habanero Peanut Sauce from the book too).
I learned something new from cookbook author Tanya McNabb – Caribbean Creole is different from Louisiana Creole! Their cuisine features lots of seafood and use of coconut, so this recipe for Coconut Curry Shrimp with Coconut Rice is a perfect example of a Creolean speciality.
Not only does the recipe take only 20 minutes to make (the rice takes 20 minutes, the curry really only takes 7 minutes), but the spice level is mild, perfect for kids too. The curry flavor comes from yellow curry powder and ground green cardamom, so it’s warming and comforting. Of course, you can add more chile sauce if you wish!
The shrimp can be replaced with sea scallops or chunks of fish (grouper would be fantastic). The television crew loved it so much that we ate the entire dish minutes after filming!
Coconut Curry Shrimp with Coconut Rice Recipe Video
***
Coconut Curry Shrimp with Coconut Rice
Print Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Servings 4
Ingredients
For the Coconut Curry Shrimp:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 onion, diced
- 1 cup green bell pepper, deseeded, diced
- 2 tomatoes, deseeded, diced
- 2 cardamom pods, crushed
- 1 tablespoon curry powder
- 1 teaspoon freshly ground black pepper
- 2 teaspoons hot sauce, to taste
- 2 cups seafood or chicken stock
- 2 cups coconut milk
- 2 tablespoons fresh cilantro, chopped
For the Coconut Rice:
- 2 cups white rice
- 2 cups coconut milk
- 1 cup water
- 1 tsp salt
Instructions
To make the Coconut Curry Shrimp:
In a large cast-iron pan or frying pan over medium-high heat, heat the coconut oil. Add the garlic, ginger, onion, bell peppers and tomato.
Cook until tender, about 5 minutes. Add cardamom pods, curry powder, black pepper and creole pepper sauce and stir well. Add shrimp and saute for 5 minutes. Remove shrimp and set aside.
Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes. Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes. Serve on a bed of freshly cooked coconut rice.
To make the Coconut Rice:
In a large saucepan over high heat, bring rice, coconut milk, water and salt to a boil, cover and simmer for 20 minutes or until liquid is fully absorbed and rice is fully cooked.
Tried this recipe?Let us know how it was!
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!
sisilia on 9/8/13 at 7:39 am
I came across awesome recipes at this food blog which were a great hit with my family:
whimsytummy.blogspot.in
I am sure it will interest you:)
Reply
Joe from Orlando on 8/21/13 at 10:12 am
This can’t get better!.My mouth has already started watering!.
Reply
Sue on 8/2/13 at 1:59 pm
Love the recipe. Just a question, i watched the video and noticed the instructions weren’t the same as you have written? Does it not matteR?
Reply
SteamyKitchen on 8/3/13 at 6:09 pm
Hi Sue – You can either follow the video or the recipe itself – sometimes we edit the recipe a bit but don’t have time to shoot and edit new video. The recipe has been tested both ways multiple times so it’s up to you 🙂
Reply
Robyn Donaldson on 7/29/13 at 9:30 pm
Yep, I am making this very soon. I have been waiting to crack the code on curry and impress my dinner guests the next time I cook for people. I just give away money to the local Thai restaurant for their curry salmon, but now I can make my own curry dish. Thanks!
Reply
Kelly Lueck on 7/18/13 at 11:36 am
I am so thankful I stumbled upon your site Jaden ! I feel so behind & left out that I have not come across it until recently. My friends and family constantly introduce me as ” Kelly can prepare any type of cuisine and has the capability to work in any kitchen, anywhere. Though I love their faith and I do have that passion- your site is full of so many easily replicated recipes that don’t feel any more difficulty than the ones I already prepare for my family. The exception is you have so many simple yet elevated, elegant options that don’t require “dumbing down” a technique and respecting home cooks everywhere,thank you ! This is one of a few curry /shrimp combinations I now serve, but it is now my kids favorite (meaning mine)!
Reply
Andrea on 7/15/13 at 8:28 pm
This is amazing!! I’m going to eat this all myself 🙂
Reply
Stay In For Dinner on 5/11/13 at 1:46 pm
We’ve featured your recipe in our Mother’s Day Meal Ideas article! View your feature here:
http://stayin4dinner.blogspot.com/2013/05/3-mothers-day-meal-ideas.htmlReply
LeAndra on 4/19/13 at 9:40 pm
I have little to add beyond what everyone has already written, but I wanted to echo that I think this dish looks amazing. It’s at the top of my “to make” list this weekend.
Reply
multinivel on 4/1/13 at 1:16 pm
I loved the dish, I was up with water in the mouth. Congratulations post
Reply
Nan Gerike on 3/7/13 at 9:50 pm
Took 2 hours to make even with my husband’s dicing green pepper, ground fresh pepper, & grated ginger. Used 13.5 oz cans of coconut milk & a 14.5 oz can of chicken broth. Added 2 heaping T of minced garlic (we love it) & about a C of chopped cilantro (again, we love it), & used no cardamom (don’t like its flavor). This recipe is divine. Will use 2 lbs of shrimp next go-round. Paired with A to Z 2012 Reisling. Perfect!!!
Reply
Meryll on 3/5/13 at 5:11 am
This dish looks really good! I’m excited to try this except I won’t be putting any cilantro as I find the smell too strong. I don’t know what cardamom pods is, hopefully I would find it in HEB.
Reply
Eva | Adventures in Cooking on 3/4/13 at 4:53 pm
I have been brainstorming about what to make for me and my fiance for dinner this week, and this sounds perfect! We haven’t had seafood in forever, and I already have all the spices in my cabinet. Just need to go get some coconut milk and shrimp 🙂
And I am 100% with you on the “I like all types of curry”; Thai, Indian, Jamaican, they’re all delicious! But, like you, I can’t have them suuuuper spicy hot. It’s just uncomfortable to eat when it’s insanely spicy, and my nose starts running and that’s no fun for me or the other people at the table 🙁
Reply
katie on 3/4/13 at 2:44 pm
This curry looks spectacular! Love the idea of adding cardamom in it!
Reply
deb c on 3/4/13 at 2:41 pm
This is definitely going on the menu next week. It looks delicious! Thanks for sharing.
Reply
Olinda on 3/4/13 at 2:27 pm
Couldn’t you use Quinoa? Or Spaghetti squash?
Reply
Marisa on 3/4/13 at 2:14 pm
Do you think subbing brown for white rice will work here for the coconut rice? Any liquid increase/decrease necessary?
Reply
Joanna on 3/4/13 at 11:07 am
That’s really too bad. 🙁 I’m sorry to hear that.
Reply
Diana@Spain In Iowa on 3/4/13 at 11:02 am
Jaden, this looks fantastic! I’m really new to cooking with curries and adapting the spice levels to suit my family. This one looks like one my family will enjoy, thanks for sharing the recipe!
Reply
Spikeygrrl on 3/4/13 at 11:01 am
Alas, Joanna, prolly not. I am limited to ABSOLUTELY NO MORE than 25g/day. Which means that unless I want to eat only one serving of one thing per day, no individual dish I eat can contain more than 5g/serving. Which rules out anything with either tomato OR coconut milk, let alone both.
Reply
Joanna on 3/4/13 at 10:54 am
Hi, I think you could still enjoy this dish if it’s just the carbs that are the problem, minus the rice of course. The shrimp in coconut curry sauce looks delicious and should be fairly low in carbs. I think it would still be delicious paired up with some additional vegetables. I am eating low carb nowadays as well, though it’s not for medical reasons.
Reply
Spikeygrrl on 3/4/13 at 10:32 am
GOLLY this looks and sounds good!!!! Too bad I’ll never be able to make it — WAAAAAY too many carbs/serving for my medically-restricted diet.
Well, I suppose I could MAKE it and just not share in eating it…but I’m always leery of cooking anything I can’t taste as I go along 🙁
Reply
Melissa R. on 3/4/13 at 10:28 am
Ok I am totally making this!!!! Thanks for getting my stomach growling…yummy yum yum!
Reply
Charlee B. on 3/4/13 at 10:25 am
I have red curry paste in my pantry, but not curry powder. Does anyone know if I can use this instead?
Thanks!
Reply
Betty Ann @Mango_Queen on 3/4/13 at 9:57 am
Oh I love shrimps on rice and this dish has all the flavors I really like. This will be perfect for Fridays when we go meatless (during Lent) but your photos are so mouthwatering, I may not be able to wait till then. Bookmarked and making this right away. Thanks, Jaden for the recipe. BTW, I am bummed I will miss the Food Blogger Forum in Disney World this year. I so wanted to come, as I told Julie. Hopefully next year will work better for my schedule. All the best to you guys for the FBF!
Reply
Kelly @ Life made Sweeter on 3/2/13 at 6:16 pm
Wow, this looks so delicious! I can taste the flavors from just looking at the pictures. Thank you for the recipe, I will definitely try making this soon:)
Reply
Tasha @ Homemade on 3/2/13 at 8:54 am
Delicious!
Reply
Maureen@takethemameal on 2/28/13 at 2:50 pm
This would be a good meal to bring to a friend in need- healthy, flavorful and kid friendly! Thanks for posting (and for making me super hungry 🙂 )
Reply
Fork and Whisk on 2/27/13 at 4:23 pm
This looks delicious. I love curry and especially with shrimp. Definitely going to try this. Thanks for the post, pictures look great as always.
Reply
Ashley Bee (Quarter Life Crisis Cuisine) on 2/27/13 at 12:24 pm
Yumm I love the brightness in this, as well as the spiciness. It’s all very tasty!
Reply
Kevin @ Closet Cooking on 2/27/13 at 10:17 am
This looks so light, healthy, fresh and tasty! I am really liking the flavours here!
Reply
Anna on 2/27/13 at 5:11 am
Oh, this looks so delicious – it’s not even lunchtime yet and now I really want to eat this 🙂
Reply
Row on 2/26/13 at 10:55 pm
Wow, this looks delicious! Thanks for the recipe!
Reply
Simon @ SoyRiceFire.com on 2/26/13 at 9:10 pm
I love the unique spicy-sweet taste that green cardamon adds to a dish.
Reply
Trish B on 2/26/13 at 6:19 pm
That looks so wonderful. When the cardamom pods are crushed, should they be crushed to a powder, like in a grinder, or just crushed a bit?
Reply
Ashley on 2/26/13 at 4:42 pm
I love quick curry recipes. The idea of adding cardamom pods sounds wonderful!
Reply
Louise on 2/26/13 at 4:17 pm
Perfect timing! This is just the sort of thing I’ve been craving. Can’t wait to taste it! *refrains from licking screen*
Reply
Bev @ Bev Cooks on 2/26/13 at 1:34 pm
Completely falling apart. Favorite meal EVAH.
Reply
David W. Sturgeon on 2/26/13 at 1:20 pm
Hello Jaden, I try almost all your receipes that you send to all of us that follow you on Facebook and twitter. Thanks for the help in my ” Steamy Kitchen ” ! Any (CONTEST) Winners for Canadains or what, hummmmmmmm ?
Reply
Trackbacks/Pingbacks
- Shrimp with Green Curry Sauce Recipe | Leite's Culinaria - [...] Coconut Curry Shrimp with Coconut Ricefrom Steamy Kitchen [...]
- Dreaming of the Tropics: 10 Healthy Coconut Recipes to Boost Metabolism - [...] Click Here for Full Recipe [...]
