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Asian-Inspired Shrimp Curry Recipe

Shrimp Curry Recipe

This shrimp curry recipe is one of my favorite fish recipes to make because it’s easy, delicious, and perfect for when you’re cooking for a bunch of people. #entertainingathome #dinnerparty #recipe

Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 350 gr frozen jumbo shrimps tail on defrosted
  • 3 tbsp vegetable oil
  • ¼ teaspoon red chili flakes
  • 2 cloves garlic minced
  • ¼ teaspoon kosher salt
  • ½ onion sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 250 ml coconut milk
  • 2 tbsp peanut butter
  • 2 tbsp lime juice
  • 5 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 tbsp ground ginger
  • 2 tbsp cilantro chopped
  • 1 green onion chopped


  1. Thaw the shrimp. Place the shrimp in a bowl and coat with 1 tablespoon of the oil, garlic, red chili flakes, and salt. In another bowl mix the coconut milk with the peanut butter, lime juice, fish sauce, brown sugar, and ground ginger. Set aside.
  2. Heat 1 tablespoon of oil in a wok over medium-high heat. Add the shrimps and cook them for about 5-8 minutes. Transfer the shrimp to a plate when done. Add again 1 tablespoon of oil in the wok pan and cook the onions and peppers until soft. Add the shrimps and coconut mixture to it, lower the heat and let it simmer for 5 minutes.
  3. Turn off the heat and garnish with cilantro and green onions.