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
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
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.
I came across awesome recipes at this food blog which were a great hit with my family:
I am sure it will interest you:)
This can’t get better!.My mouth has already started watering!.
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?
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 🙂
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!
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)!
This is amazing!! I’m going to eat this all myself 🙂
We’ve featured your recipe in our Mother’s Day Meal Ideas article! View your feature here:
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.
I loved the dish, I was up with water in the mouth. Congratulations post
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!!!
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.
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 🙁
This curry looks spectacular! Love the idea of adding cardamom in it!
This is definitely going on the menu next week. It looks delicious! Thanks for sharing.
Couldn’t you use Quinoa? Or Spaghetti squash?
Do you think subbing brown for white rice will work here for the coconut rice? Any liquid increase/decrease necessary?
That’s really too bad. 🙁 I’m sorry to hear that.
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!
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.
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.
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 🙁
Ok I am totally making this!!!! Thanks for getting my stomach growling…yummy yum yum!
I have red curry paste in my pantry, but not curry powder. Does anyone know if I can use this instead?
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!
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:)
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 🙂 )
This looks delicious. I love curry and especially with shrimp. Definitely going to try this. Thanks for the post, pictures look great as always.
Yumm I love the brightness in this, as well as the spiciness. It’s all very tasty!
This looks so light, healthy, fresh and tasty! I am really liking the flavours here!
Oh, this looks so delicious – it’s not even lunchtime yet and now I really want to eat this 🙂
Wow, this looks delicious! Thanks for the recipe!
I love the unique spicy-sweet taste that green cardamon adds to a dish.
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?
I love quick curry recipes. The idea of adding cardamom pods sounds wonderful!
Perfect timing! This is just the sort of thing I’ve been craving. Can’t wait to taste it! *refrains from licking screen*
Completely falling apart. Favorite meal EVAH.
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 ?