Tropical Shrimp Curry over Coconut Rice

Tropical Shrimp Curry over Coconut Rice

Ranger Craig and I found a beautiful blue summer sky in the mountains yesterday.  Our first cross-country ski of the season.  It was glorious.  Except when I was laying face first in the snow.  The first snow is always a little slippery.  Right?

First Cross Country Ski of the Season

Today, I was thinking about that beautiful blue sky.  Then I thought of all the sweet tropical fruit at the market. It seems my mind and taste buds have wandered off in search of summer.

Fragrant Aromatics

I’m devoted to seasonal cooking, but when the organic tropical fruits arrive from South America, I just can’t help myself a little indulgence.

Fresh Gulf Shrimp from Gemini Fish Market

This is one of those recipes that is a compilation of about five different recipes that didn’t quite strike my fancy.  So I fudged and tweaked… and this is what I ended up with.

A little winter indulgence to celebrate the warmth of the season.

Tropical Shrimp Curry Over Coconut Rice

I know it looks like a long ingredient list, but it’s mostly spices and fresh aromatics.  It’s truly an easy stove top recipe prepared in about 30 minutes.


1 ½ lbs large fresh Gulf shrimp, shelled and deveined

For the Curry:

1 tablespoon high heat veggie or peanut oil

1 tablespoon curry powder

½ cup diced onions

½ cup diced green bell pepper

4 green onions, chopped

1 ½ cups coconut milk (I use Thai Kitchen Organic)

½ teaspoon ground cinnamon

1/2 teaspoon ground coriander

1 cup diced mango (or diced pineapple)

2 tablespoons fish sauce

2 tablespoons Thai Sweet Chili Sauce (Thai Kitchen), or 1 tablespoon hot sauce (Sriracha is good)

1 teaspoon sugar

1/3 cup fresh chopped basil

Squeeze of lime

Salt to taste

Coconut Rice (recipe follows)


Start the rice (recipe below) and while you are preparing the curry your rice is cooking.

In a large sauté pan, sauté the onions, bell pepper, green onions, oil and curry powder over medium heat until wilted, about 3-5 minutes. Add a little extra oil if needed.

Stir in the coconut milk, diced mango, turmeric, cinnamon, coriander, fish sauce and sweet chili sauce or hot sauce and sugar.

Let the sauce simmer on low for about 10 minutes to meld all the delicious flavors together.  While the sauce is simmering, prepare the shrimp.

In a medium skillet over medium heat, add a tablespoon or two of ghee (clarified butter) or high heat veggie oil or peanut oil.  Sprinkle the shrimp with a little salt and pan sear the shrimp on each side, about 1-2 minutes per side.  Once the shrimp are done, place them in the curry.  I like to let the shrimp sit in the curry for a few minutes to absorb all the delicious flavors.

You can also grill the shrimp if you prefer.

To serve:

Place the rice in the middle of a large serving bowl.  Pour the shrimp curry over the top and sprinkle with the fresh basil.

Serve immediately.

Recipe adapted from multiple sources

Coconut Rice (recipe can be easily doubled)


1 cup coconut milk

¾ cup basmati rice

½ cup water

2 T sugar

¼ t salt


Combine coconut milk, rice, water, sugar and salt in a saucepan.  Bring to a boil over high heat, stir once, then cover and cook for 15-18 minutes, or until the rice is tender.  Fluff with a fork, cover, and keep warm.



  1. This sounds delicious. I love all the flavors and blended with the coconut rice I know it has to taste fantastic!

  2. This sounds great. Sometimes we get a thought of a great ingredient in our mind and we don’t care what season it is.

  3. Goodness! This looks really great! Wish I could have some right now.

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