Baltic Maid

Indian Curried Shrimp in Coconut Milk

Posted on | September 17, 2012 | 6 Comments

This is an easy recipe for a delicious shrimp curry. This is just how I like my meals, easy preparation with the result being incredibly delicious. The sauce is creamy and full of flavour and it was perfect with some rice and a side salad.

The amount of curry paste used in this recipe makes it a spicy experience but it’s a good kind of spicy in my opinion. However, be warned it might be a little too hot for some. Curry paste is not available in regular supermarkets where I live but Asian supermarkets usually do carry this.


serves 4-6

  • 2 cups / 480 ml coconut milk
  • up to 2 tbsp yellow curry paste
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 lb / 450 g shrimp, shelled, deveined, tails removed
  • 10 oz / 280 g cherry tomatoes
  • juice of 1/2 lime
  • cilantro leaves, to garnish


Pour 1 cup of the coconut milk into a sauce pan and bring it to a boil.

Add the curry paste. Two tablespoons can be quite hot for some people so you might want to start with less depending on your preference. Mix everything well until the curry paste is incorporated into the coconut milk. Then let the mix simmer for about 10 minutes.

Mix in the salt, sugar, and the remaining cup of coconut milk. Simmer for an additional 5 minutes.

Add the shrimp and tomatoes to the mixture and let it simmer for about 5 minutes or until the shrimp are pink and tender.

Before serving the dish, drizzle the lime juice over it and garnish with a few cilantro leaves. I served this dish with brown rice and a side salad.

Guten Appetit!

Indisches Garnelencurry in Kokosmilch


4-6 Portionen

  • 480 ml Kokosmilch
  • bis zu 2 EL gelbe Currypaste
  • 1/2 TL Salz
  • 1 TL Zucker
  • 450 g Garnelen, Schale und Schwanz entfernt, entdarmt
  • 280 g Kirschtomaten
  • Saft einer 1/2 Limone
  • Koriandergrünblätter, zum Garnieren


240 ml Kokosmilch in einen Topf geben und zum Kochen bringen.

Die Currypaste hinzufügen. Zwei Eβlöffel kann für einige zu scharf sein, die Menge an Currypaste also je nach Geschmack und Toleranz variieren. Die Currypaste gut in der Kokosmilch verrühren und alles für ca. 10 Minuten köcheln lassen.

Das Salz, den Zucker, und die restliche Kokusmilch unterrühren und für weitere 5 Minuten köcheln lassen.

Dann die Garnelen und Tomaten hinzufügen und für ca. 5 Minuten köcheln lassen oder bis die Garnelen pink und zart sind.

Vorm Servieren, das Gericht mit dem Limonensaft beträufeln und mite in paar Korinadergrünblättern garnieren. Ich habe zu diesem Gericht Naturreis und einen Salat gereicht.

Guten Appetit!

Source:  Baljekar, Mridula et al. Best Ever Indian Cookbook. New York: Metro Books, 2012. Print.


6 Responses to “Indian Curried Shrimp in Coconut Milk”

  1. beti
    September 20th, 2012 @ 19:16

    I really enjoy spicy food! can’t wait to try it

  2. BalticMaid
    September 22nd, 2012 @ 09:54

    @ beti: Oh, I love spicy food. I really hope you’ll enjoy this simple dish.

  3. Jen
    September 22nd, 2012 @ 11:27

    Oh lecker! Ich liebe indisches Esses und kann es kaum erwarten endlich in meine neue Kueche zu kommen- auch wenn es noch dauern wird. Super Foto!

  4. BalticMaid
    September 22nd, 2012 @ 14:40

    @ Jen: Danke! :-D Wie sieht’s denn aus mit dem Umzug?

  5. Erin @ Texanerin Baking
    September 23rd, 2012 @ 08:48

    Holy cow. Those pictures are beautiful! And I love your table. :)

  6. BalticMaid
    September 23rd, 2012 @ 22:27

    @ Erin: Thanks! :-)

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