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Coconut Curry Shrimp Chili
FusionCoconut Curry

Coconut Curry Shrimp Chili

Thailand meets Texas in this coconut milk-based shrimp chili spiced with red curry paste and lime. The tropical sweetness of coconut tames the chile heat into something paradisiacal.

★★★★☆4.5 · 0 reviews
🌶️🌶️🌶️🌶️🌶️
By Epicurious Editors · Epicurious ↗
⏱
30m
Cook Time
🥩
Shrimp
Protein
📍
Hawaii
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Medium Burn
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
368
calories
per serving
31g
Protein
18g
Fat
25g
Carbs
7g
Fiber
Sodium588mg
Sugar5g
Estimates per serving (6 servings total) · Powered by Edamam
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Ingredients
1.5 lbs large shrimp, peeledAmazon ↗
1 can coconut milkAmazon ↗
2 tbsp red curry pasteAmazon ↗
1 can diced tomatoesAmazon ↗
1 can chickpeasAmazon ↗
1 onion, dicedAmazon ↗
4 garlic clovesAmazon ↗
1 tbsp fish sauceAmazon ↗
Juice of 2 limesAmazon ↗
Fresh Thai basil and cilantroAmazon ↗
Jasmine rice to serveAmazon ↗
Steps
1
Sauté onion and garlic in coconut oil until soft
2
Add red curry paste and stir 2 minutes until fragrant
3
Pour in coconut milk, diced tomatoes, and fish sauce
4
Bring to a gentle simmer and cook 10 minutes
5
Add chickpeas and simmer 5 more minutes
6
Add shrimp and cook 3–4 minutes until just pink
7
Finish with lime juice, Thai basil, and cilantro — serve over jasmine rice
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