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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.

🌶️🌶️🌶️🌶️🌶️
⏱
30m
Cook Time
🦐
Shrimp
Protein
📍
Hawaii
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Medium Burn
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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Serving suggestions

Jasmine rice soaks up the fragrant broth; lime wedges and extra herbs at the table are a must.

Substitutions & tips

Thai basil has an anise note worth seeking out, but regular basil works. Add a sliced red chile or more curry paste for heat. Firm white fish or chicken can stand in for shrimp.

Ingredients
1.5 lbs large shrimp, peeled
1 can coconut milk
2 tbsp red curry paste
1 can diced tomatoes
1 can chickpeas
1 onion, diced
4 garlic cloves
1 tbsp fish sauce
Juice of 2 limes
Fresh Thai basil and cilantro
Jasmine rice to serve
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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