FusionCoconut Curry

Coconut Curry Shrimp Chili

Name: Coconut Curry Shrimp Chili
Total time: 30 min
Yield: 6-8 servings
Cuisine: American
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

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

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By Epicurious Editors · Epicurious ↗

⏱

30m

Cook Time

🥩

Shrimp

Protein

📍

Hawaii

Region

Heat Level

🌶️🌶️🌶️🌶️🌶️

Medium Burn

Community Score

4.5

★★★★☆

0 reviews

Community Photos

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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

Sauté onion and garlic in coconut oil until soft

Add red curry paste and stir 2 minutes until fragrant

Pour in coconut milk, diced tomatoes, and fish sauce

Bring to a gentle simmer and cook 10 minutes

Add chickpeas and simmer 5 more minutes

Add shrimp and cook 3–4 minutes until just pink

Finish with lime juice, Thai basil, and cilantro — serve over jasmine rice

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