This Tomato Coconut Shrimp Curry is a vibrant blend of creamy coconut, tangy tomatoes, and succulent shrimp that’s ready in just [insert cooking time]. The rich, velvety sauce hugs tender shrimp, creating a harmony of textures that’s both comforting and indulgent. Warm spices like cumin and turmeric add depth, while a hint of chili brings a gentle kick. Perfect for a cozy weeknight or a special dinner, it’s a dish that feels luxurious yet effortless.

Each bite offers a burst of flavor, from the sweetness of coconut milk to the bright acidity of tomatoes. The shrimp, cooked to perfection, adds a delicate seafood richness that’s irresistible. Serve it over steamed rice or with warm naan to soak up every last drop of the luscious sauce. This curry is a celebration of bold, comforting flavors that will leave you craving more.

Ingredients for Tomato Coconut Shrimp Curry

For the Cilantro Yogurt: 1 recipe (prepare ahead and refrigerate)
Spices:
- ½ tablespoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon brown mustard seeds
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne (adjust for spice preference)
Oils:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon coconut oil (or substitute with olive oil)
Vegetables & Aromatics:
- ½ onion, diced
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
Tomatoes & Liquids:
- 1 can diced tomatoes, drained and rinsed
- ½ cup full-fat coconut milk (light coconut milk works too)
- ¼ cup water
Protein & Add-ins:
- ½ pound shrimp, shelled & deveined (thawed if frozen)
- ½ cup peas (fresh or frozen)
Finishing Touches:
- Squeeze of lime, plus slices for serving
- ½ cup chopped cilantro
For Serving: Steamed basmati rice

Step-by-Step Instructions

Prepare the Cilantro Yogurt: Make this ahead of time and refrigerate until ready to serve.
Measure Spices: In a small bowl, combine coriander, cumin, turmeric, brown mustard seeds, cinnamon, and cayenne. Set aside.
Heat Oils: In a large skillet, heat olive oil and coconut oil over medium heat.
Cook Onions: Add diced onions and a pinch of salt. Cook, stirring, until translucent and lightly browned (about 3 minutes).
Add Aromatics & Spices: Stir in garlic, ginger, and the prepared spice mix. Cook until fragrant (about 30 seconds).
Add Tomatoes: Stir in the diced tomatoes and cook for 1 minute.
Simmer Sauce: Pour in coconut milk and water. Bring to a bubbling simmer, then reduce heat to low. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
Cook Shrimp & Peas: Add shrimp and peas to the skillet. Cook on low heat until shrimp turns pink and opaque and peas are warmed through (about 3-4 minutes).
Finish the Dish: Remove from heat. Add a squeeze of lime juice and stir in chopped cilantro. Taste and adjust seasoning if needed.
Serve: Plate with steamed basmati rice, a dollop of cilantro yogurt, and lime wedges on the side.

Perfect Pairings: Serving Suggestions

This Tomato Coconut Shrimp Curry shines when served with steamed basmati rice, which soaks up the rich, flavorful sauce. For a fresh contrast, add a side of cilantro yogurt and extra lime wedges. If you’re feeling adventurous, pair it with warm naan bread or a simple cucumber salad for a complete meal.

Quick Tips for Time-Saving Success

To streamline your cooking process, prep your ingredients ahead of time. Measure out the dry spices and chop the onion, garlic, and ginger in advance. You can also use pre-cooked shrimp to cut down on cooking time—just add them at the end to warm through. These small steps make this dish even more approachable for busy weeknights.

Storage and Reheating Made Easy

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the curry in a skillet over low heat, adding a splash of water or coconut milk to loosen the sauce if needed. Avoid microwaving for too long to keep the shrimp tender and flavorful.

Recipe Variations to Try

Feel free to customize this curry to suit your taste! Swap the shrimp for chicken or tofu, or add extra veggies like spinach or bell peppers. If you prefer a creamier sauce, use full-fat coconut milk and reduce the water slightly. For a spicier kick, increase the cayenne pepper or add a chopped chili pepper.

Essential Equipment Guidance

A large skillet is key for this recipe, as it allows enough space to sauté the aromatics and simmer the sauce. A sharp knife and cutting board will make prepping the onion, garlic, and ginger a breeze. Don’t forget a wooden spoon for stirring—it’s perfect for scraping up any flavorful bits from the pan.