30 Minute Shrimp Coconut Curry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -3 servings
Author Dana at


  • 12 oz large shrimp
  • 1/2 Cup yellow onion julienne
  • 1/2 Cup bell peppers julienne mixed colors
  • 1/2 Cup yellow potato small dice, about one medium sized potato
  • 4 oz sno peas
  • 13.66 can coconut milk
  • 2 1/2 Tablespoons red curry paste
  • 1 Tablespoon light brown sugar
  • 2 Tablespoon chicken stock
  • salt and pepper to taste
  • cooking oil


  • Get all of you veggies washed and prepared before starting. Season shrimp with salt and pepper, set aside.
  • In a skillet over medium high heat, add about 1 Tablespoon oil, enough to lightly coat the bottom of the pan, add in the onions and peppers and cook for 3 minutes, stirring occasionally until soft. Take out of the pan, set aside. Add about 1 Tablespoon oil to pan, add in the shrimp and let sear on all sides for 2-3 minutes. Take out of pan, set aside.
  • Add another 1 Tablespoons oil to pan, fry curry paste for about 30 seconds to release the flavor. Add coconut milk, stock and brown sugar, whisk to combine. Add the onions back to the pan and the potatoes. Bring to a simmer, lower heat to medium low and simmer for 10 minutes uncovered. Stirring occasionally.
  • Add snow peas making sure they are submerged in sauce, cook 3 minutes. Finally, add in the shrimp and cook about 2 more minutes until shrimp are cooked through. Taste, adjust seasoning if necessary. Serve and enjoy!