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Easy Coconut Shrimp Curry

IMG_3281 - Peugeot Saveurs


  • 1.5 pounds (400g) shrimp, peeled and deveined
  • 1 Tablespoon lime juice
  • 1 pinch cayenne pepper
  • Salt & pepper
  • ½ yellow onion, thinly diced
  • 1 small red bell pepper, thinly sliced
  • 1 teaspoon fresh ginger, grated
  • 3 cloves garlic
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt
  • 1 can 13.5-ounces (400ml) coconut milk
  • 1/2 Tablespoon brown sugar
  • 1 ½ teaspoon cornstarch + 1 ½ teaspoon water (optional, for thicker sauce)

For serving:

  • Lime wedges
  • Fresh cilantro, chopped


  • Place shrimp in a shallow dish and season with cayenne pepper, lime juice, salt and pepper. Let marinate for 10 minutes.
  • Heat a large skillet with a drizzle of oil over medium heat. Add the onions and cook until soft and translucent. Add in the bell peppers and cook for a couple of minutes. Add garlic, ginger, and all the spices. Stir well an cook for about 30 more seconds.
  • Pour in the coconut milk and brown sugar.
  • Bring to a simmer and then add in the shrimp. Bring back to a simmer and cook for about 5 minutes until shrimp is pink and cooked through.
  • If you want to thicken the sauce, mix cornstarch with water in a bowl, add to the sauce and cook another minute.
  • Serve curry over basmati rice. Add some lime wedges and fresh cilantro.