Shrimp and Vegetable Curry

This vibrant shrimp and vegetable curry is my absolute go-to when I crave comfort and bold flavors at the same time. Creamy coconut milk marries juicy shrimp and colorful vegetables for a dish that is as festive as it is satisfying. Each bite feels both nourishing and celebratory—the perfect weeknight dinner when you want something special without fuss.

I love how this recipe fills my kitchen with the fragrance of curry and ginger. The combination of crisp veggies and tender shrimp is always a huge hit at my table—it is my favorite way to welcome friends on a chilly night.

Ingredients

• Large shrimp: peeled and deveined the star protein and make sure they are plump and juicy choose fresh or properly thawed frozen shrimp
• Red and yellow bell peppers: for vibrant color and sweetness pick ones with shiny skins and firm flesh
• Medium zucchini: brings a soft texture and mild flavor choose one with no nicks and dense weight
• Snap peas: for a crisp crunch look for bright green pods
• Medium carrot: adds sweetness and earthy notes go for ones that are slender with deep orange color
• Onion: thinly sliced forms the base flavor pick a fresh heavy onion
• Garlic: minced builds a savory depth buy firm heads with no green sprouting
• Fresh ginger: grated brings brightness and zing use a knobby fat root and avoid anything shriveled
• Curry powder: mild or medium the main aromatic backbone choose a fresh and fragrant blend for best flavor
• Ground turmeric: for color and warmth seek a deep orange-yellow
• Ground cumin: adds earthiness always use ground spices that smell vibrant
• Chili flakes: optional for subtle heat you can swap with fresh chili for a bigger kick
• Coconut milk: delivers the signature creamy texture choose full-fat and shake the can before opening
• Vegetable broth: brings umami and helps thin the sauce pick a low sodium option for more control
• Fish sauce: boosts deep savory notes you want a clear amber color
• Soy sauce: gluten-free if needed enhances saltiness use a good quality bottled sauce and read the label
• Fresh lime juice: to brighten the dish squeeze from fresh limes for best results
• Vegetable oil: provides a neutral base for sautéing use one with high smoke point like sunflower or canola
• Salt and pepper to taste: season gradually and taste as you go
• Fresh cilantro: chopped for a pop of color and herbal finish use bunches with perky leaves
• Lime wedges: for serving select limes that feel heavy for juicy tang

Instructions

Prep Aromatics:

Finely slice the onion mince the garlic and grate the fresh ginger so everything is ready to go This step saves huge time once the heat is on

Sauté the Base:

Heat the oil in a big skillet or wok over medium flame Add the onion garlic and ginger Cook slowly for about three minutes stirring until the onion turns translucent and everything smells inviting This is where the depth of flavor begins

Toast the Spices:

Sprinkle in the curry powder turmeric cumin and chili flakes if using Stir constantly for one full minute to let the spices bloom and perfume the oil You know it is ready when your kitchen fills with a nutty aroma and the spices darken just a touch

Cook the Vegetables:

Add the sliced bell peppers zucchini carrot and snap peas to the pan Give them a lively stir-fry for three to four minutes They should start to soften but still hold shape and color This keeps the texture lively

Simmer in Coconut Broth:

Pour in the coconut milk and vegetable broth Give everything a thorough stir and gently bring the pot to a soft simmer The sauce should start thickening and turning golden Watch the bubbling edges closely to avoid scorching

Balance and Season:

Once bubbling add in the fish sauce soy sauce and fresh lime juice Allow to simmer together for eight to ten minutes This coaxes out depth from the curry while the veggies absorb the luscious sauce Taste the liquid at this stage to adjust seasoning if needed

Cook the Shrimp:

Nestle the shrimp into the bubbling sauce and let them poach gently three to five minutes Watch for just-turned pink shrimp curling firm and opaque The flavor of the sauce will infuse right into the seafood

Finish and Serve:

Taste once again and add a touch of salt and pepper if needed Turn off the heat Serve the curry immediately with a good scoop of cilantro and extra lime wedges Pair with steamed rice for a wholesome meal

Save

Snap peas are my favorite here because their crunch stands out in the creamy sauce I always remember the first time I made this curry for my parents The colors made them smile and every flavor reminded us of our favorite seaside meals together

Storage Tips

Cool leftovers completely before transferring to glass or BPA-free containers Refrigerate for up to three days The sauce thickens slightly but stays creamy When reheating use gentle heat to avoid overcooking the shrimp I like to add a splash of water to revive the consistency

Ingredient Substitutions

Swap shrimp with diced firm tofu for a vegetarian dish or try chunks of firm white fish if shrimp is unavailable For more veggies cauliflower and broccoli both blend beautifully into this curry Be sure soy sauce is gluten-free for a celiac-friendly meal or skip it in favor of coconut aminos

Serving Suggestions

Spoon the curry over steamed jasmine or basmati rice for a classic pairing For lighter fare serve with cauliflower rice or even a bowl of quinoa Garnish with freshly chopped more cilantro and squeeze extra lime for a fresh kick

Cultural Notes

While not an authentic Indian curry this dish draws from the Indian coconut curry tradition Common in coastal areas of India and Southeast Asia such curries make the most of local seafood and fresh produce The vivid colors and aromas are always at the heart of the experience

Seasonal Adaptations

In spring swap in asparagus or green beans In summer try fresh corn kernels and summer squash In autumn stir through cubes of sweet potato or pumpkin

Success Stories

A new cook in my supper club made this for us and it was the first curry they ever tried Their beaming face at the table said it all Everyone went back for seconds There is something extra special about a dish that looks as good as it tastes

Freezer Meal Conversion

If you want to freeze make the curry up to the vegetable and coconut milk step then cool and freeze in portions Add raw shrimp only upon reheating and simmer until just cooked This prevents overcooked rubbery shrimp for the tastiest results

Save

Enjoy this curry for a cheerful, fuss-free meal that brings everyone to the table. A sprinkle of cilantro and a squeeze of lime make each serving pop.

Recipe Questions

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work well. Thaw them thoroughly and pat dry before cooking for best texture.

→ What vegetables can I substitute in this meal?

Any seasonal vegetables like broccoli, snap peas, snow peas, or green beans make great alternatives or additions.

→ Is this dish spicy?

The spice level is mild to medium, but you can adjust by adding or reducing chili flakes as desired.

→ How can I make this vegetarian?

Replace shrimp with firm tofu and use soy sauce or tamari as the only seasoning for a vegetarian option.

→ What pairs well as a side?

Steamed basmati or jasmine rice, or even cauliflower rice, complement the creamy curry sauce beautifully.

→ Can I prepare this meal ahead?

You can prep the vegetables and sauce in advance. Add shrimp just before serving to avoid overcooking.