Creamy Coconut Curry with Shrimp and Corn

Creamy coconut curry made with coconut milk, shrimp, and corn. It all starts with a homemade curry sauce that’s as simple as tossing a few ingredients in the blender. This coconut green curry is luxurious yet easy enough for weeknights!

What you’re looking at here isn’t another green coconut curry recipe. It’s the stuff my childhood was made of. ????

It’s damn near impossible for me to stare at a picture of creamy, flavorful curry without wanting to face plant into an entire pot full of dis stuff. Serious confession here: I had absolutely no idea what to call this recipe. I mean yeah it could be a ‘green curry’ or ‘yellow curry’ but in the end I know better. It’s misleading and friends don’t mislead friends. Especially when it comes to food.

And if we’re really tryina get technical here, i’d call this a chartreuse curry. As it’s quite a nice balance between the two.

Since I’m confessing things, I might as well tell you now that I can’t tell you where this recipe comes from even if I tried. Other than the fact that it’s from my grandma’s kitchen. I could tell you it’s African inspired or that it may even be a little Asian. In the end, it’s grandma’s recipe and that sure is good enough for me. You know, you just don’t question grandma and her magical ways. And speaking of grandmas, can I just say, if your granny can/could cook, her kitchen should be the official food capital of your household. My grandma is my inspiration in the kitchen every single day even though she’s up there somewhere, probably shaking her head because I butchered her signature coconut curry recipe. ? Our cooking styles may be completely different but there are little things that you just can’t help but pick up from people who know food on a much more intimate level.

This curry recipe is what a good chicken noodle soup is to most people. The comfort factor isn’t something that’s easy to put in words.

It’s better felt with the heart and expressed with the soul.
Though this is the BEST coconut curry recipe ever, it is a bit controversial. It starts off with stuff that most people wouldn’t have any issues with and before you know it you’re in deep. We’re talking a pinch of cumin, a little water, garlic cloves, a jalapeño or two, and cilantro. Yes, cilantro. And a whole bunch at that.

Are you still here? I still find is so hard to believe that there are people in this world who don’t like cilantro – I mean whattttttt? I could eat a whole salad with cilantro leaves being the leafy green and the garnish! Better yet, if I can make a curry paste with it and then sprinkle a handful of chopped freshy fresh on top, i’m in.

I’m all in, baby.

HOW TO MAKE THE BEST DARN COCONUT CURRY EVER:

First: it all starts with that simple homemade curry base that comes from throwing a handful of ingredients into the blender. I know, you’re looking for things to sub for that cilantro that you’re picky eater won’t even look at. The truth is, there is no substitute. The flavor of cilantro completely changes when it’s all blended up and sautéed in a little oil. I’m tellin’ ya friend, it tastes nothing like the fresh version of it. So maybe you won’t hate it that much?

Second: We sauté the homemade curry paste in a little coconut oil to really bring those flavors to their full potential. Sure, you can use whatever kinda oil you have at home. I like coconut since this is a coconut curry and it just intensifies the flavors when we add in the full fat coconut milk to make it rich and luxurious.

Third: Once the curry paste is cooked, we create the actual curry with broth, coconut milk and let it come to a boil before adding in the shrimp and corn and just letting it simmer for 5-7 minutes until the sweet shrimp curl up and the broth just thickens a little.

And i’ll tell you this, you can make this with chicken too. When the paste is cooked through, add in sliced or cubed chicken and allow the flavors to coat the chicken and cook for a couple of minutes. before adding in the rest of the ingredients.

And Finally: a few tablespoons of lemon juice to balance out the whole thing. It’s a little sweet from the shrimp. A little heat from the jalapeños. Mellowed earthiness from cilantro. It’s what I imagine food in heaven to be like. All sorts of perfect.

Without a doubt, you need white or brown rice or even quinoa to serve it with.

And spoons. I like using a big spoon for this because it’s almost a soup-like curry that’ll warm you from your fingers to your toes.

Comfy curry bowls are da best.

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Yield: 4-5 servings

Creamy Coconut Curry with Shrimp and Corn

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Creamy coconut curry made with coconut milk, shrimp, and corn. It all starts with a homemade curry sauce that's as simple as tossing a few ingredients in the blender. This coconut green curry is luxurious yet easy enough for weeknights!

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Ingredients

Curry Paste:

• 1 small bunch cilantro (or ½ a large)
• 1-2 jalapeños, seeded and ribbed
• 2 whole garlic cloves
• ¼ teaspoon cumin
• ¼ cup water

Shrimp + Corn Coconut Curry:

• 1 tablespoon coconut oil (or any clear oil you prefer)
• ¼ teaspoon ground turmeric
• 1 (15 ounce) can full fat coconut milk
• ½ teaspoon salt (or more to taste)
• ½ cup chicken broth
• 1 pound shrimp, peeled and deveined (tail on or off)
• 1 ¼ cup fresh or frozen corn kernels
• 2-3 tablespoons lemon juice

To Serve:

• rice, red pepper flakes, additional chipped cilantro

Instructions

1. CURRY PASTE: combine the ingredients for the curry paste in a blender and blend until completely smooth.
2. SHRIMP + CORN COCONUT CURRY: Heat the oil in a large deep skillet over medium high heat. Add the prepared paste and turmeric and cook for about 2-4 minutes or until it's fragrant and thickens into a paste. Add the chicken broth, coconut milk, and salt and allow the curry to come to a simmer before adding in the shrimp and corn. Allow the curry to come back to a simmer before lowering the heat. Cover and let it cook for 5-7 minutes or until the shrimp curl into a 'c' shape. Turn the stove off, add 2 tablespoons of the lemon juice and give it a taste. Add the third tablespoon if desired. I prefer mine with 3 tablespoons.
3. SERVE: The curry with be a little thin, it's thinner than a traditional curry but thicker than a soup. I like to serve it in a bowl with rice and top it with red pepper flakes and chopped cilantro!

Notes

• You can make this curry with chicken if you'd like too (which is how I ate it growing up). Add the chicken once the paste has cooked through and cook for 1-2 minutes before adding in the chicken broth/coconut milk. Follow the rest of there recipe as written and simply omit the shrimp!

Have you made this recipe?

I’d LOVE it if you could take a second to rate this recipe and leave a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR 🙂

IS THIS A GOOD CHOICE FOR YOU?

Nutritional facts based on 5 servings. This doesn’t include the rice.

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