Coconut shrimp curry

Prep time: 10 min

Cook time: 10 min

Serves: 2

Save this recipe! With the image or without the image.


  • 1lb shrimp (8/12) from your local Fisherman’s Market
  • 1 can of coconut milk
  • 1/2 onion
  • 1 cup of shredded carrots
  • 5 dried chillies
  • 3 cloves garlic
  • 3 tbsp of grated or finely minced ginger
  • 3 cups of spinach
  • 2 tbsp of ground coriander
  • 1 bunch of Thai basil
  • 1 tsp of white pepper, or black if you don’t have
  • 3 tbsp red curry paste
  • 1 tbsp of brown sugar
  • Half a lime


  1. In a saucepan heat oil add chills and onion simmer until onions are translucent. (About 2 minutes).
  2. Add the ground coriander, white pepper, minced garlic and ginger, and cook until spice and mix are aromatic. (About 1-2 minutes).
  3. Add chilli paste, basil, half the can of coconut milk, and shredded carrots. Mix until chilli paste is combined then add remaining coconut milk, brown sugar and peeled shrimp. Mix and let simmer for 2-3 minutes.
  4. Add spinach and lime, let simmer until thick and spinach has wilted.
  5. Serve over basmati rice or another type of rice or veggies.


This recipe was created by Tyrone Gordon, Fisherman’s Market Burnaby store manager

Get hooked on our email list

Join now to get tasty recipes, news from the ocean and sales on the fresh catches found at your local Fisherman's Market.

sign up