Spicy Coconut Shrimp Curry

Spicy coconut shrimp curry offers a tapestry of flavors from sweet coconut milk to spicy chili, creating a unique pairing with the floral and slightly sweet notes of the Viognier.

Recipe Information

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

Total Servings: 4


  • 1 lb Shrimp (peeled and deveined)
  • 2 tbsp Coconut oil
  • 1 Large onion (finely chopped)
  • 4 Cloves of garlic (minced)
  • 2-inch piece of ginger (grated)
  • 1 Red bell pepper (sliced)
  • 1 Green bell pepper (sliced)
  • 2 tbsp Curry powder
  • 1 tsp Ground tumeric
  • 1 tsp Ground cumin
  • ½ tsp Cayenne pepper (adjust for spice preference)
  • 1 cup Canned tomatoes (diced)
  • 14 oz Coconut milk (full fat)
  • 1 cup Chicken or vegetable broth
  • ¼ cup Fresh cilantro (chopped)
  • 2 tbsp Lime juice
  • Salt and pepper to taste


  1. Season the shrimp with salt and pepper. Set aside.

  2. In a large skillet, heat coconut oil over medium heat.

  3. Add onions, garlic, and ginger, cooking until the onions are translucent.

  4. Stir in curry powder, turmeric, cumin, and cayenne pepper. Cook for about a minute until fragrant.

  5. Add the red and green bell peppers, sautéing until they start to soften.

  6. Pour in the diced tomatoes, coconut milk, and broth. Bring to a simmer.

  7. Add the shrimp in the skillet. Cook for about 5-7 minutes or until the shrimp are pink and cooked through.

  8. Stir in lime juice and cilantro. Adjust seasoning with salt and pepper.

  9. Serve hot with basmati rice or naan bread. Pair with a chilled glass of Viognier.