Easy Coconut Shrimp and Spinach Curry: A Cozy Dinner Favorite

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Years ago, back when I was in the military, I spent a month in Thailand and it remains one of the best months of my life. I fell completely in love with the place, and somewhat to my own surprise, with the food.

I’ll be honest: I was a serious picky eater back then (so much so that my command was half-worried I wouldn’t eat the whole month). But the food in Thailand was so incredible that I happily ate my way through the entire trip, and my love of Asian flavors was born right there. So anytime I get the chance to make something that takes me back to those Thailand days, I jump at it and this coconut shrimp and spinach curry does exactly that.

It’s warm, fragrant, and deeply comforting, with tender shrimp and spinach simmered in a rich, golden coconut-tomato sauce. Spooned over rice, it tastes like something special, and it comes together in one pan on the stovetop.

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Why You’ll Love This Recipe

• It’s deeply flavorful. Warm curry spices, creamy coconut, and a bright tomato base.
• It comes together in one pan. Easy to make, easy to clean up.
• It’s cozy and comforting. The kind of meal that feels like a warm hug over rice.
• It’s easy to adapt. Adjust the spice, swap the protein, or add more veggies.
• It tastes like takeout at home. Restaurant-worthy flavor in your own kitchen.

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Ingredient Notes

Shrimp — Large shrimp, peeled and deveined. They marinate briefly in lemon juice and a little cayenne before going into the curry. Fresh or thawed-from-frozen both work.

Coconut milk — Full-fat unsweetened coconut milk gives the sauce its signature richness and body. Light coconut milk works but will be thinner.

Diced tomatoes — A can of diced tomatoes (with juice) forms the base of the sauce alongside the coconut milk.

Aromatics — Onion, red bell pepper, garlic, and fresh ginger build the deep, savory flavor.

Spices — Ground coriander, curry powder, and turmeric give it that warm, golden curry character.

Spinach — A big handful stirred in at the end adds color and goodness.

Rice — For serving and soaking up all that sauce.

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How to Make Coconut Shrimp and Spinach Curry

1. Marinate the shrimp. In a bowl, mix the shrimp with fresh lemon juice, a sprinkle of cayenne, and a pinch of salt and pepper. Let sit about 15 minutes.
2. Start the sauce. Heat the oil in a large skillet over medium heat. Add the diced onion and red pepper and cook until softened. Stir in the garlic and sauté about a minute.
3. Bloom the spices. Add the ginger, coriander, curry powder, and turmeric. Stir and cook 1–2 minutes until fragrant.
4. Simmer the base. Add the diced tomatoes with their juices and the sugar. Stir and simmer about 15 minutes.
5. Add the coconut milk. Stir it in and simmer another 10 minutes. Taste and season with salt and pepper.
6. Finish. Add the spinach and the shrimp (with their marinade juices). Simmer a few minutes more, until the shrimp are cooked through — they’ll curl up and turn light pink.
7. Serve over cooked rice and enjoy.

Note: Recipe from Stuck On Sweet — I loved it just as written.

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Tips for the Best Curry

• Bloom your spices. Cooking the spices in the oil for a minute before adding liquid deepens their flavor.
• Use full-fat coconut milk. It makes the sauce luxuriously creamy; light versions come out thinner.
• Don’t overcook the shrimp. They’re done the moment they curl and turn pink … just a few minutes.
• Let it simmer. The longer simmer is what melds all those flavors together, so don’t rush it.
• Taste and adjust. Season at the end to get the balance just right for your palate.

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Variations to Try

• Adjust the heat: Add more cayenne or a sliced chili for spicier; ease off for milder.
• Switch the protein: Chicken, tofu, or chickpeas all work beautifully in place of (or alongside) the shrimp.
• Add more veggies: Peas, green beans, cauliflower, or sweet potato make it heartier.
• Make it richer: A squeeze of lime and fresh cilantro at the end brighten everything up.
• Serve it differently: Try it over jasmine rice, basmati, cauliflower rice, or with warm naan.

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What to Serve With It

This curry is satisfying over rice, but it’s lovely with:

• Warm naan or flatbread
• Jasmine or basmati rice
• A simple cucumber salad
• Steamed or roasted vegetables
• A cooling side of raita or yogurt

For more cozy dinners, browse my Dinner recipes.

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Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days. The flavors deepen overnight, making this a fantastic next-day lunch.

Reheating: Warm gently on the stovetop or in the microwave. Add a splash of water or coconut milk if the sauce has thickened.

Freezing: The curry sauce freezes well for up to 2 months. For best texture, freeze the sauce without the shrimp and add freshly cooked shrimp when reheating, since shrimp can get rubbery after freezing and reheating.

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Frequently Asked Questions

Can I use light coconut milk? You can, but full-fat gives the sauce its signature creaminess. Light will be thinner.

How spicy is this curry? It’s mild-to-medium as written. Adjust the cayenne up or down to suit your taste.

Can I make it without shrimp? Absolutely! Chicken, tofu, or chickpeas are all great swaps for a different take.

How do I know when the shrimp are done? They curl into a loose “C” shape and turn light pink and opaque after just a few minutes in the simmering sauce.

What’s the best rice to serve with it? Jasmine or basmati are classic, but any rice you love works. Cauliflower rice is a nice lower-carb option.