The Best Creamy Coconut Curry with Shrimp & Corn: An Easy Weeknight Recipe with Homemade Paste

Experience the ultimate comfort in a bowl with this creamy coconut curry, featuring succulent shrimp and sweet corn. Crafted with a vibrant homemade curry paste that comes together effortlessly in a blender, this dish is both luxuriously flavorful and surprisingly simple to prepare, making it a perfect choice for busy weeknights.

This isn’t just another green coconut curry recipe; it’s a culinary journey steeped in tradition and brimming with nostalgic flavors. For me, this dish evokes cherished childhood memories, a taste of home that’s simply unparalleled. The mere sight of this creamy, aromatic curry makes me want to dive headfirst into a whole pot. It’s a confession: pinning a specific name on this recipe was a challenge. While it bears resemblances to both green and yellow curries, labeling it definitively felt misleading. This curry truly embodies a unique hue, a vibrant chartreuse that perfectly balances the characteristics of both. It’s truly a category all its own.

Another confession: I can’t precisely trace the origin of this particular recipe beyond its home in my grandmother’s kitchen. Whether it has African influences, Asian undertones, or a blend of both, what matters most is its authenticity as my grandma’s creation – and that’s more than enough for me. You simply don’t question the magic that happens in a grandmother’s kitchen. Speaking of grandmas, if your granny was or is a fantastic cook, her kitchen should undoubtedly be the culinary heart of your home. My own grandmother remains my daily inspiration, even if I occasionally put my own spin on her signature coconut curry. Our cooking styles might differ, but the fundamental insights into food, passed down through generations, are invaluable and truly unforgettable.

For many, chicken noodle soup is the quintessential comfort food. For me, this curry holds that sacred space. The profound sense of comfort it delivers isn’t easily described in words; it’s a feeling that resonates deep within the heart and soul.

While I wholeheartedly believe this is the best coconut curry recipe you’ll ever taste, it does come with a slightly controversial ingredient: cilantro. The journey to this incredible flavor begins with a few common items: a pinch of cumin, a splash of water, fresh garlic cloves, one or two jalapeños for a subtle kick, and then, a generous bunch of cilantro. Yes, cilantro – and lots of it!

Are you still with me? It’s genuinely perplexing to me that some people don’t enjoy cilantro. I mean, how can that be? I could easily eat a whole salad with cilantro as the main leafy green, not just a garnish! Even better, when I can transform it into a flavorful curry paste and then sprinkle fresh, chopped cilantro on top for a burst of freshness, I’m absolutely all in. This herb is the secret ingredient that truly elevates this creamy coconut curry, adding an earthy, vibrant depth that simply can’t be replicated.

HOW TO MAKE THIS INCREDIBLE CREAMY COCONUT CURRY

The secret to this exceptional dish lies in its simple, homemade curry base. It all begins by tossing a handful of fresh ingredients into a blender. I know what you might be thinking: “What can I substitute for the cilantro if I’m not a fan, or if I’m cooking for someone who is?” The truth is, there isn’t a direct substitute that captures the unique essence cilantro brings to this paste. The flavor of cilantro undergoes a remarkable transformation when it’s finely blended and then sautéed in a little oil. It tastes nothing like its fresh, raw counterpart, evolving into a mellow, earthy, and aromatic foundation for the curry. So, perhaps you won’t dislike it as much as you think when it’s cooked into this magnificent dish?

Once your vibrant curry paste is ready, the next crucial step is to sauté it gently. We heat a touch of coconut oil – or any clear oil you prefer, though coconut oil enhances the tropical notes of this dish – in a large, deep skillet over medium-high heat. Adding the homemade paste and a pinch of ground turmeric to the hot oil allows the flavors to truly bloom. Cook this fragrant mixture for about 2-4 minutes, stirring continuously, until it becomes wonderfully aromatic and thickens into a rich paste. This step is vital for deepening the flavor profile and ensuring a well-rounded taste.

With the curry paste cooked to perfection, it’s time to build the luscious curry sauce. Pour in the chicken broth and a can of full-fat coconut milk. Full-fat coconut milk is essential here, providing that luxurious creaminess and rich texture that defines a truly exceptional coconut curry. Stir in the salt and bring the mixture to a gentle simmer. Once simmering, carefully add the peeled and deveined shrimp and the fresh or frozen corn kernels. Allow the curry to return to a simmer, then reduce the heat, cover, and let it cook for just 5-7 minutes. This short cooking time is perfect for the shrimp, which will curl into tender ‘c’ shapes, and for the broth to slightly thicken, melding all the flavors beautifully. If you prefer, this recipe is incredibly versatile and can be made with chicken as well! If using chicken, add sliced or cubed chicken once the paste is cooked through, letting it cook for a couple of minutes until lightly seared and coated with the flavorful paste, before introducing the broth and coconut milk.

Finally, to perfectly balance the rich flavors of this creamy coconut curry, stir in 2-3 tablespoons of fresh lemon juice. This bright, acidic touch cuts through the richness of the coconut milk, enhancing the natural sweetness of the shrimp, tempering the subtle heat from the jalapeños, and bringing out the mellow earthiness of the cilantro. It’s a symphony of flavors – a little sweet, a little spicy, perfectly earthy, and wonderfully bright. This is what I imagine heavenly food tastes like: utterly perfect.

To complete this delightful meal, serve your creamy coconut curry generously over a bed of fluffy white rice, wholesome brown rice, or nutritious quinoa. The grains are essential for soaking up every last drop of the exquisite sauce. And don’t forget the spoons! I always reach for a large spoon when enjoying this dish because its almost soup-like consistency is incredibly comforting, warming you from your fingertips to your toes. These cozy curry bowls are truly the best!

Yield: 4-5 servings

Creamy Coconut Curry with Shrimp and Corn

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

This easy creamy coconut curry recipe, featuring tender shrimp and sweet corn, starts with a incredibly flavorful homemade curry paste. It’s a luxurious yet quick-cooking meal, perfect for any night of the week and guaranteed to become a family favorite.

Ingredients

For the Homemade Curry Paste:

• 1 small bunch cilantro (or ½ a large bunch), roughly chopped
• 1-2 jalapeños, stemmed, seeded, and ribbed (adjust to your spice preference)
• 2 whole garlic cloves, peeled
• ¼ teaspoon ground cumin
• ¼ cup water (to aid blending)

For the Shrimp + Corn Coconut Curry:

• 1 tablespoon coconut oil (or your preferred neutral cooking oil)
• ¼ teaspoon ground turmeric
• 1 (15 ounce) can full-fat coconut milk (for ultimate creaminess)
• ½ teaspoon salt (or more to taste)
• ½ cup chicken broth (or vegetable broth for a vegetarian option)
• 1 pound shrimp, peeled and deveined (tail on or off, as desired)
• 1 ¼ cup fresh or frozen corn kernels
• 2-3 tablespoons fresh lemon juice (for brightness and balance)

To Serve:

• Cooked white or brown rice, red pepper flakes (optional), additional chopped fresh cilantro

Instructions

1. PREPARE THE CURRY PASTE: In a blender, combine all the ingredients for the curry paste: cilantro, jalapeños, garlic cloves, cumin, and water. Blend on high until the mixture is completely smooth and forms a vibrant green paste. Set aside.
2. COOK THE CURRY: Heat the coconut oil in a large deep skillet or Dutch oven over medium-high heat. Add the prepared curry paste and ground turmeric. Cook, stirring frequently, for about 2-4 minutes, or until the paste is fragrant, deepens in color, and thickens slightly. This step is crucial for developing the rich flavors. Next, pour in the chicken broth, full-fat coconut milk, and salt. Stir everything together and bring the curry to a gentle simmer. Once simmering, carefully add the peeled and deveined shrimp and the corn kernels. Allow the curry to return to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 5-7 minutes. The shrimp will curl into a ‘c’ shape and turn opaque when cooked through. Turn off the stove, then stir in 2 tablespoons of fresh lemon juice. Taste the curry and add the third tablespoon of lemon juice if you desire a brighter, tangier flavor. (I personally find 3 tablespoons to be perfect for balancing the richness.)
3. SERVE: The consistency of this curry is wonderfully unique – it’s slightly thinner than a traditional thick curry but richer than a soup, making it perfect for spooning over grains. Serve the warm curry in bowls with a generous portion of cooked rice. Garnish with a sprinkle of red pepper flakes for an extra kick and a scattering of fresh chopped cilantro for vibrant flavor and aroma. Enjoy this incredibly comforting and flavorful meal!

Notes

• CHICKEN VARIATION: This curry is also delicious with chicken, as it was often prepared in my childhood home. To make with chicken, after the curry paste has cooked through (Step 2), add 1 pound of sliced or cubed boneless, skinless chicken breast or thigh to the skillet. Cook for 3-5 minutes, stirring occasionally, until the chicken is lightly seared and coated with the paste. Then, proceed with adding the chicken broth and coconut milk, following the rest of the recipe as written. Simply omit the shrimp!
• SPICE LEVEL: For less heat, use only one jalapeño and remove all seeds and ribs. For more heat, leave some or all of the seeds and ribs in one or both jalapeños.
• MAKE AHEAD: The curry paste can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. This makes weeknight cooking even faster!
• OTHER VEGETABLES: Feel free to add other quick-cooking vegetables like diced bell peppers, green beans, or spinach during the last few minutes of cooking with the shrimp.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!

IS THIS A GOOD CHOICE FOR YOU?

Nutritional facts based on 5 servings of the curry itself, not including rice or other accompaniments. Please adjust based on your specific ingredients and portion sizes.