Singapore Shrimp Curry with Coconut-Ginger Rice

Singapore Shrimp Curry with Coconut-Ginger Rice

It is no secret that I adore a good curry!  Browsing through my recipe index, I was amazed at the number of gorgeous curry recipes I have made, not to mention the long list that I haven’t blogged!  So, when I prepared today’s recipe, my foodie brain was thrilled by the delightfully distinct flavour of this dish. There is no cumin or coriander here, or commercially prepared curry powder – not even garlic.  But the flavours from the simple list of ingredients combine to make your taste buds sing and create a remarkably new flavour profile for the world of curries.  I was a bit surprised by the method as well.  I had never toasted shrimp tails and added them back into the liquid to deepen the essence, but this is just brilliant!  Let’s face it, there is a load of shriminess in shrimp tails, so why not take advantage of it?

I love the rice recipe here as well.  The original recipe asked for the lemon grass and ginger to be cut in large pieces and then extracted before serving.  I chopped everything very fine and left it all in.  Every bite has the zing of ginger and lemongrass and a more textured experience to the whole dish.

 I found the recipe in my latest culinary crush, “Milk Street Magazine” (March-April 2018).  I plan to share this curry wonder with my fellow foodies at Fiesta Friday this week.  Be sure to pop over to see what everyone has to offer!  This week’s party is co-hosted by Diann at Goats and Greens.

Singapore Shrimp Curry with Coconut-Ginger Rice


1 cup full-fat coconut milk

½ cup unsalted, roasted macadamia nuts

3 lemon grass stalks, trimmed to the lower 6 inches, chopped

2-inch piece of ginger, peeled and cut into 3 pieces

1 tablespoon ground turmeric

1 teaspoon packed light brown sugar

1 ½ pounds shrimp (21/25 count), peeled, deveined, tails removed and reserved

kosher salt and ground white pepper

2 Fresno chilies, stemmed, halved, seeded and sliced into half rings

2 teaspoons grated lime zest, plus 2 tablespoons lime juice


In a blender, combine the coconut milk, 1 cup water, macadamia nuts, lemon grass, ginger, turmeric and sugar.  Blend until smooth, about 1 minute.

Season the shrimp with salt and pepper.  In a large skillet, over medium-high, heat 1 tablespoon of the coconut oil, until smoking.  Add half the shrimp in a single layer and cook until golden, about 45 seconds. Transfer to a bowl.  Repeat with 2 teaspoons of the remaining oil and the remaining shrimp.  Set the shrimp aside.  Don’t wipe out the skillet.

Add the chilies to the skillet and cook, stirring until beginning to brown and soften, about 1 minute.  Transfer to the bowl with the shrimp and stir.

Add the remaining 1 teaspoon coconut oil to the skillet and heat over medium-high heat until smoking.  Add the tails and stir until beginning to blister, about 1 minute.  Turn the heat off and stir in the coconut milk mixture. Bring to a simmer over medium and cook, stirring to prevent sputtering and until beginning to thicken, 3-5 minutes.

Set a mesh strainer over a medium bowl.  Pour the mixture through and press to extract 1 ½ cups liquid.  Discard the solids and return the liquid to the skillet. Bring to a simmer over medium. Pour in any shrimp juices, but not the shrimp, and cook, stirring until thickened, about 5 minutes.

Reduce to low and stir in the shrimp and chilies, then cover and cook until the shrimp are opaque, 2 to 4 minutes.  Stir in the lime zest and juice, then taste and season with salt and pepper.  Serve with coconut-ginger rice.

Coconut-Ginger Rice


1 tablespoon unrefined coconut oil

2 medium shallots, halved and finely chopped

1-inch piece fresh ginger, finely chopped

1 lemon grass stalk, trimmed to the lower 6 inches, very finely chopped

1 ½ cups Basmati rice, rinsed and drained

½ cup coconut milk

1 ½ cups water

1 teaspoon kosher salt


In a large saucepan, over medium-high, heat the oil until just smoking.  Add the shallots and cook until lightly browned, 3 to 5 minutes.  Add the ginger and lemon grass and cook for 30 seconds.  Stir in the rice, 1 ½ cups water, coconut milk and salt.  Bring to a simmer.  Cover and reduce to low and cook until the liquid is absorbed, 15 – 20 minutes. Remove from the heat and fluff with a fork.

A delicate curry with loads of flavour!





15 Responses to “Singapore Shrimp Curry with Coconut-Ginger Rice”

  1. mega901

    Looks delicious, mout watering. I’ve eaten curry like this in Singapore, it was very delicious. Thank you for the recepie, I will try it.

  2. Jhuls

    What a wonderful curry recipe! I love curry and this sounds absolute yum! Thanks for sharing, Chef Juliana. Happy Fiesta Friday!

  3. frejatravels

    oh boy.. looks really yummy. unfortunately not many fresh ingredient in Copenhagen. Now I only dream about the food until I visit Singapore in the future:)

  4. petra08

    I am not sure how I missed this but what a curry! I love the flavours and I will absolutely make this! Delicious!

  5. Joanne Finnamore

    I made this fabulous dish tonight for my family ! We all loved it so much! Yum. Such a lovely flavour and just enough heat. Next time I will triple the sauce as my sons both wanted more!

  6. chefjulianna

    Hey Joanne! So glad that you tried this one! We both really loved it as well, and I am definitely going to make it again! Great idea to triple the sauce! 🙂


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