How to Make the Perfect Shrimp and Lentil Coconut Curry
Indian-Fusion · Medium · 35 min · 2 servings
Red lentils and shrimp simmer together in a fragrant coconut milk curry that delivers an extraordinary amount of plant and animal protein in every bowl. It is a warming and deeply flavorful dish that comes together faster than you would expect.
Why this recipe works
This Shrimp and Lentil Coconut Curry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 560 calories with 44g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g raw shrimp peeled and deveined
- 150 g dry red lentils rinsed
- 400 ml light coconut milk
- 2 tbsp red curry paste
- 1 medium white onion diced
- 2 cups baby spinach
Step by step instructions
Step 1: Cook the Base
Heat a large deep skillet over medium heat with a small amount of oil. Add diced onion and cook for 4 to 5 minutes until softened and translucent. Add red curry paste and stir for 1 minute until fragrant and deeply colored.
Step 2: Simmer the Lentils
Add rinsed red lentils to the skillet followed by coconut milk and 1 cup of water. Stir well to combine everything. Bring to a gentle boil then reduce heat to low and simmer uncovered for 15 minutes until lentils are completely soft.
Step 3: Add the Shrimp
Stir shrimp directly into the simmering curry. Cook for 3 to 4 minutes until shrimp are pink and opaque throughout. Do not let the curry boil vigorously at this stage or the shrimp will toughen quickly.
Step 4: Finish with Spinach
Remove the curry from heat and stir in baby spinach. The residual heat will wilt the spinach perfectly within 1 minute without overcooking it. Taste and adjust salt before serving over rice or with naan bread.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- light coconut milk → full-fat coconut milk for a richer and creamier curry sauce
- red curry paste → yellow curry powder for a milder and more aromatic spice profile
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding shrimp too early before the lentils are fully cooked which results in overcooked rubbery shrimp by the time lentils are done
- Not rinsing red lentils before cooking which can make the curry cloudy and slightly bitter tasting
Nutrition facts
Per serving: 560 calories, 44g protein, 46g carbs, 18g fat, 10g fiber.
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