This Hilton Head-inspired curry pairs tender shrimp with coconut milk, vegetables, warm curry spices, and a squeeze of lime, served over fluffy rice. It is a coastal-style weeknight supper rather than a claim about a traditional Hilton Head dish, and its mild, creamy sauce is easy to adjust for more heat.
Ingredients
- 1 cup (185 g) jasmine rice
- 1½ cups (355 ml) water, for the rice
- ¼ teaspoon (1.5 g) fine salt, for the rice
- 1½ pounds (680 g) large raw shrimp, peeled and deveined, thawed if frozen
- 1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
- 1 medium yellow onion, about 1 cup diced (150 g)
- 1 medium red bell pepper, seeded and cut into bite-size strips, about 1½ cups (150 g)
- 4 garlic cloves, finely chopped (about 12 g)
- 1 tablespoon (6 g) finely grated fresh ginger
- 2 tablespoons (12 g) mild curry powder
- ½ teaspoon (1.5 g) ground turmeric
- ¼ teaspoon (0.5 g) red pepper flakes, optional
- 1 tablespoon (16 g) tomato paste
- 1 can (13.5 ounces/400 ml) unsweetened coconut milk, well shaken
- ¾ cup (180 ml) low-sodium chicken or vegetable broth
- 1 tablespoon (15 ml) fish sauce
- 1 teaspoon (4 g) packed light brown sugar
- ½ teaspoon (3 g) fine salt, plus more to taste
- 3 cups (90 g) baby spinach
- 1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
- ¼ cup (10 g) roughly chopped fresh cilantro
Instructions
- Prepare the ingredients. If the shrimp are frozen, thaw them in the refrigerator overnight or in a sealed bag submerged in cold water, changing the water as needed; pat thawed shrimp dry. Dice the onion, slice the pepper, chop the garlic, grate the ginger, and measure the spices and liquids. Rinse the rice in a fine-mesh strainer until the runoff is mostly clear. This preparation takes about 25 minutes if the shrimp are already thawed.
- Cook the rice. Combine the rinsed rice, 1½ cups (355 ml) water, and ¼ teaspoon (1.5 g) salt in a small saucepan. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Cook until the water is absorbed and the grains are tender, about 15 minutes. Turn off the heat and leave the pan covered for 10 minutes; fluff the rice with a fork just before serving. Keep the lid closed during cooking and resting so steam stays in the pan.
- Start the curry base. While the rice cooks, heat the oil in a wide, deep skillet or sauté pan over medium heat. Add the onion and red pepper and cook for about 4 minutes, stirring now and then, until the onion starts to soften but the pepper still holds its shape. Add the garlic and ginger and stir for 30 seconds, just until fragrant; avoid letting the garlic brown.
- Bloom the spices and build the sauce. Stir in the curry powder, turmeric, and optional red pepper flakes for about 30 seconds. Add the tomato paste and stir until it coats the vegetables. Pour in the coconut milk and broth, then mix in the fish sauce, brown sugar, and ½ teaspoon (3 g) salt. Bring the sauce to a gentle simmer and cook for 4 minutes, stirring occasionally. Keep it at a steady, gentle bubble rather than a hard boil, which can make the sauce separate or reduce too quickly.
- Cook the shrimp safely. Add the shrimp in an even layer and turn them through the sauce. Simmer gently for about 3 to 5 minutes, turning once, until they are opaque and just firm. Check the thickest shrimp with a food thermometer: shrimp, like other fish and seafood, should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). The exact time depends on shrimp size and whether they began cold, so use the thermometer rather than color alone. Avoid prolonged cooking, which makes shrimp rubbery.
- Finish and serve. Stir in the spinach and cook for about 1 minute, just until wilted. Take the pan off the heat, add the lime juice, and taste the sauce. Adjust with a little more salt or lime if needed. Spoon the curry over the rested rice, scatter cilantro over the top, and serve with lime wedges. From the start of cooking the rice to finishing the curry, allow about 33 minutes of cooking time, plus the rice’s 10-minute covered rest.
Tips
- Use coconut milk, not coconut cream. Full-fat unsweetened coconut milk gives the sauce body without making it overly thick or sweet. Shake the can well before opening; if the contents have separated, whisk them together. Light coconut milk works too, though the curry will be thinner and less rich.
- Keep the shrimp cold until cooking. Thaw frozen shrimp safely in the refrigerator or in cold water, not on the counter. Drying them before they go into the pan helps prevent extra water from diluting the sauce. If using smaller shrimp, check them early because they cook faster.
- Control the spice with the curry powder and pepper flakes. Curry powders vary in flavor and heat. Start with a mild blend and leave out the flakes for a gentler bowl; add extra flakes at the table for people who want more kick. Taste the sauce before adding additional salt because fish sauce is already salty.
- Use a wide pan and a gentle simmer. A wide skillet gives the shrimp room to cook evenly, and gentle heat protects the coconut sauce from boiling aggressively. If the sauce thickens before the shrimp are ready, stir in broth 1 tablespoon (15 ml) at a time.
Serving Suggestions
Serve the curry in shallow bowls over jasmine rice so each portion gets plenty of sauce. Basmati rice is a good alternative if you prefer longer, more separate grains; brown rice also works, but it needs its own longer cooking time, so start it before the curry. For a lighter plate, spoon the curry over cooked cauliflower rice, while keeping in mind that it will not absorb the sauce as well as regular rice.
A crisp side gives contrast to the creamy curry. Try sliced cucumber with lime, a simple green salad, or quickly steamed green beans. Warm flatbread can help scoop up the sauce, though it is optional alongside rice. Put extra lime wedges and chopped cilantro on the table so diners can brighten their own servings. If serving the meal for a group, keep the curry warm over very low heat only briefly; shrimp continue to firm up as they sit, so bring it to the table soon after the shrimp finish cooking.
Variations
Make it vegetarian. Replace the shrimp with one 14-ounce (400 g) can of drained chickpeas and use vegetable broth. Stir the chickpeas into the simmering sauce and warm them through for about 5 minutes, then add the spinach and lime. Chickpeas do not need the seafood temperature check, and they make a filling, mild alternative. You can also use about 12 ounces (340 g) of cubed extra-firm tofu, browned separately and added to the sauce near the end.
Swap the seafood. Firm white fish cut into 1-inch (2.5 cm) pieces can stand in for shrimp; simmer gently until the thickest piece reaches 145°F (63°C), the USDA FSIS safe minimum temperature for fish. Scallops can also work, but their size affects cooking time, so check for doneness carefully. Avoid adding different seafood at once unless their cooking times are similar.
Add more vegetables. Sliced zucchini, thinly cut carrots, or a cup of green peas can go into the sauce with the pepper or during the simmer, depending on how quickly they cook. For firmer vegetables, cook them until just tender before adding the shrimp. Keep the total amount moderate so the sauce still coats the ingredients rather than becoming crowded and watery.
Adjust the flavor profile. For a little sweetness, add another teaspoon of brown sugar; for more tang, add lime a teaspoon at a time at the end. If you cannot find fish sauce, use soy sauce in the same amount. Soy sauce changes the flavor and makes the sauce less distinctly savory in a seafood style, but it is a practical substitute. Check its saltiness before seasoning further.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, dividing a large amount into shallow containers so it cools promptly. Store the curry and rice in separate airtight containers when possible. The cooked shrimp curry and rice keep for 3 to 4 days in the refrigerator. For longer storage, freeze the curry for up to 2 months for best quality; coconut sauce may look slightly separated after thawing, but gentle stirring while reheating can bring it together. Rice can also be frozen separately in portions.
Reheat only the portion you plan to eat, on the stovetop over low to medium-low heat with a splash of broth or water, stirring gently. Heat leftovers to 165°F (74°C), the USDA FSIS temperature for reheated leftovers, and check the center with a food thermometer. Microwave portions in a covered, microwave-safe dish, stirring midway through heating and checking the temperature in more than one spot. Avoid repeated reheating, since it can dry out shrimp and affect the sauce.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them before cooking for more even timing, then drain and pat dry. The safest convenient method is to thaw them in the refrigerator; a sealed bag in cold water is a faster option. Do not add a solid block of frozen shrimp directly to the sauce, because it can cool and dilute the curry and make doneness harder to judge.
Can I make the curry ahead?
You can prepare the chopped vegetables and measure the sauce ingredients a day ahead, storing them covered in the refrigerator. For the best shrimp texture, cook the curry and shrimp close to serving time. If you make the full dish ahead, cool and refrigerate it promptly, then reheat leftovers to 165°F (74°C); expect the shrimp to be a little firmer than when freshly cooked.
Why does my coconut curry look thin?
It may need a few more minutes of gentle simmering before the shrimp go in, or it may have extra liquid from wet vegetables or shrimp. Let the sauce reduce uncovered for a short time, stirring regularly, before adding the seafood. If you have already cooked the shrimp, take them out while the sauce reduces so they do not overcook, then return them briefly to warm through.
What kind of curry powder should I buy?
A standard mild curry powder from a grocery store is suitable. Blends differ, so the finished curry may taste more earthy, sweet, or peppery depending on the mix. If you have a particularly strong blend, begin with 1½ tablespoons (9 g), taste the sauce, and add the remaining ½ tablespoon (3 g) if you want a fuller spice flavor.
Can I leave out the fish sauce?
Yes. Replace it with soy sauce, or use an equal amount of extra broth and season the sauce with salt to taste. Soy sauce adds a different, more bean-forward savory note, while broth alone makes the flavor milder. If you need the meal to be gluten-free, check the labels on the broth, curry powder, and any soy sauce; tamari is often used as a gluten-free soy-sauce alternative, but labels vary.
Related
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- Curry Hut Indian Food: A Rich Chicken Curry
- Egyptian Chicken and Rice with Spiced Broth and Vermicelli
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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