Saffron Shrimp Curry with Coconut Milk

This Saffron Shrimp Curry with Coconut Milk combines tender shrimp with coconut milk, roasted curry spices, tamarind, ginger, garlic and curry leaves.

A generic roasted curry powder provides the main spice blend, while Saffronice Saffron Powder adds the saffron separately. A final topping of mustard seeds, chilli, curry leaves and grated coconut adds another layer of flavour and texture.

Serve it warm with rice or flatbread for an aromatic seafood meal.

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Why You'll Love This Saffron Shrimp Curry

This curry brings together creamy coconut milk, tender shrimp and aromatic spices in a warming seafood dish.

The shrimp are lightly marinated and seared before being added to the coconut curry sauce. Tamarind provides tanginess, while a small amount of jaggery balances the sauce.

It also makes 4 servings, making it a great option for a family meal or midweek dinner.

Recipe Snapshot

Ingredients

For the Shrimp

• 13–15 shrimp, peeled and deveined
• 1 tablespoon (15 ml) oil
• ½ teaspoon (about 1 g) red chilli powder
• Sea salt flakes, to taste

For the Curry

• 1 teaspoon (5 ml) coconut oil
• 1–2 garlic cloves, minced
• 1½ tablespoons (about 10–12 g) generic roasted curry powder
• ¼ teaspoon (about 0.5 g) Saffronice Saffron Powder
• 6 shallots, sliced
• 4 slices fresh ginger, ground into a paste
• 6–7 curry leaves
• 1 tomato, diced
• 1 cup (240 ml) coconut milk
• 1½ tablespoons (22.5 ml) tamarind extract
• 1 small piece jaggery

For the Garnish

• ½ teaspoon (about 1–2 g) mustard seeds
• 1 red chilli, sliced
• 1 teaspoon (5 ml) oil
• 1 tablespoon (about 5 g) grated coconut
• 4 curry leaves

Let's Start Cooking

Step 1 – Prepare & Marinate the Shrimp

Peel and devein the shrimp, then combine them with the red chilli powder, sea salt and oil.

Mix well and leave to marinate for approximately 10 minutes.

Meanwhile, grind the ginger into a paste and slice the shallots and tomato.

Step 2 – Sear the Shrimp

Heat 1 tablespoon (15 ml) oil in a pan over medium heat.

Add the marinated shrimp and lightly sear until just cooked. Transfer to a plate and set aside.

Step 3 – Build the Curry Base

Heat the coconut oil in another pan and add the sliced shallots. Cook for 3–4 minutes, stirring regularly.

Add the ginger paste and garlic, then stir in the generic roasted curry powder and Saffronice Saffron Powder.

Add 2 tablespoons (30 ml) of the coconut milk and cook for approximately 3 minutes, stirring occasionally.

Step 4 – Add the Coconut Milk & Simmer

Pour in the remaining coconut milk and stir well.

Add the tomato, 6–7 curry leaves, tamarind extract, sea salt and jaggery. Mix well and simmer for approximately 4 minutes.

Add the seared shrimp and simmer over low heat for another 3–4 minutes.

Step 5 – Prepare the Garnish & Serve

Heat 1 teaspoon (5 ml) oil in a small pan.

Add the mustard seeds, sliced red chilli, 4 curry leaves and grated coconut and cook for approximately 2 minutes.

Spoon the hot mixture over the finished shrimp curry and serve immediately with rice or flatbread.

Why Add Coconut Milk in Two Stages?

The coconut milk is used slightly differently during two stages of cooking.

First, 2 tablespoons (30 ml) are added to the roasted curry powder, saffron, ginger and garlic mixture and cooked for approximately 3 minutes.

The remaining coconut milk is then added before the tomato, curry leaves, tamarind and jaggery go into the pan.

Expert Tips

A few simple tips can help you get tender shrimp and a flavourful coconut curry.

• Cook the shrimp in two stages. Lightly sear them first, then add them back to the curry sauce for the final few minutes of cooking.
• Give the shrimp 10 minutes to marinate. This allows the chilli and seasoning to coat them before cooking.
• Cook the shallots gently. Stir regularly for 3–4 minutes to prevent them from burning.
• Use roasted curry powder. The recipe calls for 1½ tablespoons of roasted curry powder, with Saffronice Saffron Powder added separately.
• Add the coconut milk in stages. Use a small amount first to develop the spice base.
• Add the tamarind and jaggery to the sauce. Both are added after the remaining coconut milk, along with the tomato and curry leaves.
• Prepare the garnish just before serving. Spoon the warm mustard seed, chilli, coconut and curry leaf mixture over the finished curry.

What to Serve with Saffron Shrimp Curry

This creamy seafood curry works well with simple accompaniments that can be served alongside the coconut sauce.

Serve it warm with rice or flatbread, as suggested for the dish.

Storage & Reheating

Allow leftover shrimp curry to cool before transferring it to an airtight container and refrigerating it promptly.

When ready to serve, reheat the curry thoroughly until the sauce and shrimp are hot throughout. Stir gently during reheating so everything heats evenly.

If the curry has thickened in the refrigerator, stir in a small amount of water while reheating until it reaches your preferred consistency.

More Seafood & Saffron Recipes to Try

If you enjoyed this creamy shrimp curry, try these other seafood recipes featuring prawns, fish and aromatic saffron.

• Saffron Laksa Noodle Soup – Another prawn and coconut milk recipe, combining rice noodles, tofu and aromatic spices in a warming broth.
• Seafood Paella with Saffron – A hearty seafood and rice dish combining prawns, mussels, squid and saffron.
• Seafood BBQ Skewers with Saffron – A grilled seafood option featuring prawns and fresh fish with lime and aromatic seasonings.
• Salt & Pepper Calamari with Saffron – A crispy seafood appetiser finished with saffron and served with fresh lemon.

From creamy prawn dishes to grilled seafood and saffron rice, these recipes offer more ways to enjoy seafood with saffron.

Ready to Cook?

Sear the marinated shrimp, then build a creamy curry sauce with roasted curry powder, Saffronice Saffron Powder, coconut milk, tamarind and aromatic curry leaves.

Finish with mustard seeds, chilli and grated coconut, then serve warm with rice or flatbread for an aromatic Saffron Shrimp Curry.

Frequently Asked Questions

How many shrimp do I need?

Use 13–15 shrimp, peeled and deveined, as specified in the recipe.

How long should I marinate the shrimp?

Marinate the shrimp for approximately 10 minutes before searing.

When do I add the jaggery?

Add the jaggery with the tomato, curry leaves, tamarind extract and sea salt after pouring in the remaining coconut milk.

How many servings does this recipe make?

The recipe makes 4 servings.

What should I serve with shrimp curry?

Serve it with rice or flatbread, both of which work well with the creamy coconut curry sauce.