Shrimp Curry Sauce

I love me some curry especially the decadent coconut milk kind. It’s surprising how easy and quick it is to actually make curry sauce at home. Mind you, the protein options are endless. I have made both chicken and fish curry in the past.  I chose shrimp for this recipe because it’s amazingly quick and doesn’t require much prep work.  You can whip this up in less than 20 minutes. If you live in Nigeria, please try using fresh shrimps. It’s a million times better than frozen

Shrimp curry sauce

Prep time: 

Cook time: 

Total time: 

Serves: 6

  • 20-25 shrimps (peeled, devined and cleaned)
  • 2 tablespoons oil
  • 1 medium onion
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder (more as needed)
  • 1 can (400ml) Coconut milk (Thai brand is my favorite)
  • 1-2 maggi cubes
  • Salt - to taste
  1. Place a skillet on medium high heat. Add in the oil. Stir in minced onion. Stir fry until the onion is wilted but not brown. Add in curry powder and turmeric. Stir fry for another minute.
  2. Add in coconut milk. Season with maggi and salt. Stir well.
  3. Simmer for 10 minutes.
  4. Add in shrimps. Simmer for another 2 minutes.


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By |August 26th, 2016|14 Comments


  1. Kemi Sanni November 18, 2017 at 4:42 am - Reply

    I’ve been tasked with making chicken and shrimp curry for Thanksgiving and so of course I ran to this blog for a fail proof recipe! How and when should I incorporate the chicken? Was thinking of adding uncooked chicken breast strips after the curry and turmeric is stirred in to infuse that curry taste into the chicken…

    • 9jafoodie
      9jafoodie November 18, 2017 at 1:42 pm - Reply

      Hi! I will suggest using chicken thighs (boneless/skinless) for best flavor. also pan sear it first, then add it in with the coconut milk.

      • Kemi Sanni November 19, 2017 at 5:33 am - Reply

        Thanks! Will let you know how it turns out.

        • Kemi Sanni November 30, 2017 at 1:03 pm - Reply

          The curry was amazing! I used chicken thighs, shrimp and fresh basil. Thanks for the recipe!

  2. Alero November 1, 2016 at 9:48 am - Reply

    I just made this sauce because I LOVE CURRY!!! My goodness!!!! Perfect. Thank you. Can’t wait to try it with chicken

  3. Maril September 28, 2016 at 11:47 pm - Reply

    Hello…my your website is amazing and thank you for providing so many delicious recipes.
    For the shrimp curry I found that the best taste comes from changing a few things and you end up with restaurant quality curry!!!
    I use sesame oil rather than olive oil, and I also opt for green or red curry paste. The lemongrass on the green curry paste gives the chicken/fish/shrimps an awesome flavour.
    Please I have been combing your website for afang recipe . Kindly send me a link if you had posted a recipe for that already .
    Thank you

  4. abiwax1 September 2, 2016 at 3:32 pm - Reply

    Do you have an RSS feed or an api where one can have access to your recipes and use on an application.

  5. Toby September 1, 2016 at 12:26 pm - Reply

    For this shrimp curry sauce, is there any substitute for the turmeric?

    • 9jafoodie
      9jafoodie September 1, 2016 at 8:34 pm - Reply

      Use more curry powder.

      • Toby September 2, 2016 at 3:31 am - Reply

        Thank you dear. And the leaves? #learner 😶

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