Easy Coconut Ginger Shrimp Curry Recipe

This Ginger Shrimp Curry recipe post is sponsored by La Baleine. All opinions are my own.

Thai inspired coconut and ginger shrimp curry recipe!

Ginger Thai Shrimp Curry

Easy to make dinner ideas are always welcome and that’s why I love this Thai curry recipe, it’s layered with flavors and has just the right amount of moreish that skirts around complete comfort food.

La Baleine Essetiel Sea Salt

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For more information about La Baleine’s new all-natural low sodium sea salt visit them at LaBaleine.us.

Adding La Baleine Essentiel Sea Salt to Thai Curry

Can I substitute the shrimp for another protein in this shrimp curry recipe?

While this recipe uses shrimp as the protein of choice, if you prefer, you can substitute the shrimp with a nice white fish, such as cod, or you can use boneless, skinless chicken instead.

Do I need to thaw shrimp before I cook it?

Yes, you do need to thaw frozen shrimp before cooking. This is a quick process that only takes about 20 minutes to do. Simply leave the shrimp at room temperature for 10 to 20 minutes and the shrimp will be defrosted yet just cold and ready to cook.

How can I tell if the shrimp are cooked?

Properly cooked shrimp will become slightly white in color and opaque. If the flesh becomes a bright white, then it has been overcooked. Shrimp does not take long to cook, making it a quick and easy protein to cook and add to recipes.

La Baleine Sea Salt and Thai Shrimp Curry Recipe

Other dinner recipe ideas to try:

How to Make Coconut Ginger Shrimp Curry:

Easy to make Ginger Shrimp Curry Bowl

Coconut Ginger Shrimp Curry

Yield: 2 - 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A simple to make dinner recipe idea that is layered with Thai inspired flavors, Coconut and Ginger Shrimp Curry.


  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 1 - 2 chile peppers, finely diced
  • 3 - 4 cloves of garlic, minced
  • 1(2 inch) piece of fresh ginger, peeled and minced
  • 1/2 lemongrass stalk, finely diced
  • 4 lime leaves (or the zest of 1 lime)
  • 10 ounces fresh or frozen raw large or jumbo shrimp, peeled, deveined and tails off
  • 5.4 ounces Coconut Cream
  • 1/2 cup water or vegetable stock
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • La Beleine Essentiel Sea Salt, to taste
  • Black pepper, to taste
  • 1 cup sliced or diced eggplant (I prefer Thai eggplant)
  • 1 cup sugar snap beans or green beans
  • Cilantro, to garnish
  • Lime wedges, to garnish
  • Jasmine rice


  1. Finely dice the onion, chile pepper, and lemongrass stalk. Mince the garlic cloves and peeled ginger.
  2. In a large saucepan over medium heat, add the oil. Once the oil is hot, sauté the onion, chile pepper, garlic, ginger, lemongrass and lime leaves (or lime zest) and cook for about 4 to 5 minutes, or just until soft.
  3. Add in the shrimp, diced eggplant and beans, coconut cream and water (or vegetable stock) to the pan, then allow to simmer, cooking for about 5 - 8 minutes, or until the shrimp have been cooked through and the vegetables are fork-tender.
  4. Season to taste with black pepper and La Beleine Essentiels Sea Salt.
  5. Serve over a bed of jasmine rice and garnish with fresh cilantro and lime wedges.


To make jasmine rice, simply follow the directions on the package.

Lime leaves can be found in specialty grocers, or substituted with lime zest.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 572mgCarbohydrates: 64gFiber: 7gSugar: 31gProtein: 8g

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