Shrimp Curry

Shrimp Curry


  • 2 Tablespoons of peanut or vegetable oil
  • 1 cup minced onion (white or yellow)
  • 1 Tablespoon minced garlic
  • 1 cup of asparagus chopped to about 1-inch pieces
  • 1 Tablespoon minced ginger
  • 1 teaspoon minced hot chile or crushed red pepper flakes (optional)
  • 1 Tablespoon of curry powder or more to taste
  • 1 can of coconut milk (shake well)
  • 1.5-2lbs of medium to large shrimp, peeled and deveined
  • Season to your taste, something simple like a Salt, Pepper, Garlic blend, or your favorite seafood seasoning that has some citrus in it)
  • Fish sauce to taste
  • ¼ cup minced cilantro or mint leaves


  1. Fire up the Hasty Bake Charcoal Grill at 325 Degrees. Heat a large cast iron skillet (10-12”) on your Hasty Bake.  Add oil to warm skillet, enough to coat the pan.
  2. Add onion, ginger, and crushed red pepper (or fresh chilies) and sautee for about 5 minutes or until soft and becoming translucent.  (Make sure not to brown the onions).
  3. Add garlic and asparagus and saute for about 1 minute or until fragrant.
  4. Add in the curry powder and stir for about 1 minute.
  5. Raise the firebox on your grill to 350-375 degrees.
  6. Add coconut milk. Simmer and reduce to about half (10-20 minutes depending on the heat).
  7. While sauce is simmering and reducing, move pan over to indirect heat and set grill for searing.
  8. Season and grill shrimp until they are almost completely cooked, 1-2 min per side depending on size of shrimp. They will finish cooking in the sauce.
  9. Add the grilled shrimp and a pinch or two of salt to the sauce. Stirring frequently.
  10. Add a couple of dashes of fish sauce, but not more than 1 tablespoon at the very end right before serving. Stir well to distribute the flavors.
  11. Serve over any type of rice (Preferred Jasmine or White Rice) and garnish with fresh cilantro or mint.
  12. Enjoy!

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