Shrimp is a quick cooking option for weeknight meals. Here the popular shellfish is used in a coconut curry, with bacon added for a hit of smoky flavor. It can be ready in a flash of the pan, with cooked rice as the essential side kick. Although optional, chutney is a traditional condiment for curries (and you can use the rest on sandwiches or to flavor marinades). Any flavor will do, though mango or tomato chutney is especially authentic.


  • 1 piece bacon (cubed)
  • olive oil
  • 1 onion (chopped)
  • 3 garlic cloves (chopped)
  • 1 coconut milk
  • 1.5 kilograms shrimp (peeled and cooked)
  • 3 tablespoons curry
  • 1 tablespoon cornstarch
  • 250 milliliters whole milk


  1. Fry bacon in a large pan.
  2. Add a drizzle of olive oil to hot pan and sauté onion, and garlic until translucent.
  3. Add coconut milk and bring to a boil.
  4. Add shrimp.
  5. In a small bowl, dissolve curry and cornstarch in milk and add to shrimp mixture.
  6. Bring to a boil, so shrimp infuses with curry flavor.
  7. Remove from heat.
  8. Serve with white rice and chutney, to taste.
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Yummly User
Pikus 3 Jun
Nice recipe! I reduced the curry to 1 Tablespoon (fear, I guess since I have never made a curry dish) but it could have used at least 2 Tablespoons. Went together quickly and had a nice creamy taste. I added salt, parsley and pepper and doubled the cornstarch because I wanted a thicker sauce. I served it over basmati rice. Would definitely make again!