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Cooking shrimps from the peninsula


Toutes mes astuces sont élaborées avec soin

Date de publication : 12/01/2024
An easy-to-prepare local dish – get cooking!
Cooking shrimps from the peninsula

Chefs de Tahiti, my partner and culinary specialist on the web, offers you a recipe for shrimp curry with coconut milk. This preparation is made for 2 people, so you’ll just need to adjust the doses to adapt the recipe to the number of guests at the table.

Tahiti Chefs Tips

What makes this recipe authentic is undoubtedly the touch of coconut milk that gives it its unique flavor. If you have coconuts on hand, don’t hesitate to grate a few more to add freshly grated coconut to your plates. Count 2 to 3 grated coconuts for the quantity of coconut milk needed in a recipe.

On the other hand, if you’re short on time, our local producers have some excellent coconut milks in store. Some are fresh, so be sure to check the date of manufacture, while others are pasteurized and just as delicious. It’s true that some pasteurized coconut milks may thicken and become less liquid in the cold, but this has no bearing on this recipe. When you add them to your hot mixture, they will dissolve and naturally return to their liquid texture. Note that pasteurized coconut milk can sometimes be creamier and tastier than fresh milk.

An exceptional condiment that goes perfectly with curry-based dishes is chutney. Originating in India, chutney is a sweet-and-sour sauce made from fruit or vegetables, blended with spices, herbs, vinegar and sugar. Chutney offers a sweet, spicy and truly original flavor.


500 g shrimp, 1 red onion, 3 cloves garlic, fresh ginger, 1 tomato Curry powder, Garam masala, coconut milk, olive oil, fleur de sel, black pepper


Finely chop the onion and garlic and grate a piece of fresh ginger. Dice the tomato and set aside in a bowl.

In a hot pan with a little olive oil, add a generous pinch of curry powder and a pinch of garam masala. Stir gently to bring out the aromas.

Add the onions, garlic, ginger and diced tomato to the pan, then simmer for a few minutes to allow the flavors to blend.

Remove the pan from the heat and reserve the mixture in another container. In the same hot pan, brown the shrimps until they reach the desired color.

Return the first preparation (onion, garlic, ginger, tomato and spices) to the pan with your shrimp, and simmer until all the ingredients are well blended.

Now it’s time to gently pour in your coconut milk to create a creamy sauce. Season with a pinch of fleur de sel and black pepper to taste, and simmer briefly for the sauce to thicken.

Serve hot and enjoy your coconut milk curry shrimp with your favorite accompaniment. Of course, we recommend a small bowl of hot rice and a handful of beans.

Tama’a maita’i

To see other recipes, visit the Chefs de Tahiti website: