Coconut Shrimp Curry is a vibrant and tasty dish that blends sweet shrimp with a rich mix of curry spices. This recipe is a culinary journey, featuring a mix of curry powder, turmeric, cumin, and chili powder for a warm, spicy flavor. It starts with sautéed onions, garlic, and ginger, then spices are added for complexity. Tomato paste and coconut milk create a creamy, colorful sauce that coats the shrimp perfectly. A dash of lime juice brings a zesty finish. Served with rice and garnished with coriander, this Coconut Shrimp Curry offers an easy yet rich curry experience.
How to Prepare Coconut Shrimp Curry
Ingredients:
- shrimp
- vegetable oil
- onion
- garlic
- fresh ginger
- coconut milk
- tomato paste
- curry powder
- ground turmeric
- ground cumin
- chili powder
- salt
- black pepper
- Fresh coriander (cilantro)
- Juice of 1 lime
- Cooked rice, for serving
Instructions:
- Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
- Add Spices: Stir in the curry powder, turmeric, cumin, chili powder, salt, and black pepper. Cook for a minute to release the flavors.
- Incorporate Tomato Paste: Add the tomato paste to the skillet and stir well to combine.
- Pour in Coconut Milk: Gradually pour in the coconut milk, stirring continuously to create a smooth sauce.
- Cook the Shrimp: Add the shrimp to the sauce, ensuring they are submerged. Let them cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
- Final Touches: Squeeze in the juice of one lime and give the curry a good stir.
- Garnish and Serve: Sprinkle chopped coriander (cilantro) over the curry. Serve hot over cooked rice.
How to Serve and Pair Coconut Shrimp Curry
Serving Suggestions: Coconut Shrimp Curry is best served hot over a bed of steamed rice, which absorbs the rich, spiced sauce beautifully. For a low-carb option, consider serving it with cauliflower rice.
Pairing: To complement the spicy and creamy nature of the curry, a light, crisp white wine like Sauvignon Blanc or a chilled beer can be a great accompaniment. For non-alcoholic options, a mango lassi or a refreshing lemonade would pair wonderfully.
Dietary Information:
- Allergens: Contains shrimp (seafood).
- Dietary Adjustments: For a vegetarian version, replace shrimp with tofu or chickpeas.
- Gluten-Free: This recipe is naturally gluten-free. Ensure all ingredients, especially the curry powder, are gluten-free.
Make-Ahead Tips:
Coconut Shrimp Curry can be made ahead and stored in the refrigerator for up to 2 days. The flavors often deepen over time, making leftovers even more delicious. Reheat gently on the stove or in the microwave before serving.
Similar Dishes:
- Chicken Tikka Masala: A popular Indian dish featuring grilled chicken in a creamy tomato sauce.
- Vegetable Korma: A vegetarian Indian curry with mixed vegetables in a mildly spiced creamy sauce.
- Thai Green Curry: Made with green curry paste, coconut milk, and a choice of protein like chicken or tofu, often served with vegetables.
Coconut Shrimp Curry
Ingredients
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp curry powder or to taste
- 1 tsp ground turmeric or to taste
- 1 tsp ground cumin or to taste
- 1 tsp chili powder optional
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 2 tbsp tomato paste
- 1 can (400 ml) coconut milk
- 500 g shrimp peeled and deveined
- 1 lime juice
For garnish (optional):
- Fresh coriander (cilantro) chopped
Foe serving:
- cooked rice
Instructions
- Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
- Add Spices: Stir in the curry powder, turmeric, cumin, chili powder, salt, and black pepper. Cook for a minute to release the flavors.
- Incorporate Tomato Paste: Add the tomato paste to the skillet and stir well to combine.
- Pour in Coconut Milk: Gradually pour in the coconut milk, stirring continuously to create a smooth sauce.
- Cook the Shrimp: Add the shrimp to the sauce, ensuring they are submerged. Let them cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
- Final Touches: Squeeze in the juice of one lime and give the curry a good stir.
- Garnish and Serve: Sprinkle chopped coriander (cilantro) over the curry. Serve hot over cooked rice.
Notes
- For a spicier curry, add more chili powder or fresh chopped chili.
- Ensure not to overcook the shrimp, as they can become tough.
- You can add vegetables like bell peppers or peas to the curry for extra nutrition and flavor.
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