Coconut Shrimp Curry
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. I
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.