Introduction
Easy Coconut Shrimp Curry is a delicious and aromatic dish that brings the vibrant flavors of the tropics right to your kitchen. Combining succulent shrimp with a creamy coconut sauce and a blend of spices, this recipe is perfect for weeknight dinners or special occasions. The layering of flavors from garlic, ginger, and curry paste creates a rich sauce that pairs beautifully with shrimp and can be enjoyed over rice or with your favorite side dish.
Detailed Ingredients with measures
For the Shrimp:
– 1 tablespoon coconut oil
– 1 teaspoon garam masala
– 1 teaspoon garlic powder
– ½ teaspoon curry powder
– ½ teaspoon red pepper flakes
– ½ teaspoon salt
– ½ teaspoon black pepper
– 1½ pounds large shrimp, peeled and deveined
For the Coconut Curry:
– 1 tablespoon coconut oil
– 2 tablespoons ghee (or butter)
– 1 medium onion, finely chopped
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons red curry paste
– 1 (14.5-ounce) can diced tomatoes
– 2 tablespoons soy sauce
– 1 tablespoon brown sugar
– 2 teaspoons fish sauce
– ½ teaspoon ground turmeric
– ½ teaspoon ground coriander
– ½ teaspoon ground cumin
– ¼ teaspoon cayenne pepper (optional)
– 1 (14-ounce) can full-fat coconut milk
– Juice of 1 lime
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
This Easy Coconut Shrimp Curry recipe is straightforward and delivers a comforting, flavorful meal that is sure to impress. The combination of shrimp, coconut milk, and spices creates a satisfying dish that’s both quick to prepare and delightful to eat. Enjoy the burst of flavor in every bite!
Detailed Directions and Instructions
Prepare the Shrimp:
In a medium bowl, combine 1 tablespoon coconut oil, garam masala, garlic powder, curry powder, red pepper flakes, salt, and black pepper. Clean and pat dry the shrimp, then add them to the bowl, stirring until well coated. Set aside.
Sear the Shrimp:
In a large skillet, heat 1 tablespoon coconut oil and 2 tablespoons ghee over medium heat. Add the shrimp and sear for 1 minute on each side. Remove the shrimp from the skillet and set aside.
Cook the Aromatics:
In the same skillet, add the chopped onion and cook for 3-5 minutes until tender. Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1-2 minutes, stirring constantly.
Prepare the Curry Sauce:
Add the diced tomatoes, soy sauce, brown sugar, fish sauce, ground turmeric, ground coriander, ground cumin, cayenne pepper (if using), and full-fat coconut milk to the skillet. Stir well and bring the mixture to a simmer. Reduce the heat to medium-low and cook for about 5-10 minutes, stirring occasionally, until the sauce thickens.
Combine and Finish:
Add the lime juice and season with salt and pepper to taste. Return the seared shrimp to the skillet, stirring to coat them with the sauce. Cook for an additional 2 minutes, or until the shrimp are pink and cooked through.
Serve:
Serve the coconut shrimp curry hot, garnished with fresh cilantro. Enjoy with rice or your preferred side.
Notes
Serving Suggestions:
This dish pairs perfectly with steamed jasmine or basmati rice for a complete meal.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Customization:
Feel free to add vegetables such as bell peppers or spinach for added nutrition and color in the curry.
Spice Level:
Adjust the amount of red pepper flakes and cayenne pepper to control the heat level according to your preference.
Cook Techniques
Marinating the Shrimp
To enhance the flavor of the shrimp, marinate them with a mixture of coconut oil and spices such as garam masala, garlic powder, and curry powder. This step allows the shrimp to absorb the aromatic spices, resulting in a more flavorful dish.
Searing the Shrimp
Sear the shrimp in a hot skillet with coconut oil and ghee. This technique creates a nice caramelization on the shrimp, adding depth to the dish. Cook for about 1 minute on each side until they turn pink and are cooked through.
Cooking Aromatics
In the same skillet, sauté onions until tender, then add garlic, ginger, and red curry paste. This technique releases the essential oils and flavors from the aromatics, establishing a flavorful base for the curry.
Simmering the Curry Sauce
Combine diced tomatoes, soy sauce, and coconut milk in the skillet, then bring to a simmer. Simmering thickens the sauce and allows the flavors to meld together, creating a rich and creamy curry.
Finishing the Dish
Add lime juice and return the seared shrimp to the skillet, cooking briefly until the shrimp are thoroughly coated in the sauce. This final step merges all components, ensuring each bite is delicious and well-seasoned.
FAQ
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp; just ensure they are fully thawed and patted dry before marinating.
What can I serve with coconut shrimp curry?
Coconut shrimp curry pairs well with rice, quinoa, or naan to soak up the delicious sauce.
Can I make this recipe vegetarian?
Absolutely! You can substitute shrimp with tofu or your choice of vegetables for a vegetarian version.
How can I adjust the spiciness of the curry?
To adjust the spiciness, you can reduce or eliminate the red pepper flakes and cayenne pepper or add more based on your heat preference.
Can I prepare the curry in advance?
Yes, you can prepare the curry in advance. It stores well in the refrigerator and can be reheated; the flavors will actually deepen over time.
Conclusion
The Easy Coconut Shrimp Curry is a vibrant and hearty dish that showcases the rich flavors of coconut milk and a blend of spices. It’s perfect for a cozy dinner or when entertaining guests. The shrimp are succulent and pair beautifully with the creamy sauce, inviting you to savor every bite. Serve it over rice or with fresh naan for a fulfilling meal that will transport your taste buds to a tropical paradise.
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