Introduction
Coconut curry shrimp is a delightful and quick dish that brings the rich flavors of the tropics to your table. This easy recipe combines fresh shrimp with creamy coconut milk, fragrant spices, and aromatic herbs, making it perfect for a weeknight dinner or an impressive gathering. With just a few simple ingredients, you can create a mouthwatering meal that is both nutritious and satisfying.
Detailed Ingredients with measures
1 lb shrimp, peeled and deveined
1 can (13.5 oz) coconut milk
1 small onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 medium tomato, diced
2 teaspoons curry powder
½ teaspoon turmeric powder
1 teaspoon paprika
½ teaspoon red chili flakes (adjust to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tablespoon lime juice
¼ cup cilantro, chopped (for garnish)
2 tablespoons vegetable oil
Salt, to taste
Black pepper, to taste
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yield
Serves 4
Instructions
1. Sauté the Aromatics
– Heat the vegetable oil in a large skillet over medium heat.
– Add the chopped onion and sauté until soft and golden, about 3-4 minutes.
– Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
2. Build the Curry Base
– Add the diced tomato to the skillet.
– Cook for about 5 minutes, stirring occasionally, until the tomato breaks down into a thick sauce.
– Sprinkle in the curry powder, turmeric, paprika, cumin, coriander, and red chili flakes.
– Stir well to coat the onions and tomatoes with the spices; let them toast for about a minute to release their flavors.
3. Add the Coconut Milk
– Pour in the coconut milk and stir until well combined.
– Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Cook the Shrimp
– Add the shrimp to the skillet, stirring to coat them in the sauce.
– Cook for about 3-5 minutes, depending on their size, until the shrimp turn pink and opaque. Be careful not to overcook them to maintain tenderness.
5. Finish and Serve
– Squeeze in the fresh lime juice and season with salt and black pepper to taste.
– Stir in the chopped cilantro for added freshness.
– Serve the coconut curry shrimp over steamed rice or with warm naan bread.
Enjoy your delicious and flavorful Coconut Curry Shrimp!
Detailed Directions and Instructions
Sauté the Aromatics:
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and golden, about 3-4 minutes. Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
Build the Curry Base:
Add the diced tomato to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomato breaks down into a thick sauce. Sprinkle in the curry powder, turmeric, paprika, cumin, coriander, and red chili flakes. Stir well to coat the onions and tomatoes with the spices; let them toast for about a minute to release their flavors.
Add the Coconut Milk:
Pour in the coconut milk and stir until well combined. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Cook the Shrimp:
Add the shrimp to the skillet, stirring to coat them in the sauce. Cook for about 3-5 minutes, depending on their size, until the shrimp turn pink and opaque. Be careful not to overcook them to maintain tenderness.
Finish and Serve:
Squeeze in the fresh lime juice and season with salt and black pepper to taste. Stir in the chopped cilantro for added freshness. Serve the coconut curry shrimp over steamed rice or with warm naan bread.
Notes
Ingredient Substitutions:
Feel free to use chicken or tofu instead of shrimp if desired. Adjust cooking times accordingly.
Spice Level:
Adjust the amount of red chili flakes to your desired spice level. You can also add fresh chilies for more heat.
Serving Suggestions:
This dish pairs well with steamed jasmine rice, basmati rice, or warm naan bread for a complete meal.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop before serving.
Cook Techniques
Sautéing Aromatics
Sautéing the onion until soft and golden enhances the base flavors of the curry. Adding garlic and ginger after ensures their fragrance infuses the oil without burning.
Building the Curry Base
Cooking down the tomatoes creates a thick sauce that acts as a foundation for the spices, allowing their flavors to develop fully. Toasting the spices briefly brings out their aromatic qualities.
Incorporating Coconut Milk
Pouring in coconut milk adds creaminess to the sauce. Simmering allows the ingredients to meld, enriching the overall flavor profile.
Cooking Shrimp
Adding shrimp to the sauce and cooking them just until pink ensures they remain tender and juicy. Preventing overcooking is crucial for achieving the perfect texture.
Finishing Touches
Squeezing fresh lime juice and adding cilantro as a garnish elevates the dish, providing brightness and freshness that balances the richness of the curry.
FAQ
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking to ensure even cooking.
What can I substitute for coconut milk?
If you don’t have coconut milk, you can use almond milk or heavy cream, but be aware that the flavor will vary slightly.
How can I adjust the spiciness of the curry?
You can adjust the heat level by modifying the amount of red chili flakes or using mild curry powder.
Can I add vegetables to this curry?
Absolutely! Vegetables like bell peppers, spinach, or zucchini can be added to enhance nutrition and texture.
What is the best way to serve coconut curry shrimp?
Coconut curry shrimp pairs well with steamed rice, quinoa, or warm naan bread to soak up the delicious sauce.
Conclusion
The Easy and Flavorful Coconut Curry Shrimp is a delightful dish that combines the richness of coconut milk with aromatic spices and succulent shrimp. It’s simple to prepare and can be enjoyed with various accompaniments. This recipe not only satisfies your taste buds but also fills your kitchen with inviting aromas.
More recipes suggestions and combination
Vegetable Coconut Curry
Swap out shrimp for a variety of colorful vegetables such as bell peppers, zucchini, and broccoli for a hearty, vegetarian version of this coconut curry.
Coconut Curry Chicken
Replace shrimp with boneless chicken pieces, ensuring to adjust cooking times accordingly for a satisfying chicken curry infused with the same flavorful spices.
Coconut Curry Fish
Use firm white fish like cod or tilapia to create a seafood alternative that pairs beautifully with the coconut sauce and spices.
Chickpea Coconut Curry
For a protein-packed vegetarian option, substitute shrimp with chickpeas; this will create a hearty dish that is both filling and nutritious.
Spicy Coconut Curry Noodles
Add cooked rice noodles to the curry and serve it as a noodle dish, enhancing the flavor with different vegetables for a complete meal.
Coconut Curry Quinoa Bowl
Serve the coconut curry shrimp over a bed of quinoa instead of rice for a healthier grain option that adds texture and protein.
Thai-Style Coconut Curry Soup
Transform the dish into a soup by adding more coconut milk and broth, and incorporate ingredients like mushrooms and bok choy for a comforting soup variant.
