Easy Coconut Shrimp Curry

Delicious Coconut Curry Shrimp! Quick as well as EASY, ideal for a midweek dish. ONE pot, takes just 30 minutes to make! Coconut shrimp curry is one of those quick and simple weeknight recipes. Unadorned, but so rewarding.

Practical also, if you, like me, happen to keep a bag of shrimp in the fridge freezer and also a canister of coconut milk in the cupboard. You can cook the entire meal in 30 mins or less, and that’s starting with frozen shrimp!

I made a momentous discovery while servicing this recipe. The first set we made finished up also thick, so we thought, why not use light coconut milk rather? Calamity. It tasted awful.

We after that did a taste test contrasting regular coconut milk to the light range, in their canisters. The regular coconut milk was lovely, abundant and coconut-y. The light coconut milk? Coconut seasoned milk of magnesia.

I advise, if you are even thinking about utilizing light coconut milk for this dish, that you do a taste test prior to making the sauce. Just take out half a spoonful from an opened up can. Compare it with routine coconut milk. You want the most effective sampling coconut milk for this dish or any dish that calls for it!

Take a look at this video I made on just how very easy it is to make this coconut shrimp curry!

Easy Coconut Shrimp Curry Recipe

To thaw icy shrimp, area shrimp in a big dish, cover with cool, lightly salted water. Include a pair ice cubes. Allow rest for 15 minutes till defrosted.

This is a standard dish. Please feel free to dress it up. Include cut celery or bell pepper to the onions and/or fresh ginger or diced tomatoes. Explore the curry flavors you are using.

Active ingredients
  • 1 Tbsp olive oil
  • 1 cup finely sliced onion
  • 1/2 teaspoon moderate yellow curry powder
  • Pinch of ground cardamom or the seeds from 1 cardamom sheath, crushed
  • 1/2 tsp Kosher salt
  • 1 cup tinned coconut milk (use routine coconut milk NOT light)
  • 1/4 mug water
  • 1 pound raw, peeled off, deveined shrimp (with or without tail)
  • Cilantro for garnish

Method If you haven’t already defrosted your shrimp, if making use of icy, do that while you prepare the sauce. The shrimp will certainly be thawed and also prepared to prepare by the time the sauce is done.

1 Sauté onion, curry, cardamom: Heat olive oil in a medium sized sauté pan on medium warm. Add the chopped onion. Cook until transparent, concerning 5 minutes. Add the curry powder, cardamom, as well as salt. Cook for two more mins.

2 Add coconut milk and water, simmer: Add the coconut milk and also water, simmer for 5 to 10 minutes.

3 Add shrimp: Add the shrimp to the curry sauce and expanded evenly in the frying pan. Simmer for 5 mins, stirring sometimes, up until the shrimp has transformed from grey to pink as well as is just cooked with. Do not overcook or the shrimp will be rubbery. Serve with cilantro for garnish. Serve with basmati rice or even better, coconut basmati rice.

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