Easy and simple coconut shrimp curry
coconut shrimp curry: A flavorful shrimp curry with an aromatic coconut curry sauce comes together quickly from scratch! Forget about jarred sauces; this one will have you licking your plates clean! Cook a fantastic supper with insignificant fixings with our Shrimp Curry recipe. A coconut curry sauce made with negligible fixings stews around delicate shrimp makes for an inconceivable supper. You'll feel that how Great this is.Make this shrimp curry even more spectacular and serve it with super soft Naan bread to mop up the sauce!
coconut shrimp curry- Serve this shrimp curry even more spectacular and serve it with super soft Naan bread to mop up the sauce!
- No marinating.
- Fragrant coconut milk adds even MORE flavour.
- Ready in less than 30 minutes. YES!
Cook curry sauce from scratch
- Fry your spice coated shrimp first to leave some of those spices in the pan as a base for your sauce.
- Scrape up any browned bits left over from the shrimp on the bottom of the pan with a butter/oil combination. Browned bits = flavour!
- Sauté your onion, garlic and ginger, then add in your spices to cook them off until fragrant.
- Add crushed tomatoes (or Passata), coconut milk or cream and seasonings.
- Simmer until slightly thickened for about 4 minutes, then stir in shrimp and cook to warm through.
- Take off the heat immediately and garnish your shrimp curry with fresh chopped
- Serve shrimp curry with fresh, hot plain rice or garlic butter rice and homemade naan bread.
PREP: 10 MINS
COOK: 12 MINS
TOTAL: 22 MINS
SERVES: 4 SERVESTOTAL: 22 MINS
INGREDIENTS
SHRIMP:
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon turmeric (or curry powder)
3/4 teaspoon salt
1/4 teaspoon red chili powder
1 1/2 tablespoons oil, divided
1 pound (500g) peeled Jumbo-sized shrimp, tails on or off
SAUCE:
1/2 teaspoon ground cumin
1/2 teaspoon turmeric (or curry powder)
3/4 teaspoon salt
1/4 teaspoon red chili powder
1 1/2 tablespoons oil, divided
1 pound (500g) peeled Jumbo-sized shrimp, tails on or off
SAUCE:
1 tablespoon cooking oil
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder or curry powder
14 oz. (400g) can crushed tomatoes, or Passata for a smoother sauce
1/2-1 teaspoon red chili powder, adjust to your taste preference
1 teaspoon salt
1 1/2 teaspoons brown sugar
13.5 fl oz (400ml) can coconut milk, or coconut cream
2 tablespoons freshly chopped cilantro, to garnish
1 tablespoon butter
1 onion, finely chopped
5 cloves garlic, minced
2 teaspoons minced ginger
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder or curry powder
14 oz. (400g) can crushed tomatoes, or Passata for a smoother sauce
1/2-1 teaspoon red chili powder, adjust to your taste preference
1 teaspoon salt
1 1/2 teaspoons brown sugar
13.5 fl oz (400ml) can coconut milk, or coconut cream
2 tablespoons freshly chopped cilantro, to garnish
1 tablespoon butter
1 onion, finely chopped
5 cloves garlic, minced
2 teaspoons minced ginger
1 1/2 teaspoons garam masala
INSTRUCTIONS
SHRIMP:
- For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside..
- SAUCE:
- Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
- Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
- Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
- Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.