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Coconut Shrimp Curry

Coconut Shrimp Curry
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This Coconut Shrimp Curry is a quick and easy tropical dish that combines creamy coconut milk with fragrant spices and tender shrimp for a vibrant, flavorful meal perfect for any occasion. It features a perfect balance of sweet, spicy, and savory elements, making it a comforting yet exotic curry that can be enjoyed as lunch, dinner, or a festive dish.

Ingredients

Scale

Main Ingredients

  • 1 lb peeled and deveined shrimp
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp curry powder
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, chopped (fresh or canned)
  • 1–2 chili peppers or 1/4 tsp cayenne pepper (adjust to taste)
  • 1 tbsp lime juice
  • 2 tbsp oil (coconut or vegetable)
  • Salt and pepper to taste

Garnish

  • Fresh cilantro, chopped
  • Optional: thinly sliced red chili
  • Optional: lime wedges

Optional Variations

  • Vegetarian swap: tofu or chickpeas instead of shrimp
  • Extra veggies: bell peppers, spinach, or snap peas
  • Use coconut cream instead of coconut milk for richer curry
  • Herbs twist: basil or mint for garnish

Instructions

  1. Prepare the Ingredients: Peel and devein the shrimp if not already done. Finely chop the onions, garlic, and ginger. Slice or chop the tomatoes, ensuring all ingredients are ready for even cooking and maximum flavor.
  2. Sauté Aromatics: Heat the oil in a large skillet or pan over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant but not browned.
  3. Add Spices and Tomatoes: Sprinkle in the curry powder and chili peppers or cayenne. Stir continuously for about 30 seconds to toast the spices lightly. Pour in the chopped tomatoes and cook for 5 minutes until they soften and release their juices.
  4. Incorporate Coconut Milk: Slowly add the coconut milk to the pan, stirring constantly to create a smooth and creamy sauce. Bring this mixture to a gentle simmer to meld the flavors together.
  5. Cook the Shrimp: Add the prepared shrimp to the simmering curry sauce. Cook for 4-6 minutes until the shrimp turn pink and opaque, making sure they remain tender and juicy.
  6. Finish with Lime and Cilantro: Remove the pan from heat. Stir in fresh lime juice for brightness and garnish with chopped cilantro. Optionally add sliced red chili and lime wedges for extra flavor and presentation.

Notes

  • Use fresh shrimp for the best texture and flavor.
  • Do not overcook shrimp to avoid a rubbery texture; remove them as soon as they turn pink.
  • Lightly toast curry powder to enhance its aroma and flavor.
  • Adjust salt, lime juice, and chili gradually to find your perfect balance.
  • Simmer gently to develop flavors without breaking the coconut milk.

Nutrition

Keywords: coconut shrimp curry, easy shrimp curry, tropical curry, coconut milk curry, quick seafood curry, gluten free curry

Find it online: https://ninagourmet.com/coconut-shrimp-curry/