Description
Creamy coconut shrimp curry whisks diners straight to coastal Indian kitchens with its rich, aromatic blend of tender prawns and silky sauce. Fragrant spices and coconut milk promise a delectable journey that satisfies all tropical seafood cravings.
Ingredients
Scale
Protein:
- 1 lb large shrimp, peeled and deveined
Vegetables and Aromatics:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 small bell pepper, sliced
- 1 cup baby spinach or kale
- ½ cup frozen peas
Base and Spices:
- 1 tablespoon coconut oil (or olive oil)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika (or chili powder for heat)
- 1 teaspoon garam masala (optional, for extra depth)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Liquids and Additional Ingredients:
- 1 (14 oz / 400 milliliters) can full-fat coconut milk
- 1 (14.5 oz / 411 grams) can diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 tablespoon tomato paste
- Juice of ½ lime (for brightness)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Warm a spacious skillet with coconut oil at medium temperature, creating a fragrant cooking environment.
- Gently transform chopped onions into translucent, softened morsels through careful sautéing for approximately 3-4 minutes.
- Introduce minced garlic and freshly grated ginger, allowing their aromatic essence to permeate the oil for about 30 seconds.
- Sprinkle an ensemble of ground spices – turmeric, cumin, coriander, paprika, and garam masala – dancing them across the pan to awaken their robust flavors.
- Incorporate tomato paste and diced tomatoes, seasoning with salt and black pepper, then allow the mixture to gently simmer and break down for 5 minutes.
- Stream coconut milk into the developing sauce, stirring carefully to create a harmonious, creamy consistency and let it mature for 6-7 minutes.
- Nestle raw shrimp into the fragrant curry, allowing them to cook until they transform into tender, pink morsels – approximately 5 minutes.
- Brighten the dish with a zesty squeeze of fresh lime juice, tasting and adjusting seasonings to personal preference.
- Scatter vibrant cilantro leaves across the surface as a final flourishing touch.
- Present the curry atop steamed rice or accompanied by warm, pillowy naan bread, ready to be savored.
Notes
- Balance shrimp cooking time carefully to prevent rubbery texture, removing them from heat immediately once they turn pink and opaque.
- Toast whole spices before grinding to intensify their aromatic flavors and create deeper, more complex curry profile.
- Customize heat levels by adjusting chili powder or adding fresh chopped green chilies according to personal spice tolerance.
- Choose wild-caught shrimp for better sustainability and more robust seafood flavor compared to farm-raised varieties.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 200 mg