Description
Spicy Shrimp Coconut Curry is a tantalizing dish that combines tender shrimp with a creamy, spiced coconut sauce. This dish is characterized by its rich flavors, aromatic spices, and the sweetness of coconut milk, making it a favorite in tropical cuisine. It’s perfect for those seeking a deliciously comforting meal that’s both easy to prepare and satisfying.
Ingredients
24 large shrimp tails and shells removed
1 tablespoon olive oil
1 large onion diced
3 cloves garlic minced
2 teaspoons freshly grated ginger
a pinch or two (each) salt and pepper
2 tablespoons mild red curry paste
1 1/2 teaspoons ground turmeric
1 can diced tomatoes
1 can coconut milk
Thai chili (optional)
fresh cilantro for garnish, if desired
Instructions
Rinse the shrimp under cool water, removing the tails and shells (if desired). Set aside.
Heat a large skillet over medium heat and add the olive oil.
Add the onion, garlic and ginger, and saute until fragrant and the onion is soft.
Add the salt and pepper, along with the curry paste and turmeric and continue to cook and stir regularly, letting the flavours develop for a minute or two.
Add the shrimp and stir together just until the shrimp start to turn pink.
Add the diced tomatoes and coconut milk and stir, letting the shrimp cook in the liquid as it reduces somewhat (about 4-5 minutes), stirring regularly.
Once the liquid has reduced into a nice sauce and the shrimp is cooked through (this should only take a few minutes), add Thai chili and serve it over rice with some fresh cilantro, if desired.
Notes
- For a thicker curry, simmer the coconut milk for a few minutes before adding the shrimp.
- Adjust the amount of chili flakes to control the heat level according to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Tropical/Asian
Nutrition
- Calories: 300
- Sugar: 3g
- Sodium: 1170mg
- Fat: 18g
- Saturated Fat: 15g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 285mg