Transport your taste buds to tropical shores with the delectable flavors of Coconut Curry Shrimp. This vibrant dish combines succulent shrimp with a creamy coconut curry sauce infused with aromatic spices. With its harmonious blend of sweet coconut, spicy curry, and tender shrimp, this recipe will transport you to a culinary paradise.
Coconut Curry Shrimp is a delightful fusion of succulent shrimp and aromatic spices in a rich and creamy coconut curry sauce. With its exotic flavors and creamy texture, this dish offers a perfect balance of sweet, savory, and spicy elements. Serve it over rice or with warm naan bread for a satisfying and flavorful meal.
1 pound large shrimp, peeled and deveined
2 tablespoons coconut oil (or vegetable oil)
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1 can (14 ounces) coconut milk
1 tablespoon tomato paste
1 tablespoon fish sauce (optional, for added depth of flavor)
1 tablespoon brown sugar (or palm sugar)
1 teaspoon turmeric powder
1/2 teaspoon chili flakes (adjust to taste)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
0 Hrs 10 Mins
0 Hrs 25 Mins
0 Hrs 0 Mins
In a large skillet or wok, heat the coconut oil over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the onion becomes translucent and aromatic, about 2-3 minutes.
Sprinkle the curry powder over the onion mixture and stir well to coat the ingredients. Cook for an additional 1-2 minutes to release the flavors of the curry powder.
Add the shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until they turn pink and are almost cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the coconut milk, tomato paste, fish sauce (if using), brown sugar, turmeric powder, and chili flakes. Stir well to combine the ingredients.
Reduce the heat to low and simmer the coconut curry sauce for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Return the shrimp to the skillet and simmer for an additional 2-3 minutes, or until the shrimp are fully cooked and coated with the curry sauce.
Season with salt and pepper to taste.
Remove from heat and garnish the Coconut Curry Shrimp with freshly chopped cilantro.
Serve the shrimp over steamed rice or with warm naan bread. Provide lime wedges for squeezing over the dish to add a tangy twist.
Tips for this recipe
Customize the level of spiciness by adjusting the amount of chili flakes or by adding fresh chopped chilies.