Description
A delightful and aromatic Coconut Curry Shrimp dish that brings tropical flavors to your kitchen, served over rice.
Ingredients
- 2 lbs large or jumbo shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 1½ yellow onion, sliced into strips
- 2 bell peppers, sliced into strips
- 1 tbsp garlic, minced
- 1 tsp fresh ginger, minced (or ¼ tsp ground ginger)
- 1 lb Russet or Yukon Gold potatoes, peeled and diced
- 6 tbsp curry powder
- 1 tsp ground cumin
- ¼ tsp cayenne pepper (or 2 fresh scotch bonnet peppers, diced)
- 4 fresh thyme sprigs (or 1 tsp dried thyme)
- 1 (14 oz) can coconut milk
- 1½ cups seafood stock (or chicken stock)
- 1 tbsp salt (plus additional to taste)
- 1 tsp ground black pepper (plus additional to taste)
- 1 tbsp fresh cilantro, roughly chopped
Instructions
- Season the shrimp in a bowl with salt, black pepper, and 2 tablespoons of curry powder. Mix well and refrigerate.
- Heat olive oil in a large pot over medium-high heat. Add the sliced yellow onions and bell peppers. Sauté until soft and translucent, approximately 5-8 minutes.
- Add minced garlic and ginger into the pot. Mix with the sautéed vegetables until fragrant, roughly 2 minutes.
- Incorporate the remaining curry powder, ground cumin, and cayenne pepper into the pot. Lower the heat to medium and let spices fry for about 2-3 minutes.
- Add the coconut milk, seafood stock, and thyme sprigs to the mixture. Stir thoroughly and bring to a gentle boil.
- Toss in the diced potatoes and cover the pot. Cook until potatoes are tender, about 5-7 minutes.
- Add the marinated shrimp to the pot, mixing gently. Cover again.
- Cook until shrimp turn pink and opaque, around 5 minutes.
- Turn off the heat, taste and adjust seasoning as needed. Fold in freshly chopped cilantro before serving.
Notes
Serve this delightful dish over fluffy rice to soak up the rich sauce. Consider adding lime wedges for extra zest.
