Description
A comforting and vibrant Coconut Shrimp Curry with rich flavors from spices and creamy coconut milk, perfect for sharing with loved ones.
Ingredients
- 500 g raw shrimp or prawns (shelled and clean)
- 2 tsp turmeric
- Salt (to taste)
- 2 tbsp vegetable oil
- 1 stick cinnamon
- ½ red onion (finely diced)
- 3 garlic cloves (minced or finely grated)
- ½ tsp red chili flakes (adjust to taste)
- 3 tsp curry powder
- 1 tsp ground coriander seeds
- 2 tsp ground chili or spicy paprika
- 2 tomatoes (peeled and finely diced)
- 200 ml water
- 150 ml coconut milk (canned, unsweetened)
- 8 basil leaves (use small ones for less splattering)
- 4 tbsp vegetable oil
Instructions
- Heat 2 tablespoons of vegetable oil in a heavy-bottomed pan over medium heat. Once hot, add the stick of cinnamon. Sauté it for about a minute until fragrant.
- Add the finely diced red onion to the pan. Cook until translucent, about 3-4 minutes. Stir frequently to prevent burning.
- Incorporate the minced garlic, turmeric, and red chili flakes. Sauté for another minute, letting the spices release their aromas.
- Next, add the curry powder, ground coriander seeds, and ground chili. Mix well and allow the spices to cook for another minute.
- Stir in the diced tomatoes and season with salt. Cook until the tomatoes break down, about 5 minutes.
- Pour in the water and coconut milk. Stir to combine, bringing the mixture to a gentle simmer.
- Add the cleaned shrimp to the pan and cook for approximately 5-7 minutes, or until the shrimp turns pink and opaque. Be cautious not to overcook the shrimp.
- Remove the curry from heat and gently fold in the basil leaves. Adjust seasoning as necessary.
Notes
For a hint of sweetness, add a touch of brown sugar. Let the curry sit for a few minutes after cooking to meld the flavors.
