Description
Learn how to make a delicious Shrimp Curry with Coconut Milk that’s creamy, flavorful, and perfect for your next meal. Dive into this easy recipe now!
Ingredients
- 1 pound (454 g) extra-large shrimp (peeled and deveined)
- 1/4 teaspoon (1.25 ml) salt
- 1/4 teaspoon (1.25 ml) black pepper (freshly ground)
- 1/4 teaspoon (1.25 ml) cayenne pepper
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) vegetable oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon (15 ml) fresh ginger (minced)
- 1/2 teaspoon (2.5 ml) black pepper (freshly ground)
- 1/2 teaspoon (2.5 ml) salt (or to taste)
- 1/2 teaspoon (2.5 ml) turmeric
- 2 teaspoons (10 ml) ground coriander
- 1 teaspoon (5 ml) curry powder
- 14 1/2 ounces (411 g) diced tomatoes
- 13 1/2 ounces (383 g) coconut milk
- 2 tablespoons (30 ml) cilantro (for garnish or parsley)
- cooked rice for serving
Instructions
- Place the shrimp in a small mixing bowl and combine with the marinade components. Seal with plastic wrap and chill for 10 minutes.
- As the shrimp marinates, warm the oil in a medium-sized pan. Introduce the onion and sauté for 2 to 3 minutes until it becomes soft and transparent.
- Mix in the garlic, ginger, pepper, salt, coriander, turmeric, and curry powder, and continue cooking for one more minute.
- Pour in the diced tomatoes along with their liquid and the coconut milk, then stir and bring the mixture to a simmer. Allow it to cook for around 5 minutes, stirring occasionally.
- Incorporate the shrimp along with any juices from the marinade, and cook for an additional 2 minutes, or until the shrimp is cooked and pink.
- Present the dish over steaming rice and embellish with cilantro or parsley.
Notes
- For a spicier flavor, increase the cayenne pepper in the marinade.
- Adjust salt to taste at the end due to varying saltiness of diced tomatoes and coconut milk.
- Enhance the taste by using fresh tomatoes instead of canned in this recipe.
