Coconut Shrimp Curry
By Isabella Quinn
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
This Coconut Shrimp Curry recipe is simple and flavorful enough to serve as an afternoon meal. Spices and coconut milk add flavorful ingredients to the sauce that complement the shrimp. Served with rice, this dish is suitable for groups because the rice can help mellow the sauce and other flavors. Other toppings and side dishes, such as fried basil leaves, may be available for diners to choose from and add to the meal.
Ingredients
- •500 g raw shrimp or prawns (shelled and cleaned)
- •2 tsp turmeric
- •salt (to taste)
- •2 tbsp vegetable oil
- •1 stick cinnamon
- •½ red onion finely diced
- •3 cloves garlic (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)
- •salt (to taste)
- •8 leaves basil (use small ones for less splattering)
- •4 tbsp vegetable oil
Instructions
- 1
If your shrimp are whole, remove their shell and the vein along their back. Rinse and dry them, then mix with turmeric and salt.
- 2
In a large skillet or saucepan, preheat the oil over medium heat. Add the cinnamon and chili flakes and stir constantly for 1 minute.
- 3
Add the onion and cook for 4-5 minutes until golden.
- 4
Add the garlic and spices, stirring constantly for 1 minute.
- 5
Add the tomatoes and stir to incorporate.
- 6
Pour in the water and lower the heat to a slow simmer. Let it thicken.
- 7
Once thickened, add the shrimp and coconut milk. Stir, add salt to taste, and let it boil for just 3 minutes to prevent overcooking the shrimp.
- 8
In a small skillet preheated with oil, fry the basil leaves a couple at a time, then remove and place on kitchen paper before garnishing the dish.
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