Coconut Milk Shrimp Curry Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
3 servings
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Calories
111 kcal
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Course
Main Course
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Cuisine
Asian
Coconut Milk Shrimp Curry Recipe
Description
The Coconut Milk Shrimp Curry begins with sautéed sliced onions, diced tomatoes, and freshly chopped cilantro, forming a flavor base. Ginger and garlic are added for depth, followed by shrimp and a mixture of ground turmeric, cinnamon, coriander, cumin, black pepper, red chili pepper, and salt. Stirring cooks the spices evenly with the shrimp.
Coconut milk and broth are poured in, creating a creamy sauce that simmers gently without boiling to avoid curdling. The dish is cooked until tender and infused with the combined flavors. A squeeze of fresh lime juice finishes the curry with a hint of acidity and freshness, complementing the spices.
This curry balances creamy, spicy, and citrus notes, showcasing the shrimp’s texture and the warmth of its spice blend. It is suitable for serving with rice or bread to soak the flavorful sauce.
Notes advise using grated or paste forms of ginger and garlic with a recommended ratio, selecting shrimp size appropriate to serving quantities, and understanding turmeric alternatives for flexibility. Maintaining a gentle simmer is key to preserving coconut milk texture.
Ingredients
Prep and cut fresh ingredients
- 1 Medium onion
- 1 Medium tomato
- 1 Tablespoon cilantro fresh
To cook
- 1 Tablespoon neutral cooking oil vegetable or coconut oil, generic cooking oil
- 1 Tablespoon ginger see Notes
- 1 Tablespoon garlic see Notes
- 12-15 Piece Shrimp medium, *see Notes
- 1 Teaspoon Turmeric aka Curcuma, *see Notes
- ¼ Teaspoon salt
- ¼ Teaspoon black pepper ground
- ½ Teaspoon red chili pepper ground
- ½ Teaspoon ground cinnamon
- 1 Teaspoon coriander seeds ground
- 1 Teaspoon cumin seeds ground
- 1 Cup broth veg or seafood stock
- 1 Cup coconut milk
- lime juice juice of ½ lime
Instructions
- Slice onion, dice tomato and chop fresh cilantro (coriander). Keep aside with the cleaned shrimps.
- Heat up a pan with the oil and saute onion first alone over a medium heat setting until they appear soft.
- Stir in diced tomato and ginger garlic. Combine and stir cook for a minute or. Keep on a medium to high heat setting.
- Reduce the heat to a minimum and make some space at the center of your pan. Stir in shrimp.
- Add all the seasoning and spices. Salt, black pepper, turmeric, chili pepper, cinnamon, coriander seeds ground, and cumin ground.
- Increase the heat setting to medium and combine all the ingredients. Stir cook for a minute.
- Pour in broth and coconut milk. Mix everything well.
- Close curry with a cover and simmer over a slow to medium heating for about 15-20 minutes. Control heat, don't allow a rolling boil because the coconut milk could curdle.
- When you are done with the cooking, take your curry from the heat and pour in lime juice and add the fresh chopped cilantro. Mit it up.
- Serve up hot.
Notes
- Use ginger garlic paste or finely grated ginger and garlic in a 1:2 ratio; for three servings, combine 1 tablespoon total.
- Adjust number of medium shrimp based on size: about 20-25 for three servings; use more smaller shrimp or fewer larger shrimp accordingly.
- 240 grams (8.5 ounces) of shrimp is a good weight guideline for accuracy in measurement.
- Turmeric can be fresh root grated or standard ground turmeric powder, both effective for flavor and color.
- Maintain a simmer rather than a rolling boil to prevent coconut milk from curdling during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 224mg | 9% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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