Easy Coconut Shrimp Curry
User Reviews
5
Easy Coconut Shrimp Curry
Description
This recipe starts by seasoning shrimp with a blend of garam masala, cumin, turmeric, salt, and red chili powder, then quickly searing them just to develop flavor without overcooking. Separately, onions are softened in butter and oil, with the browned bits from shrimp scraped up to build depth. Garlic and ginger are cooked briefly before adding a mixture of warming spices including garam masala, cumin, coriander, and turmeric, which bloom as they cook slightly. Crushed tomatoes or passata create a tomato base, combined with red chili powder, salt, brown sugar, and creamy coconut milk to create a rich sauce.
The seared shrimp finish cooking in the sauce, which is simmered until slightly thickened, marrying the seafood with the fragrant curry. Chopped fresh cilantro sprinkled on top adds a fresh, bright note. This curry offers a balance between aromatic spices and creamy coconut, with a touch of heat adapted to taste.
Traditionally served with garlic butter rice and soft naan bread, this dish is satisfying and straightforward to prepare. The notes suggest serving these accompaniments to help soak up the flavorful sauce, enhancing the meal experience.
Ingredients
SHRIMP:
- 1 teaspoon garam masala
- ½ teaspoon cumin ground
- ½ teaspoon Turmeric or curry powder
- ¾ teaspoon salt
- ¼ teaspoon red chili powder
- 1 ½ tablespoons neutral cooking oil divided, generic cooking oil
- 1 pound Shrimp peeled, tails on or off, jumbo
SAUCE:
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon butter
- 1 onion finely chopped
- 5 cloves garlic minced
- 2 teaspoons ginger minced
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder or curry powder
- 14 ounces crushed tomatoes or Passata for a smoother sauce, canned
- ½-1 teaspoon red chili powder adjust to your taste preference
- 1 teaspoon salt
- 1 ½ teaspoons brown sugar
- 13.5 ounces coconut milk or coconut cream, can
- 2 tablespoons cilantro chopped to garnish, fresh
Instructions
SHRIMP:
- For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
- Heat ½ tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.
SAUCE:
- Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
- Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
- Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
- Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
- Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.
Notes
- Serve this curry with garlic butter rice and soft naan bread to enjoy the flavorful sauce fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 150mg | 50% |
| Sodium | 1.837mg | 0% |
| Potassium | 743mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 144mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
