Easy Shrimp Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
452 kcal
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Course
Main Course
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Cuisine
Asian
Easy Shrimp Curry
Description
Easy Shrimp Curry features shrimp cooked in a sauce of coconut milk enriched with sautéed onions, fresh garlic, and ginger, infused with curry powder for depth of flavor. The cooking process starts with softening onions salted to taste, followed by adding aromatics and spices, then simmering in coconut milk. The shrimp is added last and cooked just until opaque, preserving its delicate texture.
The sauce is creamy and smooth, balanced by the fresh herbs added at the end for brightness. The use of avocado oil ensures a neutral base for the aromatics. The layered flavors of garlic, ginger, and curry powder mingle with the rich coconut milk creating a mild but distinct curry profile.
This shrimp curry can be paired with steamed rice or naan, making it a versatile centerpiece for a weeknight dinner. The recipe instructions emphasize proper seasoning and correct cooking times to maintain shrimp tenderness and sauce consistency.
Practical tips include shaking and whisking the coconut milk well to combine separated fat and liquid, adjusting salt if using different brands, and storing leftovers in the fridge covered for up to three days with gentle reheating recommended.
Ingredients
- 1 (13.5-ounce) can coconut milk full-fat
- 2 tablespoons avocado oil or refined coconut oil
- 1 onion finely chopped; 6 ounces, medium
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- 1 tablespoon garlic minced, fresh
- 1 tablespoon ginger root minced, fresh
- 1 tablespoon curry powder
- 1.5 pound Shrimp medium or large, peeled and deveined, raw
- 2 tablespoons basil chopped; or cilantro, fresh leaves
Instructions
- Shake the coconut milk well. Open the can and stir until smooth, or transfer the can's contents to a bowl and whisk until smooth. Set aside.
- In a large saucepan, heat the avocado oil over medium-high heat, for about 2 minutes.
- Add the onion and kosher salt and cook, stirring often, until the onion is soft, for about 5 minutes.
- Add the garlic, ginger, and curry powder. Cook, stirring, for 1 more minute.
- Stir in the coconut milk. Bring to a gentle boil over medium-high heat.
- Add the shrimp and cook, uncovered, occasionally stirring gently, until the shrimp is pink and opaque, for about 5 minutes.
- Garnish with basil or cilantro, and serve.
Notes
- Use half the amount of salt if substituting Diamond Crystal Kosher Salt with Morton kosher salt or other salts.
- Store fresh basil wrapped in a dry paper towel inside a plastic bag in the vegetable drawer to preserve freshness for up to two days.
- Shake coconut milk well before opening and stir thoroughly to recombine separated fat for a smooth sauce.
- Keep leftovers refrigerated in an airtight container for up to 3 days and reheat gently at half power to avoid overcooking.
- Freezing the curry is not recommended as texture and flavor may be affected.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 452kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Sodium | 560mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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