Description
This creamy Coconut Shrimp Curry features succulent shrimp simmered in rich coconut milk and aromatic spices, creating a comforting dish that’s easy to prepare. Perfectly seasoned and served with rice or naan, it’s a delightful meal for any occasion.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt, to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Instructions
- Rinse the shrimp under cold water, pat dry, and season with a pinch of salt and lime juice. Let marinate while preparing other ingredients.
- In a large skillet, heat vegetable oil over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Add slit green chilies and sauté for an additional minute.
- Sprinkle in curry powder, turmeric, cumin, and coriander. Stir well and cook for 2-3 minutes to bloom the spices.
- Pour in the coconut milk, stirring continuously. Bring to a gentle simmer.
- Add the marinated shrimp to the pan, stirring gently to coat. Cook for 5-7 minutes until shrimp are pink and opaque. Adjust seasoning with salt and lime juice as needed.
- Remove from heat and stir in chopped cilantro. Let sit for a few minutes to meld flavors.
- Serve hot over cooked rice or with naan. Garnish with additional cilantro and lime wedges if desired.
Notes
- Customize with vegetables like bell peppers or spinach for added nutrition.
- For a spicier curry, add red chili powder or hot sauce to taste.
- Leftovers can be stored in an airtight container in the refrigerator and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes