Coconut Shrimp Curry Recipe
This Coconut Shrimp Curry is delicious, easy and quick to make. It's extremely flavorful with a nice spicy level that is perfect with white rice.
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Servings: 4 portions
Ingredients
For the shrimp
- 500 g raw shrimp or prawns shelled and clean
- 2 tsp turmeric
- Salt
For the curry
- 2 tbsp vegetable oil
- 1 stick cinnamon
- ½ red onion finely diced
- 3 garlic cloves 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 serve
- 8 basil leaves use small ones for less splattering
- 4 tbsp vegetable oil
Instructions
For the shrimp
- If your shrimp are whole, remove their shell and the vein that goes along its back. The vein can be removed by making a shallow cut along the back. Make sure to rinse them afterwards.
- Dry the shrimp and mix with the turmeric and salt.
For the curry
- In a large skillet or saucepan, preheat the oil over medium heat. Add the cinnamon and chilli flakes. Stir constantly for 1 minute.
- Add the onion and cook it for 4-5 minutes or until it's golden.
- Add the garlic and spices. Stir constantly for 1 minute.
- Add the tomatoes and stir to incorporate.
- Add the water and lower the heat to have a slow simmer. Let it thicken. At this point, the tomato should have begun to disintegrate. If it wasn't very ripe it could need a bit longer. In that case, add more water.
- Once thickened, add the shrimp and coconut milk and stir. Add salt and taste. Let the curry bowl for just 3 minutes to prevent the shrimp from overcooking.
To serve
- Preheat a small skillet over medium heat with the oil. Once hot, add a couple of basil leaves at a time to fry them. Be careful because it splatters a lot. Remove them from the oil and place them in a bit of kitchen paper before garnishing your dish.
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