Coconut Shrimp Curry Recipe
Coconut shrimp curry is a delightful fusion of flavors that brings a taste of the tropics to your dining table. This recipe combines succulent shrimp, aromatic spices, and creamy coconut milk for a dish that’s both comforting and exotic. Let’s dive into the culinary journey of creating this mouthwatering Coconut Shrimp Curry.
Before we start, gather the following ingredients:
- Fresh shrimp
- Coconut milk
- Garlic cloves
- Curry powder
- Red chili flakes
- Bell peppers
- Salt and pepper
- Cooking oil
- Peel and Devein Shrimp: Begin by preparing the shrimp – peel and devein them, leaving the tails intact for added presentation.
- Chop Vegetables: Dice the onion, bell peppers, garlic, and tomatoes. Finely chop ginger and cilantro for added freshness.
- Create Spice Mixture: In a bowl, mix curry powder, turmeric, red chili flakes, salt, and pepper to create a flavorful spice blend.
Cooking the Shrimp
Heat oil in a pan and cook the shrimp until they turn pink. Add a dash of curry powder for a hint of warmth and a touch of coconut milk for a subtle sweetness.
Creating the Curry Base
Saute garlic and ginger until fragrant, then add the spice mixture. Pour in the coconut milk, stirring to create a luscious curry base. Let it simmer, allowing the flavors to meld.
Toss in the chopped vegetables, ensuring they’re coated in the flavorful curry. Cook until the veggies are tender yet still vibrant.
Let the coconut shrimp curry simmer on low heat, allowing the flavors to intensify. Taste and adjust the seasoning according to your preference.
Garnish with fresh cilantro and serve the coconut shrimp curry over steamed rice or with warm naan bread. The aromatic flavors are best enjoyed with a squeeze of lime on top.
Health Benefits of Coconut Shrimp Curry
This dish not only tantalizes your taste buds but also offers health benefits. Shrimp provides lean protein, while coconut milk adds healthy fats and a dose of vitamins and minerals.
Variations and Customizations
Feel free to experiment with the recipe – add more vegetables, swap shrimp for chicken, or make it vegan by using tofu. The possibilities are endless!
Tips for Perfect Coconut Shrimp Curry
For a perfect dish, ensure the shrimp are not overcooked, and the curry simmers gently. Adjust the spice levels to suit your taste and don’t forget to balance the flavors with a touch of sweetness from coconut milk.
Culinary Origins of Coconut Shrimp Curry
Originating from coastal regions, coconut shrimp curry reflects the culinary traditions of Southeast Asia and the Caribbean. Its global popularity is a testament to its rich and diverse flavors.
Cooking for Different Occasions
Whether you’re hosting a casual dinner or a formal gathering, coconut shrimp curry fits the bill. Easily scalable, it’s a versatile dish for any occasion.
Feedback and Reviews
We’d love to hear about your experience with this Coconut Shrimp Curry. Share your feedback and variations, and let the flavors of this dish bring joy to your kitchen.
Coconut Shrimp Curry is not just a meal; it’s a journey of flavors that transports you to tropical paradise. Easy to prepare and bursting with taste, this recipe is a culinary adventure worth taking. So, gather your ingredients, follow the steps, and savor the delight of Coconut Shrimp Curry!
- Can I use frozen shrimp for this recipe? Yes, you can. Thaw and pat them dry before cooking for the best results.
- How spicy is the curry? The spice level can be adjusted to your liking by controlling the amount of red chili flakes.
- Can I make it ahead of time? Absolutely! The flavors often intensify when reheated, making it a great make-ahead dish.
- What side dishes pair well with Coconut Shrimp Curry? Rice, naan bread, or even quinoa make excellent accompaniments.
- Can I freeze the leftovers? Yes, you can freeze the curry for up to a month. Just reheat gently on the stove before serving.
- 1 pound/450 g shrimp peeled and deveined
- 1 tsp low sodium soy sauce
- ½ tsp red pepper flakes + turmeric
- 1 tsp garlic powder
- ¼ tsp white pepper
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 bell pepper sliced
- 4 garlic cloves grated
- 1 tbsp freshly grated ginger
- 1 shallot finely chopped
- ½ cup/120 ml chicken or vegetable broth
- 3 tbsp mild red curry paste
- 2 tsp brown sugar
- ½ tsp turmeric ground cumin, ground coriander
- ¼ tsp white pepper
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 can 14 oz/400 m coconut milk, full fat
- juice from ½ lime
- 1 tsp sriracha optional
- handful of torn thai basil
- topping: scallions cilantro, fried onions, chili pepper
Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.
Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.
Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.
In the same skillet, add bell pepper. Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy and fish sauce. Cook for 1 minute, stir frequently. Pour in coconut milk and bring to a boil. Simmer for 5 minutes or until the sauce starts to thicken.
Add lime juice, sriracha and Thai basil. Stir to combine. Toss in shrimp, simmer for no longer than 1 minute. Top with cilantro leaves, fried onions and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!