Coconut Shrimp Curry
By Olivia Hayes
This Coconut Shrimp Curry is a quick and flavorful dish perfect for a cozy afternoon meal. The combination of spices and creamy coconut milk creates a delectable sauce that erupts with flavor, complementing the juicy shrimp beautifully. Serve it with rice to absorb the sauce and temper the spiciness, making it an ideal choice for gatherings. The dish can be garnished with crispy fried basil leaves or paired with various sides, allowing everyone to personalize their plates.
Ingredients
- •500 g raw shrimp or prawns (shelled and cleaned)
- •2 tsp turmeric
- •salt (to taste)
- •2 tbsp vegetable oil
- •1 stick cinnamon
- •0.5 red onion finely diced
- •3 cloves garlic (minced or finely grated)
- •0.5 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 taste)
- •8 leaves basil (use small ones for less splattering)
- •4 tbsp vegetable oil
Instructions
- 1
If your shrimp are whole, remove their shell and the vein along their back. Rinse and dry them, then mix with turmeric and salt.
- 2
In a large skillet or saucepan, preheat the oil over medium heat. Add the cinnamon and chili flakes and stir constantly for 1 minute.
- 3
Add the onion and cook for 4-5 minutes until golden.
- 4
Add the garlic and spices, stirring constantly for 1 minute.
- 5
Add the tomatoes and stir to incorporate.
- 6
Pour in the water and lower the heat to a slow simmer. Let it thicken.
- 7
Once thickened, add the shrimp and coconut milk. Stir, add salt to taste, and let it boil for just 3 minutes to prevent overcooking the shrimp.
- 8
In a small skillet preheated with oil, fry the basil leaves a couple at a time, then remove and place on kitchen paper before garnishing the dish.
