Shrimp Curry with Creamy Coconut Milk
Ingredients
- For the Shrimp Curry
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tablespoons oil (coconut or vegetable)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder or paprika (adjust to taste)
- 1 tablespoon tomato paste
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- ½ cup water or seafood stock
- Salt, to taste
- 1 tablespoon lime or lemon juice
- For Garnish (Optional)
- Fresh cilantro, chopped
- Sliced green chilies
- Toasted coconut flakes
Instructions
- Prepare shrimp: Rinse, pat dry, and lightly season with salt.
- Heat oil: In a wide pan, heat oil over medium heat.
- Sauté aromatics: Cook onion until soft and golden, about 5 minutes.
- Add garlic u0026 ginger: Stir for 30–60 seconds until fragrant.
- Add spices: Stir in curry powder, cumin, coriander, turmeric, and chili powder. Cook 1 minute.
- Tomato base: Add tomato paste and cook until oil separates slightly.
- Coconut milk: Pour in coconut milk and water. Simmer 8–10 minutes.
- Cook shrimp: Add shrimp and simmer 4–5 minutes until pink and opaque.
- Finish: Stir in lime juice, adjust salt, and remove from heat.