Creamy Coconut Shrimp Curry a Taste of the Tropics

Recipe Introduction

Quick Hook

Fancy a taste of the tropics? This shrimp curry recipe is dead easy. Honestly, it's quicker than ordering a takeaway and tastes way better.

Imagine succulent shrimp swimming in a creamy, coconutty sauce!

Brief Overview

This creamy shrimp curry recipe is inspired by South Indian flavours. It's a simple dish, even your nan could make it! Ready in just 35 minutes, this quick shrimp curry serves 4 hungry souls.

Main Benefits

This seafood curry recipe isn't just tasty, it's packed with protein and healthy fats. It’s perfect for a weeknight shrimp curry when you need something comforting and fast.

This easy shrimp curry recipe is special because it's so customisable.

Ready to dive in? This shrimp curry with coconut milk will wow you.

Let's get this shrimp curry cracking!

Grab Your Ingredients

Here's what you'll need for this coconut shrimp curry :

• 1 pound of large shrimp, peeled and deveined
• 1 tablespoon of lemon juice
• 1 teaspoon of ground turmeric
• Half a teaspoon of salt
• A quarter teaspoon of black pepper
• 1 tablespoon of coconut oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 inch of ginger, grated
• 1 red bell pepper, chopped
• 1 or 2 red chilies, chopped
• 1 tablespoon of curry powder
• 1 teaspoon of ground coriander
• Half a teaspoon of ground cumin
• 1 can of full fat coconut milk
• 1 can of diced tomatoes, undrained
• 1 teaspoon of fish sauce
• Half a cup of chopped fresh cilantro
• Salt and pepper to taste

Time to Get Cooking!

First, marinate the shrimp. Then, sauté the aromatics. Don't forget to bloom the spices! Now, simmer the curry and add the shrimp. Serve this shrimp curry with rice and garnish generously!

Enjoy this flavour bomb of a dish. I hope it makes its way into your weekly rotation!

Ingredients & Equipment

Okay, let's talk ingredients. This creamy shrimp curry recipe is all about fresh flavors. Quality matters! Don't skimp.

Main Ingredients for Your Shrimp Curry Masterpiece

• Shrimp: 1 pound (450g) of large shrimp. Look for plump, firm shrimp. They should smell fresh, not fishy. Seriously, nobody wants rubbery, smelly shrimp!
• Lemon Juice: 1 tablespoon (15ml) . Freshly squeezed is always best, innit?
• Turmeric: 1 teaspoon (5g) ground turmeric. Adds a lovely color and earthy flavor.
• Salt: ½ teaspoon (2.5g) .
• Pepper: ¼ teaspoon (1.25g) black pepper.
• Coconut Oil: 1 tablespoon (15ml) . Adds a subtle coconutty flavour.
• Onion: 1 medium (about 1 cup/150g) , finely chopped.
• Garlic: 2 cloves (about 2 teaspoons/10g) , minced. Fresh is key here.
• Ginger: 1 inch (2.5cm) piece (about 1 tablespoon/15g) , grated.
• Bell Pepper: 1 red (about 1 cup/150g) , seeded and chopped.
• Chilies: 1-2 red , finely chopped (optional). Adjust to your heat preference.
• Curry Powder: 1 tablespoon (15g) (mild or medium). Every curry powder is different. Adjust to taste!
• Coriander: 1 teaspoon (5g) ground coriander. Adds a citrusy, floral note.
• Cumin: ½ teaspoon (2.5g) ground cumin. Adds warmth and depth.
• Coconut Milk: 1 (13.5 ounce/400ml) can full fat. Don't even think about using the low-fat stuff. You want creaminess!
• Diced Tomatoes: 1 (14.5 ounce/410g) can , undrained.
• Fish Sauce: 1 teaspoon (5ml) (optional). Trust me on this one.
• Cilantro: 1/2 cup , chopped, for garnish.

Honestly, if you are going to be cooking a coconut shrimp curry , don't skip on the coconut milk. The base can also be used as seafood curry recipe .

Seasoning Notes: Flavor Fireworks!

Okay, so this easy shrimp curry recipe is all about building flavor. Don't be afraid to experiment.

The curry powder, coriander, and cumin are your base. Think of them as the backbone of this Indian shrimp curry .

Fish sauce adds umami, that savory depth. If you don't have it, a tiny splash of soy sauce will do.

No fish sauce, no problem! For extra flavor, try blooming the spices in the coconut oil before adding the other ingredients.

Honestly, it makes a big difference. This helps create a delicious creamy shrimp curry recipe

Equipment Needed: Simple Tools for a Superb Curry

For this quick shrimp curry , you don't need fancy gadgets.

• Large Skillet or Dutch Oven: Essential for cooking the curry.
• Cutting Board & Chef’s Knife: For chopping veggies.
• Measuring Cups and Spoons: Accuracy is key!
• Grater or Microplane: For the ginger.
• Wooden Spoon or Spatula: For stirring.

If you don't have a Dutch oven, a large frying pan will do. The whole shrimp curry with rice can be made in one pan if needed.

This 30 minute shrimp curry is perfect for a weeknight shrimp curry when you need food, fast!

Creamy Coconut Shrimp Curry: A Taste of the Tropics

Oh my gosh, this creamy shrimp curry recipe will transport you straight to paradise! Seriously, it's that good. Inspired by South Indian flavors, this dish is quick, easy, and bursting with flavor.

Imagine succulent shrimp swimming in a fragrant coconut milk sauce. We're talking ginger, garlic, and all those warming spices. You know? A proper hug in a bowl.

Perfect for a weeknight shrimp curry fix! Even better? This is an easy shrimp curry recipe that anyone can make.

Prep Like a Pro: Essential Steps

First things first, let's get organized! This is all about mise en place , my friends.

• Essential mise en place: Peel and devein 1 pound (450g) of shrimp. Give it a quick marinade with 1 tablespoon (15ml) lemon juice, 1 teaspoon (5g) turmeric, ½ teaspoon (2.

  5g) salt, and ¼ teaspoon (1.25g) black pepper. Chop 1 medium onion, mince 2 cloves of garlic, and grate a 1 inch piece of ginger.

  Chop 1 red bell pepper and 1-2 red chilies (if you're feeling brave!).

• Time saving organization tips: While the shrimp marinates, get all your spices ready! Measure out 1 tablespoon (15g) curry powder, 1 teaspoon (5g) ground coriander, and ½ teaspoon (2.

  5g) ground cumin. Open that can of coconut milk and diced tomatoes, too!

step-by-step Bliss: Cooking the Curry

Okay, let's get cooking! This quick shrimp curry comes together in a flash.

1. Heat 1 tablespoon (15ml) of coconut oil in a large skillet over medium heat.
2. Sauté the onion for 5 minutes until softened. Add garlic, ginger, and chilies, and cook for another 1 minute until fragrant. Honestly, the smell is divine!
3. Stir in the bell pepper, curry powder, coriander, and cumin. Cook for 2 minutes , stirring constantly. This is where you really "bloom" the spices trust me, it makes all the difference!
4. Add 1 (14.5 ounce/410g) can diced tomatoes (undrained), 1 (13.5 ounce/400ml) can full fat coconut milk, and 1 teaspoon (5ml) fish sauce. Bring to a simmer.
5. Gently add the shrimp. Cook for 3- 5 minutes , until pink and opaque. Do not overcook, they become a rubber ball!
6. Season with salt and pepper to taste. Garnish with ½ cup of fresh cilantro.
7. Serve hot with rice. Job Done!

Pro Tips: Secret Sauce to Success

Want to take your coconut shrimp curry to the next level? Here are a few tricks:

• Bloom the Spices. Seriously, heating those spices in the oil is key to unlocking their full flavor! It's a game changer, you know?
• Don't Overcook the Shrimp. I cannot stress this enough! Overcooked shrimp is the worst. Cook until just pink.

Craving an Indian shrimp curry ? Add a pinch of garam masala at the end! For a really creamy shrimp curry recipe , make sure you use full fat coconut milk!

Recipe Notes

Fancy a bit more insight before diving into our shrimp curry recipe ? Blimey, you've come to the right place! I've got all the deets to make your creamy shrimp curry recipe a smashing success.

From plating to storage, and even a few cheeky variations, let’s get into it.

Serving Like a Pro

Plating and Presentation: Honestly, presentation is key. Pile your shrimp curry with rice high. Garnish with a generous sprinkle of fresh coriander.

A wedge of lime, and maybe even a cheeky chili flake for extra oomph is always a win. A dollop of plain yogurt on top for extra creaminess is optional but encouraged!

Complementary Goodies: Serve with warm naan bread. Fluffy basmati rice is essential for soaking up that gorgeous sauce. For a bevvy, try a crisp Sauvignon Blanc or a refreshing Indian lager.

It's like a summer holiday in a bowl, innit?

Storing for Later

Chilling Out: Refrigerate leftovers within two hours of cooking. Store in an airtight container. It'll keep happily in the fridge for up to 3 days.

Freezing Fun: This seafood curry recipe actually freezes surprisingly well. Portion it out into freezer safe containers. It will be good for up to 2 months.

Thaw completely in the fridge overnight before reheating.

Reheating Hacks: Gently reheat on the hob over low heat. Give it a good stir now and then. You might need a splash of water or coconut milk to loosen it up.

Microwave works too, just do it in short bursts, okay?

Remixing the Recipe

dairy-free Delicious: Swapping out dairy is a piece of cake. Just use full fat coconut milk to keep it creamy. Easy peasy!

Seasonal Swaps: Feeling adventurous? In the summer, chuck in some fresh mango chunks. In the autumn, butternut squash would be lovely. Get creative with what's in season, you know?

Nutrition Nitty Gritty

Nutrition Basics: Roughly, each serving clocks in at around 350 calories. It also boasts 25g of protein, 22g of fat, and 15g of carbs.

Not bad, eh? Remember this is a rough estimate and may vary based on your exact ingredients.

Health Perks: Shrimp is packed with protein and omega-3s. Coconut milk is a source of healthy fats. Plus, all those spices have anti inflammatory benefits.

So, basically, this quick shrimp curry is good for you, right?

There you have it, a few extra notes to help you nail this easy shrimp curry recipe . So go on, get in the kitchen and give it a go.

I promise you, it's a taste sensation that'll have everyone coming back for seconds. And don't forget to share the love, alright?

Frequently Asked Questions

How do I stop my shrimp from turning rubbery in this shrimp curry recipe?

Nobody wants rubbery shrimp, do they? The key is to not overcook them! Shrimp cook very quickly, usually in just 3-5 minutes. As soon as they turn pink and opaque, they're done. Removing them from the heat immediately will prevent them from becoming tough.

Can I make this shrimp curry recipe spicier, or milder?

Absolutely! Spice is all about personal preference. For a spicier curry, add more red chilies or a pinch of cayenne pepper. If you're a bit of a wimp (no judgement!), reduce the amount of curry powder or omit the chilies altogether.

You could also add a dollop of plain yogurt or sour cream at the end to cool things down. Like a nice lassi from the local takeaway.

What's the best way to store leftover shrimp curry?

Leftover shrimp curry can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the shrimp might become slightly firmer upon reheating. When reheating, do so gently over low heat to prevent the shrimp from becoming rubbery.

Alternatively, you can reheat in the microwave in short bursts, stirring in between.

I don't have coconut milk; can I substitute something else in this shrimp curry recipe?

While coconut milk gives the curry its signature creamy texture and flavour, you can substitute it in a pinch. Heavy cream or half and-half will work, but the flavour will be different richer and less tropical. You could also try using a nut-based milk, like cashew milk, for a similar creamy consistency.

Is there anything I can serve with this creamy coconut shrimp curry?

Loads of things! This curry is gorgeous with fluffy basmati rice or warm naan bread, perfect for soaking up all that lovely sauce. A side of mango chutney or cucumber raita provides a cooling counterpoint to the spice.

And for the full dining experience, a crisp glass of Sauvignon Blanc or a refreshing Indian lager will do the trick. Cheers!