Ingredients:

  • 5 lbs (680 g) Large Shrimp (Prawns), raw, peeled, deveined
  • Sea Salt and Fresh Black Pepper, to taste
  • 2 Tbsp Neutral Oil (e.g., Rapeseed or Vegetable)
  • 1 medium Yellow Onion, finely diced
  • 4 large Garlic Cloves, minced
  • 1 Tbsp Fresh Ginger, freshly grated or finely chopped
  • 2 Tbsp Mild/Madras Curry Powder
  • 1 tsp Ground Turmeric
  • 14 oz can (400 g) Canned Diced Tomatoes, undrained
  • 5 oz can (400 ml) Full-Fat Coconut Milk
  • 1/2 cup (120 ml) Chicken or Vegetable Stock
  • 1/2 tsp Granulated Sugar (optional)
  • 1 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Pat the peeled and deveined shrimp completely dry using paper towels. Season lightly with salt and pepper. Dice the onion, mince the garlic, and grate the ginger.
  2. Heat the neutral oil in a large skillet over medium-high heat. Add the diced onion and cook for 5–7 minutes until softened and translucent, stirring occasionally.
  3. Introduce the minced garlic and grated ginger. Cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Reduce heat to medium-low. Stir in the curry powder and turmeric. Cook for 30–60 seconds, stirring constantly, to release the essential oils (blooming the spices).
  5. Pour in the canned diced tomatoes and stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir well.
  6. Stir in the full-fat coconut milk and the optional sugar. Bring the sauce up to a gentle simmer. Reduce the heat to low and allow the sauce to simmer gently for 5–7 minutes, allowing it to thicken slightly.
  7. Add the seasoned shrimp to the simmering sauce. Stir gently to coat. Cook the shrimp for only 3–4 minutes total, until pink, opaque, and curled into a gentle C-shape.
  8. Remove the pan from the heat. Stir in the fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice. Serve immediately, garnished generously with fresh chopped coriander.