Description
A flavorful and creamy Coconut Shrimp Curry combining tender shrimp with a rich blend of spices, coconut cream, and tomato sauce, served with fresh cilantro and lime wedges for a deliciously satisfying meal ready in just 30 minutes.
Ingredients
Shrimp
- 1 tablespoon oil (divided)
- 1 pound medium shrimp (peeled and deveined)
Vegetables and Aromatics
- 1 onion (finely diced)
- 1 red bell pepper (sliced)
- 4 cloves garlic (minced)
- 1 tablespoon minced ginger
Spices and Sauces
- 1 ½ tablespoons curry powder
- 1 tablespoon garam masala
- ½ teaspoon chili powder
- 2 tablespoons tomato paste
- 2 cups tomato sauce
- 14 ounce coconut cream
- Salt and pepper (to taste)
Garnishes (Optional)
- ¼ cup fresh cilantro leaves
- Fresh lime wedges
Instructions
- Sear the shrimp: Heat half of the oil in a large skillet over medium-high heat. Cook the shrimp for about 2 minutes on each side until they turn opaque and are cooked through. If needed, cook them in batches to avoid overcrowding. Remove shrimp and set aside.
- Sauté vegetables: Reduce heat to medium and add the remaining oil to the skillet. Add the diced onion and sliced red bell pepper, cooking and stirring for 4 minutes until softened.
- Add spices and tomato paste: Stir in the minced garlic, ginger, curry powder, garam masala, chili powder, and tomato paste. Cook for about 1 minute until the mixture is fragrant.
- Simmer sauce: Pour in the tomato sauce and coconut cream. Stir thoroughly to combine all ingredients. Bring to a simmer and let it cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Finish the curry: Return the cooked shrimp to the skillet and simmer for an additional minute to heat through. Remove from heat.
- Garnish and serve: Garnish the curry with fresh cilantro leaves if desired, and serve with fresh lime wedges on the side.
Notes
- Cooking shrimp in batches prevents overcrowding and ensures even searing.
- Adjust chili powder quantity to manage the spice level to your preference.
- This curry pairs wonderfully with steamed rice or warm naan bread.
- For a richer curry, use full-fat coconut cream instead of lighter versions.
- Make sure to devein shrimp for the best texture and flavor.
