Another shrimp preparation I love (see my Spicy Firecracker Shrimp Recipe), is a light and tangy Coconut Shrimp Curry. Unlike most recipes that are called curry here in the States, this recipe doesn’t use any curry powder. It’s simply flavored instead with garlic, ginger and chili peppers.
You can add any of your favorite vegetables to this curry (I added peas), or you can keep it simple and make it with just shrimp. The vibrant yellow color of the curry comes from using a dash of turmeric powder, which also lends a little flavor too. Finally, the tomato and lime gives the coconut curry some much needed acid that balances out all the flavors.
Coconut Shrimp Curry Recipe
12-14 large shrimp
Half an onion (or a small shallot)
4 cloves of garlic
1 inch fresh ginger
1 chili pepper
1 can coconut milk
1/2 tsp turmeric powder
1 Small tomato
Juice of 1 lime
1/2 cup frozen peas (optional)
1 tbsp vegetable oil
Salt and Pepper to taste
chives/cilantro for garnish
– Start by finely mincing the onion, garlic, ginger and chili pepper.
– Once the shrimp is defrosted, marinate it the juice of half a lime, 1/2 teaspoon of salt and 1/4 tsp turmeric.
– In a sauce pan, heat a tablespoon of vegetable oil and then toss in the onion. Sautee the onion until it’s soft and translucent.
– Add the minced garlic, ginger and chili pepper and sautee them all together for another minute or two.
– Pour in the whole can of coconut milk and bring it to a simmer on medium-high heat.
– Add some salt and the remaining turmeric powder to the simmering sauce.
– At this point, if you like peas, throw in a handful…gives the curry a fresh green color too. Turn the heat to low and let the sauce simmer gently.
– In the meantime, deseed the tomato by cutting it in half and scooping out the seeds. Discard the seeds and dice the tomato into small pieces.
– Add the diced tomato to the coconut sauce. Stir them in.
– Sprinkle some black pepper to sauce for flavor.
– Almost lastly, add the shrimp along with it’s marinating juices to the coconut curry sauce. And squeeze in the last of the lime juice.
– Cook the shrimp for just a couple minutes until they turn pink and turn off the heat. Remember the shrimp will continue to cook in the hot sauce, so try not overcooking them.
– Garnish the coconut shrimp curry with some fresh chives or cilantro and serve with some plain basmati rice. Slurrrp.