The Best Coconut Shrimp Curry
This coconut shrimp curry is so delicious and easy to make, you could literally have this on your dinner table in no time at all. Forget take-out, forget going out for dinner, make this curry right at home! There’s a reason this recipe has been so popular on my blog for many years and it’s because of the flavors we achieve! This curry is packed full of aromatic spices and delicious plump shrimp, making it the perfect meal if you’e feeling like experimenting a little in the kitchen. It’s also chock full of creamy coconut milk, my absolute favorite curry base to achieve a nice rich texture with a smidge of coconut flavor.
What Is Curry?
Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices. I tried to make this dish as simple as possible with just a couple spices: turmeric, cumin, and curry powder. Those combined with a few aromatics result in a curry so good you’ll be craving it for days after!
What Is Turmeric?
This curry though is quite simple, and you get that gorgeous yellow color from the turmeric. If you’ve never cooked with turmeric before it’s a bit bitter in flavor, but it’s mildly aromatic and has scents of ginger or orange. If cooking with turmeric, make sure you don’t overuse it because it is slightly bitter and it has a note of medicinal powdery aftertaste in large amounts.
Shrimp marinade
Shrimp – Extra large, raw, deshelled and deveined. Seasoning – Salt and pepper. Spices – Cayenne pepper is all we need for this marinade. Lemon juice – We need a nice acidic base to penetrate the meat.
Sauce
Coconut oil – We’re going to use this oil to ensure that coconut flavor carries through every note of this dish. Onion – We want an onion that cooks down well like white or yellow. Aromatics – Fresh ginger and garlic. Spices – Ground coriander, curry powder, and turmeric. Tomatoes – One large can of diced tomatoes. Coconut milk – Rich, delicious, and the creamy component of our curry. Cilantro – Fresh chopped up nice and fine for garnish. If you’re not a fan of cilantro feel free to use parsley instead.
Curry In An Instant Pot?
Rather than using the stovetop and saucepan method, this curry can be prepared in an instant pot in a matter of minutes. Turn the instant pot to the sauté setting and add the olive oil, onion, and garlic. Once the garlic is fragrant the other ingredients can be added. Turn the manual setting on high and set the timer for 2 minutes. Always wait a further 10 minutes for the pressure to release naturally before opening. For more information on preparing an instant pot curry, refer to this recipe.
What Else Can I Use In My Curry?
Curry is such a perfect blank canvas! You can incorporate so many amazing flavors, textures, and ingredients to achieve whatever it is you want to achieve!
Veggies
Peas Bell pepper Butternut squash Zucchini Eggplant Chickpeas Potato
Meat
Chicken White fish Lamb Beef
How to Serve
Any kind of rice you like. I like to make some fluffy jasmine rice to spoon this delicious mixture over. Naan Bread Spoon this curry over french fries for a British classic A light, simple salad like this Cucumber Salad These Roast Potatoes With Indian Spices
Leftovers
Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it where it will last for up to 3 months. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
More Delicious Shrimp Recipes To Try:
One Pot Couscous with Shrimp and Peas Coconut Shrimp with Spicy Mango Dipping Sauce Cajun Shrimp with Tomato Alfredo Pasta Brazilian Shrimp Soup Avocado Shrimp Salsa Tomato Shrimp Pasta Garlic Butter Shrimp
More Delicious Curries You Might Enjoy
Thai Inspired Green Curry Tofu Thai Red Chicken Curry Coconut Chicken Curry Coconut Basil Chicken Curry Thai Red Curry Turkey Meatballs
