Coconut Curry Shrimp
Coconut Curry Shrimp

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, coconut curry shrimp. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Super easy, one pot and tons of flavors! Coconut shrimp curry is one of those quick and easy weeknight dishes. I owe you this coconut curry shrimp recipe.

Coconut Curry Shrimp is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Coconut Curry Shrimp is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook coconut curry shrimp using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Curry Shrimp:
  1. Take 1 lb raw, peeled and deveined, tail off jumbo shrimp
  2. Get 1 (16 oz) can coconut milk
  3. Prepare 3/4 cup water
  4. Make ready Finely diced onion, about 1/4 cup worth
  5. Take 1 tbsp Minced garlic,
  6. Prepare Curry powder
  7. Take Salt and pepper
  8. Prepare Red pepper flakes
  9. Take 1 dash lime juice
  10. Prepare 1 tbsp butter
  11. Make ready 1 1/2 cup rice
  12. Take Rough chopped fresh cilantro

This sassy shrimp curry cooks up super fast but. Thanks so much for taking the time to watch! In this video I shared how to make Shrimp coconut curry. Although you can adapt these curries depending on which protein and veggies you have on hand, my current favorite is this creamy.

Steps to make Coconut Curry Shrimp:
  1. Melt butter in preheated skillet. Add onion and garlic. Sauté on low heat until soft and fragrant. Add a few good dashes of curry powder, black pepper, red pepper flakes (if you want it spicy) and a pinch of salt. Keep on low for another couple minutes. It'll start getting a bit pastey.
  2. Add half the can of coconut milk, continuing to sauté on low heat until it bubbles immediately after stirring. Add the rest of the coconut milk and the water till it's bubbly again. Add more curry powder and a squeeze of lime juice.
  3. Once the curry sauce is hot, add the raw shrimp. Continue simmering on low heat, stirring about every 3-5 minutes. Add more spice throughout according to your preference. Let it slowly simmer, stirring regularly for probably 20-30 minutes. Add the cilantro in the last 5 minutes of cooking. Serve over rice.
  4. The key to this recipe is slowly building the flavor. Emphasis on slowly. Your flame should never be turned high at any time during this cook. It's an easy recipe but requires patience. As always I encourage using your own creativity. Add other Indian spices or substitutions if something strikes your fancy. I've seen a lot of recipes call for fresh basil instead of the cilantro, for example. Cilantro sounded better to me 😁 Enjoy and have fun!

Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

So that is going to wrap it up with this exceptional food coconut curry shrimp recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!