Coconut shrimp curry is an easy one pot Asian shrimp curry in coconut milk bursting with spicy flavours of cumin, turmeric, black pepper, and red chili. This shrimp coconut curry is gluten free and is so delicious that everyone in you house will love the flavours. This easy prawn’s coconut curry is low carb and healthy recipe which can be served with rice.
Easy shrimp curry recipe with coconut milk can be made when you are in a hurry. We can call it “shrimp coconut curry in a hurry” 😊. It gets ready under 30 minutes, to be precise – just 20 minutes. So, when you are pressed for time and need a quick shrimp curry, this shrimp recipe is a winner.
Try other shrimp recipes like:
- Shrimp rice paper rolls with spicy sriracha dip
- Beer batter shrimps
- Grilled prawns in recheado masala
- Shrimp cutlets
- Goan prawns curry
- Coconut fried shrimps
Let us see the ingredients to make shrimp curry coconut milk recipe:
- Coconut milk: Use thick canned coconut milk to make this recipe. You can also make it with coconut powder. Follow the package instructions if you are making coconut milk from coconut powder.
- Shrimps: Use tender, fresh and juicy shrimps, or prawns to make this curry in coconut milk recipe.
- Vegetables: Vegetables like red onion and tomatoes are used to make this yellow coconut curry.
- Spices: Spices like ginger, garlic and spice powders like turmeric powder, cumin powder, red chili powder and black pepper powder are added to this prawn’s curry in coconut milk to make it flavourful.
- Oil: Coconut oil, olive oil or vegetable oil can be used to make this delicious yellow curry with shrimps.
- For garnish: Few chopped coriander leaves or cilantro are added on top of the curry for garnish.
- For marinating shrimps: Turmeric powder, red chili powder and salt are applied to shrimps for marination.
How to cook coconut curry shrimp?
- Marinate the shrimps by applying the ingredients turmeric powder and red chili powder and keep aside for 20 minutes.
- Heat a pan and add oil. Sauté onions till they turn pinkish.
- Add ginger and garlic and fry for 2 minutes till aroma gets released from garlic.
- Add chopped tomatoes and cook till tomatoes turn mushy.
- Add spice powders – red chili powder or paprika, turmeric powder, cumin powder and black pepper powder and mix well.
- Add the marinated shrimps and cook for 5 minutes.
- Pour coconut milk and simmer for 10 minutes.
- Check if the shrimps are cooked, add salt to taste and garnish with chopped coriander leaves or cilantro.
Notes to keep in mind while making prawns curry in coconut milk:
- If the coconut milk curry turns thin or watery, in a small mixing bowl, mix 1 tablespoon corn-starch and 3 tablespoon water.
- Add 1 tablespoon of the corn-starch paste to the coconut curry and simmer for 3 minutes. If you want thicker curry, add remaining corn-starch and water paste to it and simmer for 2 minutes.
How to serve coconut curry shrimp?
Serve coconut curry shrimp over rice. You can also serve with tofu fried rice or chicken fried rice. If you want to try healthier rice, you can serve it with cauliflower rice too.
Coconut Shrimp Curry
Coconut shrimp curry is an easy one pot Asian shrimp curry in coconut milk bursting with spicy flavours of cumin, turmeric, black pepper, and red chili. This shrimp coconut curry is gluten free and is so delicious that everyone in you house will love the flavours. This easy prawn’s coconut curry is low carb and healthy recipe which can be served with rice.
Servings: 4 People
Ingredients
- 3 cups coconut milk
- 15 shrimps deveined and shell removed
- 2 tomatoes finely chopped
- 2 medium sized onion finely chopped
- 5 garlic pods minced
- ¼ inch ginger grated
- ½ teaspoon turmeric powder
- 2 teaspoon red chilli powder or paprika
- 1 teaspoon cumin powder
- 1 teaspoon black pepper powder
- 2 teaspoon oil
- To taste salt
- Few coriander leaves or cilantro finely chopped for garnish
For marinating shrimps:
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon salt
Instructions
- Marinate the shrimps by applying the ingredients meant for marination and keep aside for 20 minutes.
- Heat a pan and add oil. Sauté onions till they turn pinkish.
- Add ginger and garlic and fry for 2 minutes till aroma gets released from garlic.
- Add chopped tomatoes and cook till tomatoes turn mushy.
- Add spice powders – red chili powder or paprika, turmeric powder, cumin powder and black pepper powder and mix well.
- Add the marinated shrimps and cook for 5 minutes.
- Pour coconut milk and simmer for 10 minutes.
- Check if the shrimps are cooked, add salt to taste and garnish with chopped coriander leaves or cilantro.
Notes
- If the coconut milk curry turns thin or watery, in a small mixing bowl, mix 1 tablespoon corn-starch and 3 tablespoon water.
- Add 1 tablespoon of the corn-starch paste to the coconut curry and simmer for 3 minutes.
- If you want thicker curry, add remaining corn-starch and water paste to it and simmer for 2 minutes.
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