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.