Extremely simple to prepare, and quick, too, this coconut shrimp curry with creamy coconut milk and tender shrimp is so delicious.
We love curry around here. And we love shrimp. I have a recipe for Shrimp Stir-Fry with Coconut Curry Sauce that is divine and marries the two flavors but is more of a, well, stir-fry, as the name implies, versus this new curry recipe that channels a stew-like flavor and style.
Extremely simple to prepare, and quick, too, the combination of sultry, deep spices with the creamy coconut milk and tender shrimp is beyond what words can describe. This, to me, is pure comfort food.
We ate it over basmati rice and although we sopped up the saucy curry with delicate pieces of naan, you could easily serve this in a bowl, just like the Coconut Curry Soup.
Methinks I should really seek help for my love of all things coconut and curry.
And finally, if you are averse to shrimp, I actually believe chicken would make a great substitution here OR leave it out completely for a vegetarian dish. Make this! Love this!
Don’t be scared of the flavors if you haven’t cooked Indian food a lot – I just know you’ll adore the subtle, delicious flavors! And please invite me over when you serve it up.
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined
For the sauce:
1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro
Hot cooked rice for serving, if desired
For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.
Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes.
Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade.
Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.
Salt: the recipe calls for 1 tablespoon kosher salt which is how I make it and love it, however, several commenters have indicated the salt factor was too much for them so if you are worried about saltiness, start with half as much and work up from there.
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