Photography Credit: Elise Bauer
Coconut shrimp curry is among individuals fast and simple weeknight dishes. Unadorned, but so satisfying. Convenient too, should you, much like me, occur to have a bag of shrimp within the freezer along with a can of coconut milk within the kitchen. You are able to prepare the entire dish in half an hour or fewer, which’s beginning with frozen shrimp!
I designed a momentous discovery while focusing on this recipe. The very first batch we made wound up too thick, therefore we thought, why don't you use light coconut milk rather? Disaster. It sampled horrible.
Then we did an idea test evaluating regular coconut milk towards the light variety, within their cans. The standard coconut milk was lovely, wealthy and coconut-y. The sunshine coconut milk? Coconut flavored milk of magnesia.
So, I suggest, if you're even thinking about using light coconut milk with this recipe, that you simply perform a taste test prior to making the sauce. Just take out half a spoonful from an opened up can. Compare it with regular coconut milk. You would like the very best tasting coconut milk with this recipe or any recipe that requires it!
Easy Coconut Shrimp Curry Recipe
- Prep time: a few minutes
- Prepare time: 25 minutes
- Yield: Serves 4
To thaw frozen shrimp, place shrimp inside a large bowl, cover with cold, gently salted water. Give a couple ice. Let take fifteen minutes until defrosted.
This can be a fundamental recipe. Don't hesitate to dress up. Add chopped celery or bell pepper towards the onions and/or fresh ginger root or diced tomato plants. Test out the curry spices you use.
Ingredients
- 1 Tablespoons of essential olive oil
- 1 cup finely chopped onion
- 1/2 teaspoon mild yellow curry powder
- Pinch of ground cardamom or even the seeds from 1 cardamom pod, crushed
- 1/2 teaspoon Kosher salt
- 1 cup canned coconut milk (use regular coconut milk NOT light)
- 1/4 cup water
- 1 pound raw, peeled, deveined shrimp (without or with tail)
- Cilantro for garnish
Method
There are already defrosted your shrimp, if using frozen, do this when you prepare the sauce. The shrimp is going to be thawed and able to prepare when the sauce is completed.
1 Saut onion, curry, cardamom: Heat essential olive oil inside a medium-sized saut pan on medium heat. Add some chopped onion. Prepare until translucent, about a few minutes. Add some curry powder, cardamom, and salt. Prepare for 2 more minutes.
2 Add coconut milk and water, simmer: Add some coconut milk and water, simmer for five to ten minutes.
3 Add shrimp: Add some shrimp towards the curry sauce and disseminate evenly within the pan. Simmer for five minutes, stirring from time to time, before the shrimp has switched from gray to pink and it is just cooked through. Don't overcook or even the shrimp is going to be rubbery.
Serve with cilantro for garnish. Serve with basmati grain or even better, coconut basmati grain .
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I’ve been intimated by cooking with coconut milk (though been on my kitchen), but am no more. Perfectly scrumptious. Thanks.
Amazingly easy and tastes great.
What have you do in order to thin the recipe from the time it had been too thick? Just added water? I wish to try to make coconut curry shrimp stuffed mushrooms. I suppose I’ll just simmer until reduced enough after which add some shrimp unless of course you've also try this. I'm attempting to make a Paleo appetizer to create to some BBQ (yes in Feb) so no grains, beans, dairy. Thanks!
How does one change this recipe around using chicken rather of shrimp?
This can be a wonderful base recipe so that as you stated, very flexible! I added carrots, red pepper, gingerall julienned garlic clove, and soft tofu. I made use of the entire can of coconut milk because of all of the extra ingredients. The recommendation about not overcooking the shrimp is essential. I acquired shrimp with shells after which used the peeled shells to create a stock.