Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, coconut curry shrimp. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Coconut Curry Shrimp is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Coconut Curry Shrimp is something that I have loved my whole life.
Super easy, one pot and tons of flavors! Learn how to make a simple but tasty coconut curry shrimp with Gourmand Award winning Caribbean cookbook author Chris De La Rosa. Coconut shrimp curry is one of those quick and easy weeknight dishes. Jumbo shrimp in a lightly spiced coconut curry sauce.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook coconut curry shrimp using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Coconut Curry Shrimp:
- Get 1 lb raw, peeled and deveined, tail off jumbo shrimp
- Take 1 (16 oz) can coconut milk
- Get 3/4 cup water
- Get Finely diced onion, about 1/4 cup worth
- Take 1 tbsp Minced garlic,
- Prepare Curry powder
- Make ready Salt and pepper
- Get Red pepper flakes
- Prepare 1 dash lime juice
- Make ready 1 tbsp butter
- Get 1 1/2 cup rice
- Get Rough chopped fresh cilantro
Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers, it makes for an easy dinner! Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. This shrimp coconut curry has a distinctive taste and flavor thanks to the cumin, cinnamon and curry spices used.
Steps to make Coconut Curry Shrimp:
- 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.
- 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.
- 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.
- 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. This shrimp coconut curry has a distinctive taste and flavor thanks to the cumin, cinnamon and curry spices used. Your whole house will be filled with the pleasant aroma of this dish and it is guaranteed. 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.
So that’s going to wrap it up for this exceptional food coconut curry shrimp recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
