Krazy Kurland Coconut Shrimp Curry
Krazy Kurland Coconut Shrimp Curry

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, krazy kurland coconut shrimp curry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Krazy Kurland Coconut Shrimp Curry is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Krazy Kurland Coconut Shrimp Curry is something that I’ve loved my whole life. They’re fine and they look wonderful.

Super easy, one pot and tons of flavors! This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious! Thanks so much for taking the time to watch!

To begin with this particular recipe, we have to first prepare a few components. You can have krazy kurland coconut shrimp curry using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Krazy Kurland Coconut Shrimp Curry:
  1. Make ready 1 large onion, minced
  2. Make ready 2-3 TBSP oil
  3. Make ready 2 large pinches kosher salt
  4. Make ready 4 cloves garlic, minced
  5. Get 1 inch ginger, minced
  6. Take 1 tsp cumin
  7. Get 1 TBSP turmeric
  8. Get 1 tsp hot paprika
  9. Prepare 1 tsp chili
  10. Prepare 1/2 tsp coriander
  11. Make ready 1 TBSP oil to blossom dry ingredients
  12. Make ready 1 (14 oz) can diced tomatoes
  13. Prepare 1 (14 oz) can coconut milk
  14. Prepare 2 lbs shrimp
  15. Get 2 TBSP cilantro, minced

The first batch we made ended up too thick, so we thought, why not use light coconut milk instead? Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell You're right. I owe you this coconut curry shrimp recipe.

Steps to make Krazy Kurland Coconut Shrimp Curry:
  1. Cook onion in ~3 TBSP oil with 2 pinches kosher salt on med-high heat. Add water to speed process.
  2. Once translucent, pool onions and bloom garlic, ginger and dry spices in ~1 TBSP oil. Cook through about 2-3 min
  3. Add tomatoes, cook another 3 mins.
  4. Add coconut milk. Mix and cook semi-covered on med-high heat ~10 minutes, stirring occasionally.
  5. Reduce heat to medium. Add shrimp. Cook until all white/pink, ~3-4 minutes.
  6. Add cilantro. Mix and cook an additional 1-2 minutes.
  7. Done! Serve over rice.

When tossed with shrimp and bell You're right. I owe you this coconut curry shrimp recipe. So I'm delivering it in two different versions: the original from a cereal cooking challenge I was part of. Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

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