Easy Coconut Shrimp Curry
If you’re looking for a cozy, comforting dish that brings the flavors of the tropics to your kitchen, then this Easy Coconut Shrimp Curry is just what you need. With a rich and creamy sauce, succulent shrimp, and a blend of aromatic spices, it’s a dish that will impress your family and friends without keeping you in the kitchen for hours. Perfect over rice or with warm naan, this curry is not only delicious but also quick to prepare, making it ideal for busy weeknights or a relaxed weekend dinner.
Why This Recipe Works
This Easy Coconut Shrimp Curry works wonders because it combines the sweetness of coconut milk with the warmth of spices like garam masala, cumin, and turmeric. The shrimp cooks quickly, absorbing the flavors of the sauce while remaining tender. Using crushed tomatoes gives the curry a lovely base, while the addition of brown sugar balances the acidity perfectly. Plus, it’s a one-pot dish, which means less cleanup and more time to enjoy your meal!
Shopping List
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric or curry powder
- 3/4 teaspoon salt
- 1/4 teaspoon red chili powder
- 1 1/2 tablespoons oil (divided)
- 1 pound jumbo shrimp (peeled, tails on or off)
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 onion (finely chopped)
- 5 cloves garlic (minced)
- 2 teaspoons minced ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder or curry powder
- 14 ounces can crushed tomatoes or Passata for a smoother sauce
- 1/2-1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt
- 1 1/2 teaspoons brown sugar
- 13.5 ounces coconut milk or coconut cream
- 2 tablespoons fresh cilantro (chopped, for garnish)
Setup & Equipment
- Large skillet or frying pan: For cooking the curry.
- Cutting board and knife: To chop the vegetables and shrimp.
- Measuring spoons and cups: For precise measurement of spices and ingredients.
- Wooden spoon: For stirring the curry.
- Serving dish: To present your curry beautifully.
Cook Easy Coconut Shrimp Curry Like This
Step 1: Prepare the Shrimp
Start by rinsing your jumbo shrimp under cold water and patting them dry with paper towels. If you prefer, you can leave the tails on for a more elegant presentation or remove them for easier eating.
Step 2: Spice it Up
In a bowl, mix together the garam masala, ground cumin, turmeric or curry powder, salt, and red chili powder. This blend will create a fragrant base for your curry.
Step 3: Sauté Aromatics
In a large skillet, heat 1 tablespoon of cooking oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and ginger, stirring for an additional minute until fragrant.
Step 4: Add the Spices
Sprinkle the spice mixture into the skillet, stirring to coat the onions, garlic, and ginger. Let the spices cook for about 1 minute to release their flavors.
Step 5: Build the Sauce
Pour in the crushed tomatoes, stirring to combine. Add the red chili powder (adjust to your taste), salt, and brown sugar. Allow the mixture to simmer for about 5 minutes, letting it thicken slightly.
Step 6: Incorporate the Coconut Milk
Stir in the coconut milk, mixing well to create a creamy sauce. Bring it back to a gentle simmer.
Step 7: Cook the Shrimp
Add the prepared shrimp to the sauce and cook for about 5-7 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
Step 8: Final Touches
Once the shrimp are cooked through, taste the sauce and adjust the seasoning if necessary. You can add more salt, sugar, or chili powder according to your preference.
Step 9: Garnish and Serve
Remove the skillet from heat and sprinkle with fresh cilantro. Serve your Easy Coconut Shrimp Curry over rice or with warm naan, and enjoy the burst of flavors!
Substitutions by Category
- Seafood: If shrimp isn’t your thing, you can substitute with scallops or even firm tofu for a vegetarian option.
- Spices: If you don’t have certain spices, you can use a store-bought curry powder as an alternative.
- Tomato Base: For a richer sauce, use tomato paste instead of crushed tomatoes, or opt for a can of diced tomatoes for a chunkier texture.
- Coconut Milk: If you prefer a lighter version, use light coconut milk or even almond milk for a different flavor profile.
Behind-the-Scenes Notes
Cooking this Easy Coconut Shrimp Curry is not only a culinary delight but also a sensory experience. The vibrant colors of the spices and the aromas filling your kitchen are truly captivating. Remember, the key to this dish is to balance the sweetness of the coconut with the spices. Feel free to experiment with the spice levels to suit your taste. You can even add vegetables like bell peppers or spinach to increase the nutritional value of the dish.
Save It for Later
This Easy Coconut Shrimp Curry makes for fantastic leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if it thickens too much.
Easy Coconut Shrimp Curry Q&A
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them properly before cooking. Thaw in the refrigerator overnight or run them under cold water for a quick thaw.
How can I make this dish spicier?
If you love heat, consider adding fresh chopped chilies or increasing the amount of red chili powder as the curry simmers. You can also serve it with a side of spicy chutney for an extra kick!
Can I make this curry ahead of time?
Yes, you can prepare the curry ahead of time and store it in the fridge. The flavors will deepen as it sits. Just reheat when you’re ready to serve.
What can I serve with this curry?
This Easy Coconut Shrimp Curry pairs wonderfully with steamed jasmine rice, basmati rice, or warm naan. You can also serve it alongside a fresh cucumber salad for a refreshing contrast.
More from the Kitchen
- Spicy Chickpea Curry
- Creamy Tomato Basil Pasta
- Vegetable Stir-Fry with Peanut Sauce
- Garlic Butter Salmon
Let’s Eat
Indulging in this Easy Coconut Shrimp Curry is a delightful journey into the heart of comfort food. The creamy texture, combined with the aromatic spices, creates a dish that is not only satisfying but also incredibly flavorful. It’s perfect for any occasion, whether it’s a family dinner or a casual get-together with friends. So roll up your sleeves, gather your ingredients, and savor the joy of cooking. Enjoy every bite!
Easy Coconut Shrimp Curry
Ingredients
Equipment
Method
- Start by rinsing your jumbo shrimp under cold water and patting them dry with paper towels. If you prefer, you can leave the tails on for a more elegant presentation or remove them for easier eating.
- In a bowl, mix together the garam masala, ground cumin, turmeric or curry powder, salt, and red chili powder. This blend will create a fragrant base for your curry.
- In a large skillet, heat 1 tablespoon of cooking oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and ginger, stirring for an additional minute until fragrant.
- Sprinkle the spice mixture into the skillet, stirring to coat the onions, garlic, and ginger. Let the spices cook for about 1 minute to release their flavors.
- Pour in the crushed tomatoes, stirring to combine. Add the red chili powder (adjust to your taste), salt, and brown sugar. Allow the mixture to simmer for about 5 minutes, letting it thicken slightly.
- Stir in the coconut milk, mixing well to create a creamy sauce. Bring it back to a gentle simmer.
- Add the prepared shrimp to the sauce and cook for about 5-7 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
- Once the shrimp are cooked through, taste the sauce and adjust the seasoning if necessary. You can add more salt, sugar, or chili powder according to your preference.
- Remove the skillet from heat and sprinkle with fresh cilantro. Serve your Easy Coconut Shrimp Curry over rice or with warm naan, and enjoy the burst of flavors!
Notes
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Adjust the spice levels to suit your taste by adding more or less chili powder.
