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!
