Description
This Shrimp Curry features succulent shrimp in a creamy coconut milk sauce, enhanced with aromatic spices and fresh cilantro. Quick to prepare, it’s a satisfying dish that pairs perfectly with rice or naan, making it an ideal meal for any occasion.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt, to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
- wedge of lime (for squeezing over the curry)
Instructions
- Rinse the shrimp under cold water and pat dry with paper towels.
- Season with a pinch of salt and a squeeze of lime juice, then marinate for 10-15 minutes.
- Heat vegetable oil in a large skillet over medium heat.
- Sauté the chopped onion for 5-7 minutes until translucent and slightly golden.
- Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Toss in the slit green chilies.
- Sprinkle in curry powder, turmeric, cumin, and coriander. Stir well and cook for 2-3 minutes.
- Pour in the coconut milk, stirring to combine and scraping the bottom of the pan.
- Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
- Add the marinated shrimp to the simmering mixture, stirring gently.
- Cook for 5-7 minutes until shrimp are pink and opaque.
- Adjust seasoning with salt and lime juice as needed.
- Remove from heat and sprinkle with chopped cilantro.
- Serve hot with cooked rice or warm naan, and optionally a wedge of lime on the side.
Notes
- Adjust the number of green chilies based on your spice preference.
- Ensure not to overcook the shrimp to maintain their tenderness.
- This curry can be made ahead of time and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes