Three reasons this Coconut Shrimp Curry should be in your dinner rotation.
- Makes an excellent introduction to Indian food
- If you’re like me and forget to thaw out meat for the evening, shrimp thaws incredibly fast
- You can make this dish in less than 25 minutes
Coconut Shrimp curry is my introduction to curry dish for Indian food beginners or sceptics. It’s a great curry dish to start cooking curries as well. I think it’s because you can make it as simple or as detailed as you want.
When I first met my husband he had never had Indian food before. In fact, Colombian food has to be the complete opposite of Indian food. Colombian food is delicious but straight forward and simple, where Indian food can be complicated, spicier, saucier and more technical at times. I remember when my dad first found out that Mario liked the shrimp curry, he made it every week for months and months until we eventually told him it was time to move on.
The aromatic spices will leave your kitchen smelling delicious. But it’s the decadent creamy sauce that is so addicting you will be licking your bowl clean.
Coconut Shrimp Curry
This one-pot creamy coconut shrimp curry makes a quick and rich dish that will add some flare to your dinner menu!
Optional Additional Spice Mix (this recipe can go with or without this mix)
To thaw frozen shrimp in 10-20 minutes, place shrimp in a bowl of cold water. By the time you're done prepping your ingredients, your shrimp will be done.
Optional Additional Spice Mix:
Using your mortar and pestle mash up your garlic, ginger, star anise, cardamom, cinnamon stick and red hot chilis. If you prefer, you can also put this mixture with a tad bit of water in a blender. See note.
Cook that Curry!
Coat pot with olive oil. Heat for about one minute on medium high heat.
Add a large pinch of the cumin, mustard seed, fenugreek mixture. Once you start to hear the pop and sizzle, the oil is just hot enough (about 2 minutes)
Add onions, mix and let sauté for 2 minutes.
Add in additional spice mixture and sauté for 1 minute
Add in diced tomatoes and mix for about 1 minute
Add in spice mixture and mix all ingredients. Stir in salt, cover with lid and let cook for about 6 minutes.
Next add in the thawed raw shrimp. Mix thoroughly. Let cook for 8 minutes on low.
Stir in coconut milk and curry leaves and let cook on low for two more minutes. Turn off heat. Add Cilantro for garnish.
Serve with rice, roti or naan. Store in an airtight container in the refrigerator for up at 2 days.
- The additional spice mix can be mashed or can be blended. I have two blenders in our home, one for cooking and one for smoothies etc. If you don't have a dedicated blender, you might not want to blend these spices in your day-to-day blender. Your morning smoothie might end up tasting like curry.