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Main Dishes

Coconut Shrimp Curry

November 15, 2020

Three reasons this Coconut Shrimp Curry should be in your dinner rotation.

  1.  Makes an excellent introduction to Indian food
  2.  If you’re like me and forget to thaw out meat for the evening, shrimp thaws incredibly fast
  3.  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.


Print Recipe
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!
Course Main Dish
Cuisine Indo-Fijian, Seafood
Prep Time 10 min
Cook Time 15 min
Servings
servings
Ingredients
Main Ingredients
Spices
Optional Additional Spice Mix (this recipe can go with or without this mix)
Course Main Dish
Cuisine Indo-Fijian, Seafood
Prep Time 10 min
Cook Time 15 min
Servings
servings
Ingredients
Main Ingredients
Spices
Optional Additional Spice Mix (this recipe can go with or without this mix)
Instructions
Prep
  1. 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.
  2. 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!
  1. Coat pot with olive oil. Heat for about one minute on medium high heat.
  2. 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)
  3. Add onions, mix and let sauté for 2 minutes.
  4. Add in additional spice mixture and sauté for 1 minute
  5. Add in diced tomatoes and mix for about 1 minute
  6. Add in spice mixture and mix all ingredients. Stir in salt, cover with lid and let cook for about 6 minutes.
  7. Next add in the thawed raw shrimp. Mix thoroughly. Let cook for 8 minutes on low.
  8. Stir in coconut milk and curry leaves and let cook on low for two more minutes. Turn off heat. Add Cilantro for garnish.
  9. Serve with rice, roti or naan. Store in an airtight container in the refrigerator for up at 2 days.
Recipe Notes

Notes:

  1. 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.

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4 Comments

  • Reply Melisa Singh November 24, 2020 at 8:48 pm

    This looks SO good. I have a mild coconut allergy 🙁
    Might try to substitute the coconut milk with greek yogurt and see what happens.

    • Reply Monika December 1, 2020 at 1:38 am

      Hi Melisa! This recipe can be made with or without the coconut milk. The sauce is delicious with or without. I’ve made it both ways.

  • Reply Shaly November 27, 2020 at 3:51 pm

    Followed this recipe and made shrimp curry last week and it came out PERFECT! The coconut milk makes such a difference. Even my husband loved it & he’s a picky eater! 😋😋😋😍

    • Reply Monika December 1, 2020 at 1:39 am

      Shalina I’m so happy that you and your husband enjoyed this dish!

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