Only the world’s oldest prepared cuisine, curry, has created quite the title for itself. It’s not exactly a term you can grasp. With a flavor-packed punch of spices and aroma, it is generally a meat, seafood, or veggie dish that is served in a sauce. It can even be made freshly using 5 to 30 whole spices that are ground and mixed together. Trust me, you will never run out of options. 660 Curries by Raghaven Iyer, only serves to prove a delicious complexity that this dish can offer.
Every country has put its own twist on curry making it all the more unique. The motherland that curry can call home is India of course. Each region in India from North to Southeast also has its own speciality curry so it will be difficult to run out of curry combinations to try while traveling. Even the UK adopted curry as a favorite through its colonial past in India and since then has celebrated its fame with National Curry Week. Japan later acquired the taste by imitating the British Navy and today serves kare raisu (curry with rice and pickled veggies). Other curries can be identified by their colors as seen with the Thai-based ones (green, red, yellow, gold) and other Thai curries are paired with coconut milk as seen in this recipe, leading to a less spicy version of what can be a fiery dish.
The easiness yet complexity of flavors in this dish instantly attracted me. Why not learn a recipe that you can whip up quickly for last-minute prep? Just keep a few cans of coconut milk in the pantry and a bag of frozen shrimp in the freezer for these interventions if needed. The other ingredients are usually pantry basics with the exceptions of the curry spices. It may seem like a lot to buy if this is your first time using turmeric or curry powder, but they will become spice essentials as you will be able to use them in a variety of other dishes in the future (only a wise investment!). I highly recommend doubling this recipe, because you will go for those seconds and then crave them the next day for lunch too. Read below for the recipe and detailed step by step prep!
Coconut Shrimp Curry
Printable Recipe Here
Time: 25 minutes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons lemon juice (from 1 lemon)
- 1 pound peeled and deveined large shrimp
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon powdered ginger
- 2 teaspoons coriander
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 small can (5.5 ounce) coconut milk
- chopped cilantro/parsley for garnish
- 1 cup of cooked rice for serving
- In a small bowl, toss the marinade ingredients along with the shrimp. Cover with plastic wrap and set aside in the fridge for 15-20 minutes while you prepare the coconut curry.
- Heat the oil in a medium sized dutch oven or saucepan. Add the chopped onion and cook for 3 minutes over medium heat, until it begins to soften.
- Stir in the garlic, ginger, coriander, salt, curry powder, black pepper, and turmeric and cook for another 2 minutes until the onions are translucent.
- Add the tomatoes along with their juices and cook for about 2 minutes on medium-high heat.
- Stir in the coconut milk and wait for it to boil. Reduce to medium-low heat and simmer for another 5 minutes.
- Add the shrimp along with the marinade juices and cook for another 5 minutes, until the shrimp are pink. Be careful not to overcook it as the shrimp will turn rubbery.
Adapted from JoCooks
*Do not throw your unthawed shrimp straight into the saucepan as they will cook unevenly. Thaw them by running a gentle stream of cold water over them for a few minutes.
*When doubling this recipe, you can actually just buy a 13.5 ounce can of coconut milk if you do not find the smaller cans. Do not worry about making specific measurements such as 11 ounces and save yourself the trouble by just using the whole can. It will taste just as great and even better!
*Doubling this recipe is wonderful especially if you want an easy flavor-packed lunch for the next day.
Step By Step Pictures (I doubled this recipe in my pictures below)
I doubled my recipe so I used 2 pounds of frozen shrimp. I left cold water running over them for about 5 minutes and that was sufficient to thaw them.
After thawing the shrimp, I added the marinade ingredients (salt, black pepper, cayenne pepper, and lemon juice) here. You could use bottled lemon juice for ease, but I squeezed one lemon for an additional freshness factor.
Next, I chopped up a medium sized onion. You can also put it in a mini food processor to chop it up quicker.
Sautee the chopped onions for 3 minutes until they are softened.
Add the crazy mix of spices and cook for another 2 minutes. The onions will start to look more translucent at this point.
Only the last line up of characters that will complete this satisfying dish!
Mix in the whole can of diced tomatoes along with the coconut milk and stir.
Add in the marinated shrimp and cook for only 5 minutes, no more or they will turn rubbery! If you have raw fresh shrimp, then a general rule is that the shrimp will be done cooking when it turns pinkish. As well, you do not want straight shrimp, as that means that they are undercooked. When they curl up in a C shape as in the picture above, that is another good indicator that they are ready.
All mixed up and ready to serve!
A bit of parsley (or cilantro) will top it off with the perfect pop of green so chop up a small stalk for some garnish.
Fine dining simply at its best!
What are your favorite recipes with curry powder?