Description
A delightful and creamy coconut shrimp curry infused with rich spices, perfect for busy evenings or impressing guests.
Ingredients
- 500 g raw shrimp or prawns, shelled and clean
- 2 tsp turmeric
- Salt (to taste)
- 2 tbsp vegetable oil
- 1 stick cinnamon
- ½ red onion, finely diced
- 3 garlic cloves, minced or finely grated
- ½ tsp red chili flakes (adjust to taste)
- 3 tsp curry powder
- 1 tsp ground coriander seeds
- 2 tsp ground chili or spicy paprika
- 2 tomatoes, peeled and finely diced
- 200 ml water
- 150 ml coconut milk (canned, unsweetened)
- 8 basil leaves (use small ones for less splattering)
Instructions
- Heat 2 tablespoons of vegetable oil in a heavy-bottomed pan over medium heat. Once hot, add the stick of cinnamon and sauté for about a minute until fragrant.
- Add the finely diced red onion to the pan and cook until translucent, about 3-4 minutes. Stir frequently to prevent burning.
- Incorporate the minced garlic, turmeric, and red chili flakes. Sauté for another minute, letting the spices release their aromas.
- Add the curry powder, ground coriander seeds, and ground chili. Mix well and allow the spices to cook for another minute.
- Stir in the diced tomatoes and season with salt. Cook until the tomatoes break down, about 5 minutes.
- Pour in the water and coconut milk. Stir to combine, bringing the mixture to a gentle simmer.
- Add the cleaned shrimp to the pan and cook for approximately 5-7 minutes, or until the shrimp turns pink and opaque. Be cautious not to overcook the shrimp.
- Remove the curry from heat and gently fold in the basil leaves. Adjust seasoning as necessary.
Notes
Serve warm over rice or alongside flatbreads. Consider garnishing with fresh herbs and lime wedges for an authentic touch.