Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, coconut curry shrimp. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Coconut Curry Shrimp is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Coconut Curry Shrimp is something that I have loved my whole life. They’re nice and they look fantastic.
Super easy, one pot and tons of flavors! Learn how to make a simple but tasty coconut curry shrimp with Gourmand Award winning Caribbean cookbook author Chris De La Rosa. Simple Thai-inspired curries have recently become one of my weeknight staples. As long as I have a jar of store-bought curry paste in my.
To begin with this recipe, we have to first prepare a few components. You can have coconut curry shrimp using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Coconut Curry Shrimp:
- Make ready 1 lb raw, peeled and deveined, tail off jumbo shrimp
- Get 1 (16 oz) can coconut milk
- Prepare 3/4 cup water
- Take Finely diced onion, about 1/4 cup worth
- Take 1 tbsp Minced garlic,
- Prepare Curry powder
- Take Salt and pepper
- Get Red pepper flakes
- Prepare 1 dash lime juice
- Take 1 tbsp butter
- Get 1 1/2 cup rice
- Prepare Rough chopped fresh cilantro
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice. This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious!
Instructions to make Coconut Curry Shrimp:
- Melt butter in preheated skillet. Add onion and garlic. Sauté on low heat until soft and fragrant. Add a few good dashes of curry powder, black pepper, red pepper flakes (if you want it spicy) and a pinch of salt. Keep on low for another couple minutes. It'll start getting a bit pastey.
- Add half the can of coconut milk, continuing to sauté on low heat until it bubbles immediately after stirring. Add the rest of the coconut milk and the water till it's bubbly again. Add more curry powder and a squeeze of lime juice.
- Once the curry sauce is hot, add the raw shrimp. Continue simmering on low heat, stirring about every 3-5 minutes. Add more spice throughout according to your preference. Let it slowly simmer, stirring regularly for probably 20-30 minutes. Add the cilantro in the last 5 minutes of cooking. Serve over rice.
- The key to this recipe is slowly building the flavor. Emphasis on slowly. Your flame should never be turned high at any time during this cook. It's an easy recipe but requires patience. As always I encourage using your own creativity. Add other Indian spices or substitutions if something strikes your fancy. I've seen a lot of recipes call for fresh basil instead of the cilantro, for example. Cilantro sounded better to me 😁 Enjoy and have fun!
This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious! This sassy shrimp curry cooks up super fast but magically. Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal.
So that is going to wrap it up for this special food coconut curry shrimp recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
