This Coconut Shrimp Curry is a vibrant, flavorful dish that blends the creamy richness of coconut milk with aromatic spices like ginger, garlic, and curry powder. The juicy shrimp soak up the fragrant sauce, while fresh herbs and a squeeze of lime add a burst of freshness to every bite. It’s a quick and easy dish, perfect for weeknight dinners but sophisticated enough to impress guests. Serve it with jasmine rice or naan for a complete, satisfying meal that brings the tropical flavors right to your table.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 tbsp vegetable oil or coconut oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp curry powder (adjust to taste)
- 1 can (14 oz) coconut milk
- 1 cup diced tomatoes (optional)
- 1 tbsp tomato paste
- 1 tbsp fish sauce (optional)
- 1 tsp sugar or honey
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro or parsley for garnish
Instructions:
- Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add garlic and ginger to the pan, cooking for another minute until fragrant.
- Stir in the curry powder and cook for 1-2 minutes to toast the spices, enhancing their flavors.
- Pour in the coconut milk, diced tomatoes (if using), and tomato paste. Stir well to combine. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the sauce to thicken slightly.
- Add shrimp to the sauce, cooking for 3-4 minutes or until the shrimp are pink and cooked through. Be careful not to overcook them.
- Season with fish sauce, sugar, salt, and pepper to taste. Adjust the seasoning as needed.
- Finish with lime juice and garnish with fresh cilantro or parsley.
- Serve hot over rice or with naan bread.
Enjoy your tropical, aromatic Coconut Shrimp Curry!
