Authentic & Easy Shrimp Curry
A delightful fusion of succulent shrimp, creamy coconut milk, and an array of spices that culminate in a symphony of tastes, perfect for a quick weeknight meal.
Ingredients
Main ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can coconut milk (14 oz)
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Preparation
- Start by rinsing the shrimp under cold water and patting them dry with a paper towel.
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Sprinkle in the curry powder, stirring well to combine with the aromatic mix. Let it toast for about a minute to enhance the flavor.
- Pour in the coconut milk, stirring until the mixture is smooth. Bring to a gentle simmer and let it cook for about 5 minutes.
- Add the shrimp to the pan, gently stirring to coat them in the curry sauce. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
- Stir in the fish sauce, season with salt and pepper to taste, and remove from heat.
- Ladle your shrimp curry into bowls, garnish with fresh cilantro, and serve with lime wedges for an extra zing.
Notes
You can use other proteins like chicken or tofu if shrimp isn’t your thing. Coconut cream can replace coconut milk for a richer sauce. Ensure not to overcook the shrimp; they cook quickly and will turn rubbery if left too long.