Creamy Coconut Shrimp Curry
Ingredients
- 500 g shrimp fresh or frozen, peeled and deveined
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 can 400ml coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric optional
- 1/2 teaspoon chili powder adjust to taste
- 1 teaspoon ground cumin
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh cilantro optional, for garnish
- Cooked rice for serving
Instructions
Prepare the Shrimp:
- If using frozen shrimp, thaw them first by running cold water over them or letting them sit in the fridge for a few hours.
- Pat dry with paper towels and set aside.
Cook the Base:
- In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes).
- Add garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the Spices:
- Stir in the curry powder, turmeric, cumin, and chili powder. Cook for 1 minute, allowing the spices to toast and become fragrant.
Make the Sauce:
- Pour in the coconut milk and soy sauce, then stir to combine. Bring the mixture to a simmer and let it cook for about 5 minutes to thicken slightly.
Cook the Shrimp:
- Add the shrimp to the pan and cook for 4-5 minutes, or until they turn pink and are fully cooked through. Season with salt and pepper to taste.
Serve:
- Serve the creamy coconut shrimp curry over a bed of rice. Garnish with fresh cilantro if desired.
