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Coconut Shrimp Curry

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Coconut Shrimp Curry

by Mel on January 3, 2012 · 65 comments

We love curry around here. And we love shrimp. I have a recipe for Shrimp Stir-Fry with Coconut Curry Sauce that is divine and marries the two flavors but is more of a, well, stir-fry, as the name implies, versus this new curry recipe that channels a stew-like flavor and style.

Extremely simple to prepare, and quick, too, the combination of sultry, deep spices with the creamy coconut milk and tender shrimp is beyond what words can describe. This, to me, is pure comfort food. We ate it over basmati rice and although we sopped up the saucy curry with delicate pieces of naan, you could easily serve this in a bowl, just like the Coconut Curry Soup. Methinks I should really seek help for my love of all things coconut and curry.

And finally, if you are averse to shrimp, I actually believe chicken would make a great substitution here OR leave it out completely for a vegetarian dish. Make this! Love this! Don’t be scared of the flavors if you haven’t cooked Indian food a lot – I just know you’ll adore the subtle, delicious flavors! And please invite me over when you serve it up.

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Ingredients: 

*Serves 6

INGREDIENTS:
For the shrimp marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined

For the sauce:
1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro

Hot cooked rice for serving, if desired


 

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