Shrimp coconut curry is a quick and flavorful side in just 30 minutes. Coconut milk adds a nice flavor and creamy texture to the curry, this curry pairs well with white rice, cauliflower rice, and quinoa.
I born and brought up in a town with lots of coconut trees around. Coconut oil, coconut milk, and fresh shredded coconut are the basic ingredients in everyday cooking at our home. My mom adds grounded coconut paste or coconut milk in curries, coconut gives a nice flavor and enhances the taste of the spices.
Coconut milk is a great substitute for the heavy cream for the vegan and plant-based diet. It gives an equally creamy texture to the dishes just like the heavy cream with a hint of coconut flavor and with a bonus of amazing coconut milk health benefits.
This coconut shrimp curry is my family’s favorite. The aroma and flavor of curry powder, mildly sweet and nutty flavor of coconut milk, and perfectly cooked shrimp served with white rice for a delicious meal and filling meal.
Easy to prepare in the saucepan, no special kitchen gadgets needed for this recipe. The ingredients used in this curry are basic that you could find in many grocery stores.
Coconut Milk – I recommend using full-fat coconut milk in this recipe for a creamy texture.
Shrimp – I used medium-sized raw, peeled and deveined shrimp in this curry. Chicken, Boiled Eggs, and Potato can also be added in this curry.
Curry Powder – You can find curry powder in many grocery stores in the spices Aisle. It is also available on Amazon as well.
Spices – Marinating the shrimp with spices gives a nice flavor to the shrimp. Adjust adding spices according to your taste.
Health Benefits of Coconut Milk:
Coconut milk includes amazing health benefits though it is higher in the fat content. Consuming coconut milk in moderate helps to promote healthy hair and skin. Regular intake of coconut milk helps to boost the immune system.
According to a 2017 study featured in Cell Death Discovery, the lauric acid in coconut milk may induce cancer cell death and suppress tumor growth. The healthy saturated fat in coconut milk promotes cardiovascular health.
Coconut milk is easy to include in the diet. Coconut milk chia pudding is my favorite breakfast with the coconut milk.
Shrimp coconut curry is a quick and flavorful side in just 30 minutes. Coconut milk adds a nice flavor and creamy texture to the curry, this curry pairs well with white rice, cauliflower rice, and quinoa.
- 1 lb Shrimp Medium Size (Deveined and Peeled)
- 0.50 tbsp Coriander Powder
- 1 tsp Red Chili Powder or Paprika (to taste)
- 0.50 tsp Turmeric Powder
- 2 Tomatoes Chopped
- 1 cup Onion Chopped
- 2 tbsp Curry Powder
- 1 cup Coconut Milk Full Fat
- 1 tbsp Ginger garlic Paste
- Salt (to taste)
- 3 tbsp Oil
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Marinate the shrimp with coriander powder, turmeric powder, salt and red chili powder for 10 minutes.
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In a saucepan, heat oil, add the marinated shrimp and saute until the color changes to slight orange. Remove the shrimp from the saucepan and set aside until needed.
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In the same saucepan, add chopped onion and saute until the onion becomes soft.
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Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell.
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Add chopped tomatoes and cook until the tomatoes become soft.
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Add curry powder and saute for a couple of minutes. Add coconut milk, water as needed to your desired curry consistency and boil for a minute.
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Add the shrimp, cover the saucepan with a lid and cook for 4 – 5 minutes over medium heat and garnish with coriander leaves. Shrimp coconut curry is ready to serve.
How to serve shrimp coconut curry?
Serve shrimp coconut curry with white rice, quinoa, cauliflower or brown rice.
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