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.
Marinate the shrimp with coriander powder, turmeric powder, salt and red chili powder for 10 minutes.
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.
In the same saucepan, add chopped onion and saute until the onion becomes soft.
Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell.
Add chopped tomatoes and cook until the tomatoes become soft.
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.
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.