Shrimp Coconut Curry Recipe
The shrimp coconut curry packs unimaginable tastes and aromas. The delicate coconut milk, the spicy curry paste in combination with the acidic tomatoes, and tender shrimps make a perfect meal for any occasion.
Servings: 6 people
Calories: 358kcal
Ingredients
- 24 oz shrimps black tiger prawns, deveined
- 1 can coconut milk sugar-free, for cooking
- 1 can tomatoes peeled
- 1 tbsp curry paste yellow or red
- 2-3 cloves garlic
- 1 tsp ginger grated
- 2 tbsp olive oil
For the shrimp marinade
- 2 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp paprika
- 1 tsp curry powder
- 1 tsp granulated garlic
- 1 tsp salt
Instructions
- Peel the shrimps and place them on a paper towel for it to absorb the excess water
- Transfer the clean shrimps into a bowl and coat with paprika, granulated garlic, salt, curry powder, olive oil, and lemon juice. Mix well and let marinate for 10-15 minutes
- Use a large skillet to heat the olive oil over medium heat
- Add the shrimps and cook them for about 2 minutes on each side
- Put the cooked shrimps into a bowl, use the same gravy to further prepare the coconut curry sauce
- Add in the grated ginger and the minced garlic cloves and saute for a few seconds
- Pour in the coconut milk and stir in the curry paste
- Wait for the sauce to simmer then add the canned tomatoes
- Let simmer for about 5 minutes then add in the sauteed shrimps and mix
- Taste for salt and add if needed
- Chop and sprinkle some fresh parsley
- Serve next to rice, orzo or pasta