Posted on by Coreigh Utegaard

Coconut Curry Shrimp

Source: https://www.kitchenathoskins.com/2019/10/11/coconut-curry-shrimp/
Prep time:
Cook time: 20-30 minutes total

Ingredients
  • Group-1
  • 3/4 pound shrimp, peeled and tails intact (about 24 – 31-40 size shrimp)
  • 2 teaspoons coriander powder
  • 1 teaspoon cayenne pepper powder
  • 1/2 teaspoon turmeric powder
  • 3/4 to 1 teaspoon salt, divided
  • Group-2
  • 2 to 3 tablespoons vegetable oil
  • 1 cup sliced onions (cut into 1/8-inch thick )
  • 1 cup sliced green bell pepper (cut into 1/4-inch thick)
  • 2 cloves garlic, minced
  • Group-3
  • 1/2 cup thinly sliced roma tomato (about 1 medium)
  • 1 cup coconut milk
  • 1/2 teaspoon sugar
  • 1/4 teaspoon Sriracha sauce
Instructions
  1. Toss shrimp with all spices and 1/2 teaspoon salt from group-1 ingredients.
  2. Heat a large skillet with vegetable oil over medium-high heat. When hot, place shrimp in a single layer, cook for about 1 minute and turn over and cook for an additional 30 seconds. Remove shrimp (trying to drain most of the oil) into a bowl. The shrimp will be only half cooked at this point ( If you cook shrimp longer then it might get over cooked and get a little tough).
  3. Now, add sliced onions, bell pepper and garlic. Saute for 2 to 3 minutes, and then add all group-3 ingredients (except Sriracha ) and 1/4 teaspoon plus 2 pinches salt.
  4. Stir well and let the curry begin to simmer. Add the shrimp (along with any accumulated juices), stir well and continue to cook for 2 minutes.
  5. Take coconut curry shrimp off heat and stir in Sriracha sauce.
  6. Now, let the curry rest for about 10 minutes before serving. This helps the sauce to thicken slightly and soften tomato which then blends its flavor into the sauce.
  7. This dish is best served with white rice but also good with naans / rotis
Notes
  • Raw, cleaned shrimp with tails intact will add more flavor when cooked and that means a flavorful shrimp coconut curry. Once the shrimp is cooked the tails come off easily witha pinch.
  • Let the curry rest for about 10 minutes before serving, flavors blend into the sauce and the curry has a chance to thicken slightly