Cook time: 20-30 minutes total
- 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
- 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
- 1/2 cup thinly sliced roma tomato (about 1 medium)
- 1 cup coconut milk
- 1/2 teaspoon sugar
- 1/4 teaspoon Sriracha sauce
- Toss shrimp with all spices and 1/2 teaspoon salt from group-1 ingredients.
- 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).
- 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.
- 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.
- Take coconut curry shrimp off heat and stir in Sriracha sauce.
- 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.
- This dish is best served with white rice but also good with naans / rotis
- 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