Coconut Shrimp Curry
This recipe for coconut shrimp curry is a flavorful and aromatic dish that is perfect for a quick and easy weeknight dinner. The succulent shrimp are cooked to perfection and paired with the creamy sauce to create a delicious and satisfying meal
Ingredients
Base
- 14 count Shrimps - peeled, de-veined. Can use frozen
- 1/2 medium size tomato diced
- 1/2 medium size onion, diced.
- 4 garlic cloves, roughly chopped
- 1 tbsp butter
- 1/2 cup coconut milk
- 1 cup water
- cilantro for garnish
Spice Mix
- 1 tsp garlic powder
- 2 tsp paprik adjust according to preference
- 1 tsp turmeric
- 2 tsp salt
- 1 tsp pepper
Instructions
- Start by frying your shrimp in butter. Add salt, pepper, and garlic powder according to taste.
- Start by frying your shrimp in butter. Add salt, pepper, and garlic powder according to taste.
- Add salt, pepper, turmeric, garlic powder, paprika, and a splash of water to the pan and mix well. Cook this mixture for another 5 minutes and mix everything together.
- Now add the shrimp, squeeze half a lemon and mix well. Once the shrimps are well coated add the coconut milk and keep stirring.
- Add water according to your desired consistency and cook for another 5 to 7 minutes. Do a taste test and your curry is ready!
- Garnish with some cilantro and a wedge of lemon and serve with a side of rice.
