This shrimp curry recipe is a subtle yet richly flavored curry that complements prawns perfectly. It tastes wonderful and is a very easy meal to prepare when you are in a hurry. Make sure to remove the shrimp tails before adding them to the skillet. Serve with rice.
Ingredients
- peanut oil: 2 Tbsp
- sweet onion: 0.5 piece (minced)
- garlic: 2 clove (chopped)
- ground turmeric: 1.5 tsp
- ground ginger: 1 tsp
- ground cumin: 1 tsp
- paprika: 1 tsp
- red chili powder: 0.5 tsp
- tomatoes: 1 can (14.5 ounce can, chopped)
- coconut milk: 1 can (14 ounce can)
- salt: 1 tsp
- and peeled shrimp: 1 pound (cooked)
- cilantro: 2 Tbsp (fresh; chopped)
Metric Conversion
Stages of cooking
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Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
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Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
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Stir in shrimp and cilantro; simmer until shrimp turns opaque, about 1 minute.
