Easy shrimp curry with coconut milk that is packed full of flavor, creamy, and delicious. This curry shrimp recipe is ready in less than 30 minutes and perfect for weeknight dinners served on basmati rice or any type of rice. Let me show you how to make shrimp curry in quick steps.
Season the shrimps with salt, pepper, curry powder, and then set aside to marinate.
In a pan over low heat, add oil then add in the finely chopped onions. Saute for a minute to two or till the onions are soft and translucent.
Add in garlic and ginger paste, curry powder, coriander and cayenne pepper. Stir and cook for a minute to release the fragrance of the spices.
Add in the chopped tomatoes and tomato paste/puree. Cook for 1-2 minutes then add in the coconut milk. Stir and leave to simmer on low heat for 10-15 minutes.Don't forget to stir at intervals to avoid the curry sticking to the bottom of the pan or burning.
Add the marinated shrimps, stir and taste for salt. Adjust salt if needed then leave the shrimp to cook in the curry sauce for 2 minutes or till cooked through and pink inside.
Garnish with chopped parsley and take off heat.
Serve over rice and enjoy.
Notes
How to StoreLeave to cool completely and pack in a clean, airtight container then store in the fridge where it will last for up to 3 days or in the freezer where it'll last up to 6 months. When reheating, ensure the shrimp is warmed through.Tips
Use good quality curry powder as this contributes to the taste of your coconut curry.
This is coconut shrimp curry but don't panic if you really want to make this recipe and you've run out of coconut milk, just substitute with heavy or double cream.
Ensure the shrimps are cooked through and pink inside but don't overcook as it can then have a rubbery texture.
If using frozen shrimp, defrost before marinating.
You can double this recipe and store if any leftovers.
Suitable for low carb diets and adaptable to Keto diet.