Coconut Shrimp Curry

Cook an amazing supper with insignificant fixings with our Shrimp Curry formula. A coconut curry sauce made with insignificant fixings stews around delicate shrimp makes for an unbelievable supper. You'll be amazed at how GOOD this is!

What is the secret to a good curry?

Fixings! The right blend of flavors and aromatics are vital for a decent curry sauce. Garlic, ginger and onion get the flavors going in the correct course, while garam masala, ground cumin, Tumeric and ground coriander give you the overpowering curry flavor.

Having said that, they CAN be supplanted with a gentle curry powder that might be hanging out at the rear of your kitchen storeroom, however the flavors may not be something similar. I love having the option to control the kinds of flavors to get them totally ideal for the sauce.

The best shrimp curry sauce utilizes a blend of squashed tomatoes (or Passata) and coconut milk or cream. You can substitute with weighty cream, thickened cream or dissipated milk in the event that you don't have coconut!



• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric (or curry powder)
• 3/4 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 1/2 tablespoons oil, divided
• 1 pound (500g) peeled Jumbo-sized shrimp, tails on or off


    •  1 tablespoon cooking oil
    •  1 tablespoon butter
    •  1 onion, finely chopped
    •  5 cloves garlic, minced
    •  2 teaspoons minced ginger
    •  1 1/2 teaspoons garam masala
    •  1 1/2 teaspoons ground cumin
    •  1 teaspoon ground coriander
    •  1 teaspoon turmeric powder or curry powder
    •  14 oz. (400g) can crushed tomatoes, or Passata for a smoother sauce
    •  1/2-1 teaspoon red chili powder, adjust to your taste preference
    •  1 teaspoon salt
    •  1 1/2 teaspoons brown sugar
    •  13.5 fl oz (400ml) can coconut milk, or coconut cream
    •  2 tablespoons freshly chopped cilantro, to garnish



      •  For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
      •  Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.


        •  Heat remaining oil and butter in a large pan or skillet over medium-high heat. •  Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
        •  Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
        •  Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
        •  Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
        •  Take off the heat immediately. Garnish with chopped cilantro.

          Serve shrimp curry with fresh, hot plain rice or garlic butter rice!

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