Whats up everyone, this time we offers you coconut curry shrimp recipes of dishes that are simple to know. We will share with you the recipes that you are looking for. I’ve made it many occasions and it is so scrumptious that you guys will love it.
Coconut Curry Shrimp is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Coconut Curry Shrimp is something which I have loved my whole life. They’re nice and they look fantastic.
Super easy, one pot and tons of flavors! Coconut shrimp curry is one of those quick and easy weeknight dishes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes.
To get started with this recipe, we have to first prepare a few ingredients. You can have coconut curry shrimp using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Curry Shrimp:
- Make ready 1 lb raw, peeled and deveined, tail off jumbo shrimp
- Take 1 (16 oz) can coconut milk
- Get 3/4 cup water
- Get Finely diced onion, about 1/4 cup worth
- Prepare 1 tbsp Minced garlic,
- Make ready Curry powder
- Make ready Salt and pepper
- Prepare Red pepper flakes
- Get 1 dash lime juice
- Take 1 tbsp butter
- Prepare 1 1/2 cup rice
- Prepare Rough chopped fresh cilantro
This sassy shrimp curry cooks up super fast but. Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice. Although you can adapt these curries depending on which protein and veggies you have on hand, my current favorite is this creamy.
Steps to make Coconut Curry Shrimp:
- Melt butter in preheated skillet. Add onion and garlic. Sauté on low heat until soft and fragrant. Add a few good dashes of curry powder, black pepper, red pepper flakes (if you want it spicy) and a pinch of salt. Keep on low for another couple minutes. It'll start getting a bit pastey.
- Add half the can of coconut milk, continuing to sauté on low heat until it bubbles immediately after stirring. Add the rest of the coconut milk and the water till it's bubbly again. Add more curry powder and a squeeze of lime juice.
- Once the curry sauce is hot, add the raw shrimp. Continue simmering on low heat, stirring about every 3-5 minutes. Add more spice throughout according to your preference. Let it slowly simmer, stirring regularly for probably 20-30 minutes. Add the cilantro in the last 5 minutes of cooking. Serve over rice.
- The key to this recipe is slowly building the flavor. Emphasis on slowly. Your flame should never be turned high at any time during this cook. It's an easy recipe but requires patience. As always I encourage using your own creativity. Add other Indian spices or substitutions if something strikes your fancy. I've seen a lot of recipes call for fresh basil instead of the cilantro, for example. Cilantro sounded better to me 😁 Enjoy and have fun!
Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. How to serve coconut curry shrimp? Obviously, and just like any curry, this dish is perfect An easy recipe for very flavorful coconut curry shrimp. This coconut curry shrimp recipe leans toward an Indian style curry (with herbs like cardamom and fenugreek).
Above is learn how to cook dinner coconut curry shrimp, very easy to make. Do the cooking stages accurately, calm down and use your heart then your cooking shall be scrumptious. There are lots of recipes you could try from this website, please find what you want. If you like this recipe please share it with your friends. Pleased cooking.
