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Indian Coconut Shrimp Curry Recipe

Indian Coconut Shrimp Curry
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Indian Coconut Shrimp Curry is a quick and delicious dish combining tender shrimp, creamy coconut milk, and bold Indian spices. Perfect for weeknight dinners or small gatherings, this recipe is easy to make, packed with flavor, and pairs beautifully with rice or naan bread.

Ingredients

Scale

For the Curry:

  • 20 large shrimp, peeled and deveined
  • 1 medium onion, finely diced
  • 1 medium tomato, quartered
  • 2–3 garlic cloves
  • ½ inch fresh ginger, peeled
  • 1 jalapeño, seeded (optional for less heat)
  • 1 tbsp tomato paste (optional, for color)
  • 1 tsp garam masala
  • ½ tbsp oil (vegetable or coconut oil)
  • 1 cup light coconut milk
  • 1 cup water
  • Salt to taste

For Garnish:

  • 2 tbsp cilantro, finely chopped
  • Lime wedges (optional, for serving)

Instructions

Step 1: Blend the Puree

  • In a blender or food processor, combine the tomato, garlic, ginger, and jalapeño. Blend until smooth.
    Visual Cue: The puree should be thick and slightly grainy.
    Pro Tip: For a chunkier sauce, pulse instead of blending completely.

Step 2: Sauté the Onions

  • Heat oil in a large skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until golden brown.
    Visual Cue: Onions should be soft and golden with caramelized edges.
    Common Mistake: Don’t rush! Under-sauteed onions can leave the curry bland.

Step 3: Cook the Tomato Mixture

  • Add the blended puree and tomato paste (if using) to the skillet. Sauté for 5–6 minutes until thickened and aromatic.
    What to Look For: The mixture should darken in color and no longer appear watery.

Step 4: Build the Curry Base

  • Stir in garam masala, salt, coconut milk, and water. Mix well, then bring the curry to a gentle boil. Simmer for 3–5 minutes to deepen the flavors.
    Pro Tip: Let the curry base cook longer for a richer taste.

Step 5: Cook the Shrimp

  • Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque.
    Important: Keep an eye on the shrimp—they cook fast and can overcook easily.

Step 6: Garnish and Serve

  • Turn off the heat and sprinkle chopped cilantro on top. Serve with lime wedges for brightness.
    Serving Idea: Pair with basmati rice or warm naan for the ultimate comfort meal.

Notes

Serving Suggestions:

  • Add a side of cucumber raita to balance the heat.
  • For a heartier meal, serve with roasted vegetables or a simple green salad.

Tips & Tricks:

  • No blender? Finely chop the tomato, garlic, ginger, and jalapeño, or mash them with a mortar and pestle.
  • Use fresh shrimp if possible for the best flavor. Thawed frozen shrimp works too, but make sure to pat them dry.

Storage & Reheating:

  • Refrigerator: Store in an airtight container for up to 2 days.
  • Reheating Tip: Warm gently on low heat to avoid overcooking the shrimp.
  • Freezing: The curry base (without shrimp) can be frozen for up to 1 month. Add fresh shrimp after reheating.

Find it online: https://indianrecipe.info/indian-coconut-shrimp-curry/