Shrimp Curry
This prawn curry recipe offers a delicately nuanced yet deeply flavorful experience that complements shrimp impeccably. It's not only delicious but also a quick and straightforward meal for busy moments. Remember to remove the shrimp tails before incorporating them into the skillet. Pair it with rice for a satisfying meal.
Ingredients
Make Curry
- 1 tbs coconut Oil
- 1 medium white onion or 2-3 large shallots, finely chopped
- 3 Romano tomatoes roughly chopped
- 1 can coconut Milk full fat
- 6 cloves garlic minced
- 1 inch ginger. minced
- 1-2 thai bird chilies minced
- ¼ tsp of kashmiri Chili Powder adjust to taste
- 1 tsp coriander Powder
- ¼ tsp turmeric Powder
- ¼ tsp salt
- 15 curry Leaves
Instructions
- In a saute pan, add 1 tbs coconut oil on medium heat.
- Add shrimp, salt and pepper – cook until done, then set aside.
- Drain any water in the pan, then add another 1 tbs coconut oil, onions, curry leaves and thai bird chilies to pan on medium low heat. stirring occasionally.
- When the onions turn golden brown, add ginger and garlic. After a minute, add the spices and tomatoes.
- Once the tomatoes get soft, add coconut milk. Cook for five minutes then add shrimp.
- Enjoy!
Notes
- Please note – you cannot replace curry leaves with curry powder – they are NOT at all the same things.
- Also, you don’t have to eat the curry leaves, they just provide the dish with a ton of flavor 🙂
- If you use cayenne instead of the Kashmiri chili, you’ll want to use a little less and you’ll want to add paprika for color.
Nutrition
Calories: 416kcalCarbohydrates: 11gProtein: 23gFat: 32gSaturated Fat: 21gCholesterol: 146mgSodium: 930mgPotassium: 617mgFiber: 3gSugar: 4gVitamin C: 14mgCalcium: 119mgIron: 9mg
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