This shrimp curry recipe is a subtle yet richly flavored curry that complements prawns perfectly. It tastes wonderful and is a very easy meal to prepare when you are in a hurry. Make sure to remove the shrimp tails before adding them to the skillet. Serve with rice.
This Spicy Shrimp Curry is loaded with juicy shrimp, an extra flavorful sauce and all of the spices! Best loaded into a bowl with rice and garlic naan.
This particular recipe has been on repeat at our house! It’s well balanced, so delicious and who can pass up a warm and cozy bowl of spiced curry?! It’s incredible and I can’t wait to tell you all about it! But first off…
If you didn’t know, curry is a cuisine that originated in the Indian subcontinent. It apparently stems from the Tamil word “Kari” which means sauce or soup. Curry powder itself, however, originated in Britain in the 18th century.
And if you’re curious, most classic curry powders consist of beloved ingredients/spices like coriander, turmeric, chiles etc.
However you make a curry dish though, you can always count on it being deliciously warm, spiced well and the perfect consistency between a saucy soup and stew.
Why You’ll Love This Dish:
First off – it’s SO balanced. Yes, you do have a lot of spices in it but with the deliciously creamy coconut milk it really helps mellow out those flavors for an incredible dish!
I usually love using chicken in curries…and while I do think it has great flavor, I absolutely loved the shrimp in this!
Ingredients You Need:
- Raw, peeled + deveined jumbo shrimp (can keep the tails on or off)
- Crushed tomatoes
- Full fat coconut milk
- Yellow onion
- Fresh garlic and ginger
- Lime
- Curry powder, cumin, turmeric, coriander, cayenne pepper, red pepper flakes, salt
- Jasmine rice
- Garlic naan
- Cilantro
Best Tips for Making Curry:
As always, my biggest tip is to go ahead and chop up everything you need for this recipe. For this, you’ll need to chop:
- Diced onion
- Minced garlic
- Minced ginger
Once you have that done, set it aside. Add a splash of oil to a large and DEEP sauce pan on medium heat. Take the thawed and ready to go shrimp and add them into the pan. Cook the shrimp on each side, flipping halfway for about 2-3 minutes or until they turn opaque. Once they’re done, remove them onto a plate.
If needed, add another little bit of oil to the pan and then add in the onions with a pinch of salt. Cook those for 3-4 minutes. Then add in the fresh garlic and ginger and let it cook about 1 minute.
And now time for spices!!
Stir in the spices with the veggies and cook for 1-2 minutes.
Next, add in the coconut milk and the diced tomatoes. Stir until combined and then let that mixture come to a boil.
Reduce the heat once it’s boiling, cover and let that simmer for about 10-15 minutes or until it begins to thicken. Be sure to stir it occasionally!
Once it has thickened up – taste it and adjust seasoning if desired. If you want it more spicy, go for it!
Once the sauce is where you want it spice wise, add back in the shrimp and stir to coat the shrimp.
Serve with rice and buttered garlic naan and you’re all set for an incredible dinner!
Kam’s court, a chinese restaurant in Charmhaven, which was established in 1992. A friendly, family restaurant that has always been a good party place for family gatherings. We provide delicious and popular Chinese cuisine and are licensed. We invite you to come and enjoy our warm and friendly hospitality.
