shrimp curry

This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It’s quick, easy, and crazy delicious!

Easy Thai Coconut Shrimp Curry

shrimp,

avocado oil (or olive oil)

white onion

red bell pepper

jalapeño

TBSP red curry paste

fish sauce

TBSP brown sugar

coconut milk

cornstarch

2-3 TBSP fresh chopped Thai basil (for topping)

lime wedges (for serving)

red pepper flakes ((optional extra

Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too.

Dice onion, cut bell pepper into thin strips and chop, and mince or slice your jalapeno. For a spicier curry, include the jalapeño seeds and use two jalapeños. For a more mild curry remove the seeds and only use one jalapeno or skip entirely.

Heat the oil over medium-high heat in a large pan. Add onion, jalapeno, and bell pepper and cook until softened, approx 4-5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.

Over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil. In a small bowl, add 1.5 TBSP cornstarch to 1.5 TBSP cold water and whisk to dissolve. Add to sauce and simmer until thickened, stirring occasionally. Approx 5 minutes.

Pat shrimp dry and add to the sauce along with your cooked veggies. For more al dente vegetables, you can add them at the end if you prefer. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque.

At this point you can taste-test the curry and decide if you&#x27;d like more heat (cayenne or red pepper flakes may be added to amp up the spiciness) or extra of any of the ingredients. Sometimes I&#x27;ll stir in extra red curry paste or add a teeny pinch of salt, to taste.

Top with Thai basil. Serve with jasmine rice or basmati rice or see blog post for more tasty serving suggestions!

Authentic Sri Lankan Prawn Curry (Shrimp Curry)

shrimp

salt

¼ tsp Sri Lankan Curry Powder

tbsp coconut oil (or neutral oil)

garlic

ginger (finely chopped)

onion (red onion or sweet onion, finely chopped)

tbsp unroasted Sri Lankan Curry Powder

fennel

cayenne pepper

tsp regular paprika

½ tsp ground black pepper

curry leaves (karapincha)

pandan leaves (rampe)

water + ¼ cup

red chili peppers (or 1 tbsp sambal oelek)

tbsp lemon / lime juice

½ tsp sugar (optional)

Clean the shrimp / prawns by removing the heads and setting them aside. Peel the shell, leaving the tails intact and devein the shrimp (remove the intestinal tract). For a detailed video on cleaning shrimp, please visit this post.

Rinse the shrimp and shrimp heads separately.

Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry base.

Preparing the Shrimp / Prawns

Heat a saucepan or pan over medium high heat, and add the coconut oil. Once it's hot, add the shrimp heads to the pan (it will sizzle and splatter, so be careful). Cook the shrimp heads for about 5 -10 minutes until the heads become crispy and slightly caramelized in spots. Add the onion, ginger, garlic, a generous pinch of salt and reduce the heat to medium and cook the shrimp heads until they soften - a few minutes.

Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves (rampe leaves) and saute, while mixing frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.

Add the coconut milk,⅓ cup water, fresh red chili pepper, sugar and lemon or lime juice and stir to combine. Bring the mix to a boil. Cover and simmer for about 10 - 15 minutes until the mixture is thick and dark red in color.

Add the peeled shrimp into the gravy base and gently mix to combine and completely coat the shrimp with the gravy/sauce. Add the ¼ cup of water if the gravy is too thick, or you would like more gravy. While gently stirring, bring the mix to a boil. Cook for 10 minutes further, or just until the shrimp is cooked through and is nice and pink. Taste and season with salt if needed.

Turn off the heat and cover the pan with a lid and let the shrimp sit in the gravy for a few minutes.

Sprinkle chopped cilantro (optional) on top, and serve with rice or roti. Enjoy!

Shrimp Curry

Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! It&#x27;s filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! The curry comes together in minutes, and you won&#x27;t be able to stop using this method for making the best rice ever!

Thai Red Curry with Shrimp, Vegetables, and Infused Rice

water

basmati rice

cardamom pods, crushed

star anise pods*

coconut oil

garlic,

ginger

scallions, thinly sliced

shallot,

Thai red curry paste*

(14.5 ounce) cans full-fat coconut milk*

pepper

yellow bell pepper, very thinly sliced

broccoli crown,

carrots,

lime

juice of 1 lime

soy sauce

cilantro,

basil

scallions

lime wedges

Begin by making the rice. Bring the water to a boil in a medium saucepan (that has a lid). Once boiling, add the rice, cardamom pods, star ansie pods, and salt. Stir to combine. Cover and reduce heat to medium-low. Cook for 15-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and discard cardamom and star anise pods.

While the rice is cooking, make the curry. Heat a large, deep skillet over medium-high heat. Add the coconut oil. Once hot, add the garlic, ginger, and a pinch of salt and sauté for 30 seconds to 1 minute, or until fragrant. Add the scallions and shallot and sauté for another 2 minutes. Add the curry paste and cook for an additional 1-2 minutes, stirring constantly to prevent it from burning.

Add the coconut milk, salt, and pepper. Increase heat to high and bring to a boil. Once boiling, add the shrimp, bell pepper, broccoli, and carrots. Reduce heat slightly and simmer for 2-3 minutes, or until shrimp are cooked through and vegetables are cooked to your liking.

Remove from heat, let cool for a minute or two, and stir in lime zest, lime juice, and soy sauce. Season to taste with additional salt and pepper if desired. Serve the curry over the infused rice, and garnish with extra cilantro, Thai basil, and scallions. Serve with lime wedges.

Our Keto Creamy Shrimp Curry is a tasty dinner, loaded with a delicious blend of spices. It’s dairy free, with a rich coconut sauce - and even better the next day!!

Keto Creamy Shrimp Curry Recipe - Curried Prawns

Coconut Oil

Garlic (crushed)

Onion (diced)

Turmeric (ground)

Cinnamon (ground)

Chili Powder

Cardamom (ground)

Cloves (ground)

Coconut Cream

Raw Shrimp (peeled)

Cilantro (finely chopped)

Place a large saucepan over high heat, add the coconut oil, garlic, onion and ginger. Saute for 5-7 minutes, until the onion turns translucent.

Add the spices and saute for 3-4 minutes, until fragrant.

Add the coconut cream and bring to a simmer before adding the shrimp.

Simmer for 5-7 minutes, until the shrimp have cooked through.

Remove from the heat and serve.

Enjoy topped with the cilantro and with a side of Cauliflower Rice.

This Thai Shrimp Curry combines juicy shrimp and hearty butternut squash in a simple, flavorful, creamy coconut red curry sauce. Perfect for a quick and impressive weeknight dinner!

Thai Shrimp Curry

onion (finely chopped)

tsp fresh ginger (grated)

butternut squash

red bell pepper (diced)

lbs shrimp (raw & thawed)

tbsp any oil (for frying)

coconut milk (light

tomato paste (low sodium)

tsp fish sauce

tsp red curry paste

tsp any sweetener (I used honey)

kaffir lime leaves

tsp salt

tsp black pepper

tbsp green onions (finely chopped)

tbsp cilantro (finely chopped)

Preheat large deep skillet on low heat and swirl oil to coat. Add onion, garlic, ginger and cook for 5 minutes, stirring occasionally.

Add coconut milk, tomato paste, fish sauce, red curry paste, honey, kaffir lime leaves, salt, pepper and stir until combined. Increase heat to medium - high and bring sauce to a boil. Once boiling, reduce heat to low and cook for 5 minutes.

Add squash and bell pepper, stir, cover and cook on low for 20 minutes or until squash is cooked al dente.

Add shrimp, cover and cook for another 5 minutes. Do not over cook as shrimp will become rubbery.

Gently stir the curry, adjust salt to taste, squeeze lime, top with green onions and cilantro. Serve hot with brown rice or quinoa.

Vibrant and mouth-watering Shrimp Curry with tender-sweet shrimp that is lightly spiced with aromatic whole spices and has tropical flavors from coconut milk.

Instant Pot Quick and Easy Shrimp Curry

full-fat coconut milk

onion

cinnamon stick

green cardamom pods

cloves

Kashmiri red chili powder

turmeric

tomato puree

cilantro (chopped)

Put the can of coconut milk in the refrigerator for 4 to 5 hours or in the freezer for 5 minutes to separate the cream from water, then open the can and scoop off the cream from the top. Reserve both cream and water.

Set the Instant Pot to Sauté mode and heat oil. Add onion, cinnamon, cardamom, and cloves and sauté for 2 minutes.

Add salt, red chili powder, turmeric, ginger, garlic. Press the Cancel button to turn off the Instant Pot. Mix well.

Stir in ¼ cup of the reserved coconut water, tomato puree, and shrimp. 

Close the Instant Pot with steam release handle to sealing. Pressure Cook/Manual(Low) for 2 minutes followed by quick release. 

Stir in reserved coconut cream and garnish with cilantro.  Transfer the shrimp to a serving bowl or take the stainless steel pot out of the Instant Pot housing and place it on a hot plate to avoid overcooking. Enjoy hot.

https://content.jwplatform.com/videos/L4rLnIZb.mp4

A vibrant and mouth-watering Shrimp Curry with tender-sweet shrimp cooked in coconut milk and lightly spiced with aromatic whole spices.

A flavour-filled shrimp curry with an aromatic coconut cream sauce cooks in no time from scratch! Forget jarred sauces....this sauce will have you licking your plates clean! Make an incredible dinner with minimal ingredients. You'll be surprised at how GOOD this curry is!

Easy Coconut Shrimp Curry

garam masala

cumin

turmeric ((or curry powder))

red chili powder

oil, (divided)

(500 grams) peeled Jumbo-sized shrimp, (tails on

cooking oil

butter

onion, (finely chopped)

garlic, (minced)

coriander

turmeric powder (or curry powder)

(400 grams) can crushed tomatoes, (or Passata

red chili powder, (adjust to

brown sugar

13.5 fl oz (400 milliliters) can coconut milk, (or coconut cream)

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.

SHRIMP:

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 and serve with fresh garlic butter rice and homemade naan bread.

SAUCE:

Served over rice, this creamy curry is quick and easy to prepare!

salt & pepper

lime juice

olive oil

red bell pepper (sliced)

curry powder

cayenne pepper (or

tumeric

tomatoes (drained)

lime and cilantro

Cook onion in olive oil in over medium heat until tender, about 5 minutes.

Stir in bell pepper, garlic, ginger and spices, cook an additional 3-5 minutes.

Add tomatoes, coconut milk, and lime juice and bring to a simmer. Reduce heat and simmer 8-10 minutes or until slightly thickened.

Optional: To thicken sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Add to sauce a bit at a time to reach desired consistency. Cook 1 minute.

Stir in the shrimp and cook an additional 5 minutes or until shrimp is cooked through. Taste and with salt before serving.

Serve over rice with lime and cilantro.

Creamy coconut curry made with coconut milk, shrimp, and corn. It all starts with a homemade curry sauce that's as simple as tossing a few ingredients in the blender. This coconut green curry is luxurious yet easy enough for weeknights!

Creamy Coconut Curry with Shrimp and Corn

cilantro

coconut oil oil

(15 ounce) can full fat coconut milk

chicken broth

corn kernels

lemon juice

rice, red pepper flakes, additional chipped cilantro

CURRY PASTE: combine the ingredients for the curry...

CURRY PASTE: combine the ingredients for the curry paste in a blender and blend until completely smooth.

SHRIMP + CORN COCONUT CURRY: Heat the oil...

SHRIMP + CORN COCONUT CURRY: Heat the oil in a large deep skillet over medium high heat. Add the prepared paste and turmeric and cook for about 2-4 minutes or until it's fragrant and thickens into a paste. Add the chicken broth, coconut milk, and salt and allow the curry to come to a simmer before adding in the shrimp and corn. Allow the curry to come back to a simmer before lowering the heat. Cover and let it cook for 5-7 minutes or until the shrimp curl into a 'c' shape. Turn the stove off, add 2 tablespoons of the lemon juice and give it a taste. Add the third tablespoon if desired. I prefer mine with 3 tablespoons.

SERVE: The curry with be a little thin,...

SERVE: The curry with be a little thin, it's thinner than a traditional curry but thicker than a soup. I like to serve it in a bowl with rice and top it with red pepper flakes and chopped cilantro!

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Top Tags

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