shrimp curry
This shrimp curry is a delicious and aromatic dish that combines succulent shrimp with a rich and flavorful coconut sauce, spices, and vibrant vegetables. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to please seafood lovers and spice enthusiasts alike.
Equipment
- 1 large skillet or frying pan
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
- 4 serving bowls
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can coconut milk (13.5 oz)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup spinach leaves, chopped
- to taste salt
- for garnish fresh cilantro
- for serving cooked rice
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
- Add the minced garlic and ginger to the skillet. Sauté for an additional 1-2 minutes until fragrant.
- Stir in the curry powder and turmeric, mixing well to coat the onions and release the spices' aromas.
- Pour in the coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a simmer.
- Add the shrimp to the skillet, cooking for 5-7 minutes until they turn pink and are cooked through.
- Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt to taste.
- Serve the shrimp curry over cooked rice and garnish with fresh cilantro.
Notes
Adjust the spice levels by adding chili powder or fresh chilies if you prefer a spicier curry.
Feel free to add other vegetables like bell peppers or carrots to the curry for extra nutrition and color.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.