Shrimp Coconut Curry is a dish that brings together the rich, creamy goodness of coconut milk with the savory, tender shrimp and a harmonious blend of aromatic spices. Imagine a fragrant curry that transports you to the tropical shores with its tantalizing aroma and exotic flavors.
To begin, succulent shrimp are gently simmered in a velvety coconut milk base.
As the curry simmers, it absorbs the essence of spices carefully balanced to enhance without overpowering. Imagine the warmth of ginger and garlic infusing the coconut milk, complemented by the subtle heat of chili peppers.
The key to the Shrimp Coconut Curry’s allure lies in its complexity of flavors. Each ingredient plays a crucial role in creating a symphony of tastes — from the sweetness of coconut milk to the umami richness of shrimp, and the aromatic blend of spices that lingers on the palate.
Served over a bed of fluffy jasmine rice or accompanied by warm naan bread for dipping, this dish offers a complete sensory experience. The contrast of textures — the tender shrimp, the creamy sauce, and the fluffy rice — ensures that each bite is satisfying and comforting.
Shrimp Coconut Curry is not just a meal; it’s a journey through flavors that evoke distant shores and culinary traditions. Whether enjoyed as a cozy dinner at home or shared with friends at a festive gathering, it promises to delight with its exotic charm and the irresistible allure of coconut-infused richness.
Prepare to savor the Shrimp Coconut Curry, where every spoonful reveals a world of tropical indulgence and the magic of perfectly balanced flavors that dance harmoniously on your palate.
INGREDIENT:
- 24 large shrimp tails and shells removed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon salt
- a pinch of black pepper
- 2 tablespoons mild red curry paste
- 1 1/2 teaspoons ground turmeric
- 1 can diced tomatoes
- 1 can coconut milk
- Thai chili (optional)
- fresh cilantro for garnish
Instructions:
Rinse the shrimp under cool water, removing the tails and shells (if desired). Set aside.
Heat a large skillet over medium heat and add the olive oil.
Add the onion, garlic and ginger, and saute until fragrant and the onion is soft.
the salt and pepper, along with the curry paste and turmeric and continue to cook and stir regularly, letting the flavours develop for a minute or two.
Add the shrimp and stir together just until the shrimp start to turn pink.
Add the diced tomatoes and coconut milk and stir, letting the shrimp cook in the liquid as it reduces somewhat (about 4-5 minutes), stirring regularly.
Once the liquid has reduced into a nice sauce and the shrimp is cooked through (this should only take a few minutes), add Thai chili and serve it over rice with some fresh cilantro, if desired.