This flavorful coconut shrimp curry recipe is super simple, easy, and quick to prepare. Grab some fresh tomatoes, coconut milk, seasonings, and of course fresh or frozen shrimps and you can have this curry ready in no time (Watch the video at the end).
I am writing this recipe article after a while. I was enjoying my holidays and the arrival of the New Year with Tushar and our close friends and family. The whole time during the last couple weeks of December, I was completely away from blogging.
We enjoyed a variety of sweets and chocolates during the holidays and still have a ton of them lying around in the house. I’ve had so much of them that now I don’t even want to look at them (weird right?).
Therefore, it’s a time to make some savory and spicy dishes like this shrimp curry to get over the holiday mood and back to the healthy eating routine.
This shrimp curry is prepared with coconut milk and has more of a touch of Indian flavors. Similar to Thai cuisine, coconut is also an integral part of cooking in the coastal region of India. That’s where I spent a few years of my life. And I really enjoy dishes prepared using fresh coconut and coconut milk. So, let’s get to this super easy yet delicious recipe.
How to make Coconut Shrimp Curry?
In a food processor pulse fresh tomatoes with some fresh ginger, garlic, and jalapeno or green chili. Then cook this tomato mixture with onions until well done. Now add the coconut milk, garam masala, salt, and some water. In this gravy base cook shrimp for a few minutes. At the end add fresh chopped cilantro and serve warm.
You can pair this shrimp curry with plain white (or brown) rice or whole wheat naan bread for a complete healthy meal.
Easy Shrimp Curry – Helpful Tips!
- Please take extra steps reading labels while purchasing shrimp if they are sustainably harvested or farmed. To minimize damage to the ecosystem and our Ocean floors we should take this extra step. Read more details in this Huffington Post’s article on buying the right shrimp.
- Peel and devein the shrimp before using it. Personally, I find the vein part very unappealing.
- Do not overcook the shrimp. It takes hardly a few minutes to reach the well-done point with a soft texture. Overcooking makes the shrimp hard and chewy. Again, very unappealing.
- Buy preservative and chemical-free good quality coconut milk. I find the cost is pretty much the same and you only need an extra step reading the label. I really love the coconut milk from Trader’s Joe.
Quick Easy And Healthy Coconut Shrimp Curry
- 20 large jumbo shrimps peeled and deveined
- 1 medium onion finely diced
- 1 medium tomato cut into quarters
- 2-3 garlic cloves
- 1 tbsp tomato paste (optional)
- 1 jalapeno seeded
- 1/2 ” ginger peeled
- 1 tsp garam masala
- 1/2 tbsp cooking oil
- 1 cup light coconut milk
- 1 cup water
- 2 tbsp finely chopped cilantro
- salt to taste
- In a food processor add tomato, garlic, ginger, and jalapeno. Pulse them until pureed.
- Heat oil in a medium skillet over medium heat.
- Add onion and cook until it turns golden brown.
- Add the tomato-garlic puree, tomato paste and cook for about 5-6 minutes or until most of the water evaporates.
- Now add coconut milk, garam masala, salt, and 1/2 cup water. Bring the mixture to a boil. Add remaining water if necessary.
- Add cleaned shrimps and cook for 2-3 min on each side or until well done.
- At the end sprinkle some chopped cilantro and serve warm.
- You can skip the jalapeno if you don’t the prefer hot and spicy taste
- Use low-fat coconut milk for cutting down some fat content
- If you find the curry thin and runny let it cook for a few more minutes on medium to high heat until it gets to your desired consistency.
- To get the desired red color as shown in the images use 1 tbsp (or more) of tomato paste in addition to the fresh tomato-garlic mixture.
- If you have time cook onion and tomato with spices for a little longer on low heat before adding the coconut milk. It really develops a rich flavor.