I’m obsessed with this dish – I have been for years. It’s simple, fast, delicious, and nutritious. A co-worker of mine gave me a recipe card for a coconut curry recipe, hmm, had to be over 5 years ago. I remember making it for the first time and substituting spices in and out depending on if I had them or not. And loving the finished product. It’s sweet, savory, spicy, tangy – all perfect components for a curry dish.
First things first – here’s what you’ll need.
Let’s talk onions. Confession: I used to 100% loathe onions. Until Indian food. I know, you’re thinking – what? Liar. ha. Well – it’s true. I absolutely hated anything that I could see onions in. Back in college my friends and I had an “Iron Chef Cookoff” and the secret ingredient was eggs – the person I was partnered with and I made an amazing omelet and I can’t really remember what else – but it was awesome. Not nearly as awesome as what my opponents made – an egg curry. That’s the day I first ate Indian food and realized I loved it – and that Indian curry’s use a base of onions – therefore…..I didn’t hate onions anymore! Such an epiphany!
For this dish you’ll need one good size onion – cut it into a small dice. Like this:
Saute the onions in canola oil – I forgot to include the oil in the picture – but I recommend using canola oil over olive oil because the olive oil has too much flavor to it – you want an oil without flavor.
After about 5 minutes the onions will begin to soften and color slightly. You don’t want them to brown – just become tender. Once tender, add in the ginger/garlic paste and all the spices – plus salt and pepper. Check out the beautiful colors of the spices – I’m obsessed!
Add in the shrimp. Ah, so pretty!
Then add in the coconut milk. Stir and allow the shrimp to cook over a simmer – which won’t take long at all. I let it cook for about 4 minutes – that’s it! You really don’t want to overcook your shrimp – there’s nothing worse than rubbery shrimp.
The sauce is magnificent – so creamy, sweet, and spicy. Taste and season with additional salt and pepper as needed – also note: I included a Truvia packet in the picture of ingredients but did not end up needing to use it because I thought the sauce was sweet enough. Taste and if you think it needs additional sweetness – add the sugar when you add the coconut milk. To finish, sprinkle over a touch of lemon juice.
Serve over basmati rice (cooked per instructions on packages) and sprinkle over cilantro. The dish is very saucy – so if you want….throw some naan in there as well. Or just eat it like I did – by itself – which is just as amazing.
Coconut Curry Shrimp
2 lb. shrimp – peeled and deveined
1 can light coconut milk
1 large onion, diced
2 t. canola oil
1.5 T. ginger garlic paste (or 4 garlic cloves and 1″ piece of ginger chopped)
1 t. cumin
1 t. coriander
1 t. turmeric
1 t. garam masala
1/2 t. cinnamon
1/2 t. cayenne
1 t. salt
1/4 t. pepper
1 t. lemon juice
Cilantro for sprinkling on top
- Dice onion into small pieces, saute in the canola oil for 5 minutes seasoning with salt and pepper.
- Add in all spices and ginger garlic paste. Heat up for 1 minute until just cooked through and all the onions are coated in the spices.
- Add in the shrimp – stir to coat with the spices – then add in the entire can of coconut milk. Sprinkle in more salt and pepper.
- Allow shrimp to simmer over medium high heat for 4-5 minutes – or until cooked through. Be careful not to overcook the shrimp.
- Taste sauce – add in 1 Truvia package or 1 T. sugar if you believe sauce needs to be sweeter.
- Sprinkle over 1 t. of lemon juice into the coconut shrimp curry mixture.
- Serve on top of basmati rice with cilantro leaves sprinkled on top.