Coconut milk and seafood share a special bond in the coastal regions of India, where our family is from. In our minds, they complement each other so well that we can not resist using the combination while making various seafood dishes. Here is another recipe with coconut milk. The heat from the ginger, chili powder, and garam masala balance out the sweetness of the coconut milk, creating a warming curry, perfect for the chilly weather this season.
Coconut Shrimp Curry
Ingredients
- 1 lb shrimp deveined and tail on
- 1 tsp turmeric powder
- 4 cloves garlic peeled
- 1 in ginger peeled
- 2 tbsp olive oil
- ½ cup onions thinly sliced
- 1 tsp garam masala (Indian spice blend)
- 3 tsp chili powder
- 1 cup coconut milk canned
- 1 tsp sugar
- 1 cup water
- ¼ cup cilantro chopped
- salt to taste
Instructions
- Rinse shrimp under running cold water, pat dry and place it in a bowl. We prefer our shrimp with the peel on since the peel adds more flavor to the curry, but it is optional and use the shrimp you prefer.
- Add turmeric powder and salt to the shrimp, mix it and keep it aside for at least fifteen minutes.
- Meanwhile, blend the garlic and ginger to a fine paste with a little water (about 1 tbsp).
- In a heavy-bottomed pan, heat oil on medium-high and add the onions. Once the onions turn golden brown, add the ginger-garlic paste. Reduce the heat to medium and sauté for 2-3 minutes or until the spices are aromatic. Then add the garam masala and chili powder and fry for one more minute.
- Add the shrimp to the sautéd spices and mix well.
- Add the coconut milk and sugar. Stir for 30 seconds or until the sugar is dissolved.
- Add the water and stir gently until all the spices are blended well with the coconut milk and water.
- Bring the shrimp curry to a boil and let it simmer for 3-4 minutes.
- Turn the heat off and garnish the shrimp curry with the cilantro. Serve hot with steamed rice.
