Coconut Shrimp Curry Recipe Know the Secret Tips :-Everyone in the family will love this easy-to-make dish: coconut shrimp curry. It’s great for a quick dinner during the week. It only takes 30 minutes to make and only needs to be cooked in one pot. This food will be loved by everyone in the family. Try it out tonight!
A curry sauce with coconut milk, ginger, garlic, and a few other spices is used to cook the shrimp. In this recipe, pineapple juice is the secret ingredient. It adds some sweetness and acidity to balance out the rich coconut milk.
Coconut Shrimp Curry Recipe Know the Secret Tips
Ingredients :
- 1 pound shrimp peeled and de-veined
- 1 Yellow Onion
- 4 cloves Garlic minced
- 1 teaspoon Fresh Ginger minced
- 1 whole Scotch Bonnet Chili Habanero can be substituted
- 1 tablespoon Curry Powder
- 1 teaspoon Turmeric
- ½ tablespoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 2 teaspoon Kosher Salt
- 2 teaspoon Black Pepper
- 13.5 oz Fire Roasted Tomatoes
- 13.5 oz Coconut Milk
- ½ cup Pineapple Juice
- 3 sprigs Fresh Thyme
- 1 whole Bay Leaf
Instructions :
In a small bowl, mix all the spices together. Then, set them away. For a well-seasoned dish, you’ll need to add a pinch here and there.
In a big skillet or saucepan, cook the onions in olive oil for three to four minutes.
Add the ginger and garlic that have been cut up, along with ¼ of the spice mix. Cook the chili for about 30 seconds.
Put in the pineapple juice, tomatoes, thyme, bay leaf, and the last ½ of the spice mix.
Simmer for 15 minutes, stirring every now and then.
After you add the coconut milk, stir it in well and cook for five more minutes.
Take out the thyme, chili, and bay leaf. You can use an immersion stand blender or a regular blender to purée the food until it has a smooth, liquid consistency.
Cover, add the shrimp and the rest of the spices, and cook for 5 minutes.
Notes :
Choose giant shrimp that are bigger. You want shrimp that are juicy and flavorful, and extra-large shrimp is harder to cook too long. It also takes a little longer to cook, so some of the shrimp taste will help season the curry.
To keep the heat down, use a whole scotch bonnet pepper that hasn’t been cut up. Even though I like spicy foods, I like my curries to be on the milder side so that all of the complex tastes can come through.
If you are on a low-calorie diet, feel free to use light coconut milk. If you want more taste, stick with full-fat coconut milk.
I’d rather not have any extra veggies. My favorite way to eat curry is with just the rice and the aromatics like garlic, ginger, and onions. If you want to make the dish heavier, you can add green peas, snap peas, or potatoes.
Put any extra shrimp curry in a jar that won’t let air in and put it in the fridge.
Put it on top of plain white rice or coconut ginger rice. Breads like rustic bread or even naan bread go well with curry and are great for soaking up the sauce.
Nutrition :
- Calories:Â 1352kcal
- Carbohydrates: 74g
- Protein: 77g
- Fat: 89g
- Saturated Fat: 73g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Trans Fat:Â 0.04g
- Cholesterol: 572mg
- Sodium: 7878mg
- Potassium:Â 2093mg
- Fiber: 11g
- Sugar: 27g
- Vitamin A:Â 4437IU
- Vitamin C:Â 56mg
- Calcium: 587mg
- Â Iron:Â 22mg
