30-minute coconut shrimp curry is perfect for a midweek meal.
Coconut shrimp curry is one of those quick and easy weeknight dishes.
Unadorned, but so satisfying.
Elise Bauer
We then did a taste test comparing regular coconut milk to the light variety in their cans.
The regular coconut milk was lovely, rich, and coconut-y.
The light coconut milk?
Elise Bauer
Coconut flavored milk of magnesia.
Just pull out half a spoonful from an opened can.
Compare it with regular coconut milk.
Elise Bauer
You want the best tasting coconut milk for this shrimp curry recipe or any recipe that calls for it!
We have suggestions for keeping the rest from going to waste.
Add a couple of ice cubes.
Elise Bauer
Let sit for 15 minutes until defrosted.
This is a basic shrimp curry recipe.
yo feel free to dress it up.
Elise Bauer
Add chopped celery or bell pepper to the onions and/or fresh ginger or diced tomatoes.
Experiment with the curry spices you are using.
The shrimp will be thawed and ready to cook by the time the sauce is done.
Elise Bauer
Heat olive oil in a medium sized saute pan on medium heat.
Add the chopped onion.
Cook until translucent, about 5 minutes.
Elise Bauer
Add the curry powder, cardamom, and salt.
Cook for 2 more minutes.
Add the coconut milk and water, simmer for 5 to 10 minutes.
Elise Bauer
Add the shrimp to the curry sauce and spread out evenly in the pan.
Do not overcook or the shrimp will be rubbery.
Serve with cilantro for garnish.
Serve with basmati rice or better yet,coconut basmati rice.
