For a richer coconut flavor, use full-fat coconut milk instead of coconut water in the final cooking stage. Adjust the amount of chile peppers according to your spice preference. Remove the seeds for a milder flavor. Serve hot with steamed rice or naan bread for a complete and satisfying meal.
Coconut-Shrimp Curry
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PREP TIME15 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 35 mins
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SERVING4 People
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VIEWS0
Succulent shrimp, infused with the warmth of curry spices and a delicate whisper of coconut, simmered to perfection in a rich, aromatic broth. A vibrant and flavorful dish that transports you to the tropics with every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol173 mg
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Fiber6 g
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Protein22 g
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Saturated Fat16 g
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Sodium611 mg
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Sugar6 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine salt, black pepper, and red pepper. Add water gradually to form a smooth paste. Add shrimp and toss to coat evenly. Cover and refrigerate while preparing the sauce. (Prep time: 10 minutes, Marinating time: 30 minutes)
02
StepIn a microwave-safe bowl, combine water and shredded coconut. Microwave on high for 1 hour. Strain the mixture, reserving the coconut water and discarding the solids. (Cooking time: 60 minutes)
03
StepHeat oil in a skillet over medium heat. Add curry leaves and chile peppers; cook and stir for 1 minute until fragrant. Add minced onion and cook until softened and lightly browned, adding a splash of water as needed to prevent sticking. (Cooking time: 10-15 minutes)
04
StepStir in ginger paste and garlic paste; cook, stirring constantly, for 1 minute until aromatic. Add ground coriander, sambar powder, and turmeric; stir for 1 minute to toast the spices. (Cooking time: 2 minutes)
05
StepPour in the reserved coconut water and add the marinated shrimp. Cook until the shrimp are pink, curled, and opaque, about 5 minutes, adding more water if the sauce becomes too thick. Season with additional black pepper and salt to taste. (Cooking time: 5 minutes)
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