I was on a refrigerator cleaning spree last week so didn’t go grocery shopping. I do this every so often so I can actually clean up all the corners and crevices of the big cold box and start afresh. On Sunday afternoon when I was planning the lunch, I only saw 1 large red pepper and 1 green pepper in the bottom drawer of the fridge though I had some frozen stuff in the freezer. I took a bag of shrimp out of the freezer and made this lovely lunch of coconut shrimp curry with roasted peppers.
If you love curries with few ingredients but beautiful flavors – then you’re at the right place. The shrimp curry recipe I’m sharing with you today is nothing fancy. But trust me, it is good. Really good! It’s one of the simplest ways I make a seafood curry. And, you would be surprised at how few ingredients this recipe actually needs. The ingredients are blended together and thrown into a pan, left to create its own magic. Then goes a can of coconut milk followed by shrimps, and voila! The cooking process is so quick that I call it a Monday night friendly curry. But don’t be fooled by the ease and simplicity of this dish. This is also an extremely popular recipe among our friends, which means, it gets made a lot in my house for entertaining. The recipe is gluten-free, dairy-free and can easily be made vegan by replacing the prawns with tofu or vegetables.
I start with sizzling the whole spices in oil – just a couple of green cardamoms, cloves and cinnamon. As soon as the spices hit the hot oil they become aromatic and add a really nice flavor to the final dish. You’re going to have to take my word on it unless you can smell through your screen. It’s a deliciously mild curry, low in calories and high in flavor making it a great addition to healthy recipes.
What to serve with coconut shrimp curry?
My absolute favorite with this curry is brown rice peas pulao and a quick vegetable stir fry or roasted vegetables done in air fryer. It actually takes longer to cook the brown rice pulao than to prepare the shrimp curry itself. I put rice on the stove first and then start preparing the shrimp curry. That way everything gets cooked at the same time. You can also serve it with white basmati or jasmine rice. If you are on a lower carb diet I recommend serving this with cauliflower rice, quinoa or millet. Honestly, any cooked grain (or even naan) that you have on hand will go well with the curry.
I hope you give this recipe a try. If you do make sure to tag me #simpleglutenfreekitchen on Facebook or Instagram so I can see your creation!
Quick and simple coconut shrimp curry for busy weeknights and with just a few ingredients!
Ingredients
- 1 lb Shrimps, peeled and de-veined (15-20 size large, or 21-25 size medium)
- 1 cup Coconut milk
- 1 cup water or broth
- 3 tbsp Coconut oil
- 1 small Onion
- 1 tomato
- 2 cloves of garlic
- 3 fresh red chili peppers or sambal olek to taste
- 1/2" piece ginger
- 1/2 heaped tsp turmeric powder
- 1 tsp tomato paste (gives a nice color)
- 2 green cardamom, lightly pounded
- 3 cloves
- 2 small pieces of cinnamon
- 1 tbsp Lemon juice
- 1/3 cup, finely chopped cilantro
- Salt to taste
Instructions
- In a food processor bowl add tomato, garlic, ginger, red chilies and onion. Pulse them until pureed. (it should be one cup). Set aside.
- Place a pan on medium high heat. Once it’s hot, add 2 tbsp oil and the shrimps. Cook for about 4 to 6 minutes until the shrimp has turned plump and white/pink. Remove the shrimp from the pan and set aside.
- Wipe the pan with paper towel. Add the remaining oil in pan, let it heat up.
- Add, green cardamom (pounded) cloves and cinnamon, stir fry for a few seconds until fragrant.
- Add the fresh masala paste and cook until it turns golden brown.
- Now add coconut milk, tomato paste, salt, and water or broth.
- Bring to a simmer, add shrimps cook gently for 2-3 minutes or until just heated through.
- Finish off the curry by adding lemon juice and cilantro. Serve hot.
Bringing this coconut shrimp curry to CookBlogShare hosted by Monika @ Everyday Healthy Recipes. com
Easyfoodsmith
That’s a winner indeed. Love simple curries that need few ingredients yet.they are packed with flavors and come together in no time!
angiesrecipes
What a perfectly healthy and delicious meal! I could easily finish the whole bowl of coconut shrimp curry at one set :-))
Ros @ ZenHealth
Great flavors! #5 in the instructions mentions a masala paste. Am I missing something?
Balvinder
Thank you, Ros. The fresh masala paste is the ground onion, tomato, ginger and garlic, #1 in the instructions.
Juliana
I love your recipe…somehow coconut milk is so good with seafood…super tasty. Thanks for sharing the recipe Balvinder!
Blackswan
My kinda of food! Anything with coconut works for me. xoxo
John / Kitchen Riffs
I love curry! And shrimp. Great dish — tons of flavor, easy to make. Winner! 🙂
Arnab
I really love your recipe. I also want to try in my home. Thanks for sharing the recipe.
Monika Dabrowski
looks super delicious, I could eat shrimp and curries everyday! Thank you for bringing your recipe to #CookBlogShare. Pinned!
Jo Allison / Jo's Kitchen Larder
I do love a quick curry and any type of seafood curry is always a winner too. I can almost smell its beautiful fragrance! Can’t wait to make it!