Try a delicious Coconut Shrimp Curry! The tasty shrimp pairs with a creamy, coconut-rich curry that’s full of spices. Put it on top of soft, scented Basmati Rice. This dish highlights both tropical tastes and comfort food. Make it for a quick dinner or as a fancy dish for guests. Either way, this recipe will give your taste buds a blast of flavor.
Coconut Shrimp Curry with Basmati Rice Recipe
South Indian and Southeast Asian tastes are the basis for this dish, using coconut milk often found in their curries. The union of dense, velvety coconut milk and seafood creates a foreign but pleasing taste. Also, basmati rice, coming from India and Pakistan, complements well due to its lengthy grains and unique smell.
Equipment
- Large skillet or wok
- Medium pot for rice
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
Ingredients
- For the Coconut Shrimp Curry:
- 1 lb 450 g large shrimp, peeled and deveined
- 1 tbsp coconut oil or vegetable oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp red curry paste or 1 tbsp curry powder for a milder version
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 can 14 oz / 400 ml full-fat coconut milk
- 1/2 cup diced tomatoes canned or fresh
- 1 tbsp fish sauce optional, for extra umami
- 1 tbsp lime juice freshly squeezed
- 1 tsp sugar optional, to balance flavors
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped (for garnish)
- 1 red chili sliced (for garnish, optional)
- For the Basmati Rice:
- 1 1/2 cups Basmati rice
- 3 cups water
- 1/4 tsp salt
- 1 tbsp butter or oil optional, for fluffier rice
Instructions
- Step 1: Prepare the Basmati Rice
- Start by washing the Basmati rice with cold water. Keep going until the water is clear. This gets rid of the extra starch and gives you puffy rice.
- Next, take a pot of medium size and fill it with 3 cups of water. Get it to boiling. Now, put in the cleaned rice and sprinkle 1/4 tsp of salt. If you fancy, mix in 1 tbsp of butter or oil for a rich taste.
- Cut down the fire to low, cover it up, and let it blubber softly for 15 minutes. After cooking, stir the rice gently with a fork and keep it warm for serving.
- Step 2: Cook the Coconut Shrimp Curry
- Start with warming up a tablespoon of coconut oil in a large pan or wok. Do this over medium heat.
- Next, toss in the chopped onion. Let it cook for roughly 5 minutes or until it becomes soft and clear.
- Now, add minced garlic and ginger. Give it another minute so that its aroma fills up the space.
- It’s time for adding red curry paste, turmeric, and cumin. Mix these well so that onions are fully covered and spices give out their taste.
- Next, pour coconut milk and the diced tomatoes. Mix it well till it blends and bring the mix to a simmer.
- Then, put in the shrimp. Make sure they’re fully covered by the sauce. Let it simmer for about 5-7 minutes or until the shrimp turn into a pleasing pink and are well cooked.
- Finally, add fish sauce, lime juice, and sugar (only if you want) and sprinkle salt and pepper per your liking. Remember, seasonings are always adjustable.
- Step 3: Assemble and Serve
- Split the prepared Basmati rice into four portions .
- Pour the Coconut Shrimp Curry on top.
- Add fresh cilantro and red chili slices for a bit of spice, if you want.
- Dig in straight away and savor the harmony of creamy coconut, succulent shrimp, and fragrant rice.
Notes
Cooking Advice: Enhance the taste of your shrimp by seasoning it with a bit of salt, pepper, and a splash of lime juice. Feeling adventurous? Try swapping the shrimp for tofu or chicken. To enrich the dish and inject some color, toss in spinach or baby kale. Pair it with naan or flatbread for an extra satisfying meal! 