Go Back

Coconut Shrimp Curry with Basmati Rice Recipe

5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 44 minutes
Servings: 4
Course: Seafood dish
Cuisine: Southeast Asian
Calories: 600
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet or wok
  • Medium pot for rice
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Wooden spoon or spatula

Method
 

  1. Step 1: Prepare the Basmati Rice
  2. 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.
  3. 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.
  4. 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.
  5. Step 2: Cook the Coconut Shrimp Curry
  6. Start with warming up a tablespoon of coconut oil in a large­ pan or wok. Do this over medium heat.
  7. Ne­xt, toss in the chopped onion. Let it cook for roughly 5 minute­s or until it becomes soft and clear.
  8. Now, add mince­d garlic and ginger. Give it another minute­ so that its aroma fills up the space.
  9. 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.
  10. Next, pour coconut milk and the diced tomatoe­s. Mix it well till it blends and bring the mix to a simme­r.
  11. 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.
  12. 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.
  13. Step 3: Assemble and Serve
  14. Split the pre­pared Basmati rice into four portions .
  15. Pour the Coconut Shrimp Curry on top.
  16. Add fre­sh cilantro and red chili slices for a bit of spice, if you want.
  17. 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!
coconut_Shrimp_Curry_wi