Why You’ll Love This Recipe

Shrimp Curry is not only delicious but also quick and easy to make, making it a great option for busy nights when you want something flavorful and satisfying. The shrimp cooks quickly and absorbs all the rich flavors of the curry sauce, creating a meal that is both comforting and exciting. With the creamy coconut cream and spices, this dish is both savory and slightly sweet, giving it a well-balanced flavor profile. Whether you’re new to curry or a seasoned fan, this recipe is sure to become a staple in your kitchen.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 cup fish broth
• 3/4 cup canned diced tomatoes, blended
• 1/3 cup coconut cream
• 1 1/2 pounds shrimp, tails removed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until it becomes soft and translucent.
2. Add Garlic and Ginger: Stir in the minced garlic and ginger, and sauté for another 1-2 minutes, or until fragrant.
3. Add Curry Powder: Sprinkle the curry powder into the pan and stir to coat the onions, garlic, and ginger. Cook for 1-2 minutes, allowing the spices to release their flavors.
4. Add Liquids: Pour in the fish broth and blended tomatoes, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
5. Add Coconut Cream: Stir in the coconut cream, and cook for an additional 2-3 minutes until the sauce is smooth and creamy.
6. Cook the Shrimp: Add the shrimp to the skillet and cook for 4-5 minutes, or until the shrimp are opaque and cooked through. Stir occasionally to ensure they are evenly coated with the curry sauce.
7. Serve: Once the shrimp are cooked, remove the skillet from the heat. Serve the curry over steamed rice, with naan, or enjoy it as-is for a low-carb option.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Vegetarian Version: Replace the shrimp with tofu, chickpeas, or a mix of your favorite vegetables like cauliflower, bell peppers, or peas for a vegetarian-friendly curry.
• Spicy Version: If you like your curry with some heat, add chopped chili peppers or a pinch of cayenne pepper along with the curry powder.
• Creamier Curry: For a richer, creamier texture, you can add more coconut cream or a splash of heavy cream.

Storage/Reheating

• Storage: Leftover shrimp curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the curry on the stove over low heat, stirring occasionally to prevent the sauce from separating. You can also microwave it in 1-minute intervals, stirring in between.

FAQs

1. Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, you can use fresh tomatoes. Simply chop and blend them until smooth before adding them to the curry. About 2 medium tomatoes should work.

2. Can I make this dish without fish broth?

Yes, if you don’t have fish broth, you can substitute it with chicken broth or vegetable broth. The flavor will be slightly different but still delicious.

3. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works perfectly. Just make sure to thaw it before using and pat it dry with a paper towel to remove excess moisture.

4. Can I make the curry spicier?

Absolutely! To make it spicier, add more chili pepper or a dash of cayenne pepper. You can also add some hot sauce to taste.

5. How do I know when the shrimp is done cooking?

The shrimp is done when it turns opaque and has a firm texture. It typically takes 4-5 minutes to cook, depending on the size of the shrimp.

6. Can I use coconut milk instead of coconut cream?

Yes, you can substitute coconut milk for coconut cream. However, coconut cream is thicker and richer, so the curry might be a little lighter with coconut milk. You can always adjust the consistency by simmering the sauce longer.

7. How can I thicken the curry sauce?

If you prefer a thicker sauce, you can simmer the curry uncovered for a few more minutes until it reduces to your desired consistency. You can also mix a teaspoon of cornstarch with water and stir it into the curry for a quicker thickening.

8. What can I serve with Shrimp Curry?

Shrimp curry pairs wonderfully with steamed rice, basmati rice, or naan bread. You could also serve it with quinoa or cauliflower rice for a low-carb option.

9. Can I freeze Shrimp Curry?

Yes, you can freeze shrimp curry. Allow it to cool completely before transferring it to an airtight container. It will keep in the freezer for up to 1-2 months. Reheat it thoroughly before serving.

10. Can I make this curry ahead of time?

Yes, this curry can be made ahead of time. In fact, it often tastes even better the next day as the flavors have more time to meld together. Just store it in the refrigerator and reheat before serving.

Conclusion

This Easy Shrimp Curry is the perfect combination of creamy, savory, and mildly spicy flavors, all packed into one simple and quick dish. With its rich coconut cream base, aromatic curry powder, and succulent shrimp, it’s sure to satisfy your cravings for an authentic curry without all the hassle. Whether you’re cooking for yourself or serving a crowd, this dish is easy to prepare and delivers big on flavor. It’s a versatile recipe that can be customized to your taste, making it a go-to for busy weeknights or a special treat.

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