Hi, welcome to solsarin site, in this post we want to talk about“curry shrimp with coconut milk”,
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A flavour-filled shrimp curry with an aromatic coconut cream sauce cooks in no time from scratch! Forget jarred sauces….this sauce will have you licking your plates clean! Make an incredible dinner with minimal ingredients. You’ll be surprised at how GOOD this curry is!
Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices. I tried to make this dish as simple as possible with just a couple spices: turmeric, cumin, and curry powder. Those combined with a few aromatics result in a curry so good you’ll be craving it for days after!
This curry though is quite simple, and you get that gorgeous yellow color from the turmeric. If you’ve never cooked with turmeric before it’s a bit bitter in flavor, but it’s mildly aromatic and has scents of ginger or orange. If cooking with turmeric, make sure you don’t overuse it because it is slightly bitter and it has a note of medicinal powdery aftertaste in large amounts.
Cleaning and deveining shrimp is easier than you think. Start by rinsing shrimp in cold water and discard the ones that are discolored or slimy.
Hold the shrimp and firmly twist its head. Hold the tail, peel away the outer shell, and pull off the legs from the underside of the shell.
Now use a knife and put a small cut that runs down the length of the shrimp’s back. Once you make a cut, you will see a small black line, it’s the vein. Use the tip of the knife to pull out the vein and discard it. Keep the tail on or discard it. Rinse them once more with cold water and use them.
Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. and, Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together.so, Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.
In a large pan, heat oil and add curry powder, cook for about two minutes. Stir in garlic and shallot and cook for a minute. Mix in potatoes, then stir together with coconut milk and regular milk. Add shrimp, tomatoes, tomato paste, honey and chili powder. Cover and simmer for about 30 minutes, stirring occasionally.
Add frozen peas and cook for a few more minutes. Season with salt and pepper to taste. Serve with basmati or brown rice.
No. Since coconut milk is such an important part of this dish, it needs to taste good. So make sure you use canned, unsweetened, full-fat coconut milk. Light coconut milk is not creamy enough, and it also doesn’t taste very good.
Yes, but you should defrost them first. To quickly defrost them, place them in a bowl filled with lukewarm water for 5-7 minutes. Replace the water once during thawing. Drain on paper towels.
Jamaican Curry Shrimp delivers big, bold, tropical flavors from coconut milk, curry powder, garlic, and bell peppers. And, of course, we can’t forget delectable, juicy shrimp. This mouthwatering stew is flavor-packed yet surprisingly straightforward to make.
Rather than using the stovetop and saucepan method, this curry can be prepared in an instant pot in a matter of minutes. Turn the instant pot to the sauté setting and add the olive oil, onion, and garlic. Once the garlic is fragrant the other ingredients can be added. Turn the manual setting on high and set the timer for 2 minutes.
You should used canned unsweetened, full-fat coconut milk. If using low-fat coconut milk, the sauce will be thinner and has a tendency to break.
PLEASE TAKE NOTE! There have been some comments that the dish is too salty. I believe this is from using a lesser quality fish sauce, which will lend a saltier taste. Please use a high quality fish sauce like the one I recommend, or add just 4 tablespoons of sauce and then taste it, and add more to your liking.
Use fresh or dried ginger in this dish. I’ve used both. If using fresh, use 1 1/2 tablespoons minced ginger and cook it with the peppers and onions and omit the dried ginger from the coconut milk mixture.
I like Key West Pink Shrimp in my shrimp dishes. In my opinion, they’re sweeter and more flavorful than striped or tiger shrimp that are typically farmed. I find the wild caught Key West Shrimps in the freezer section at my local Kroger (under the Private Selection brand).
Keep the tails. I like to leave the tails on this dish for presentation sake, but if you want to, feel free to remove the tails from the get go.
Serve over brown rice for another layer of nutty flavor. If you’re a white rice kinda eater, go for it. Cellophane or rice noodles would be really good underneath too, or spiralize a few zucchini noodles to keep the veg-love flowing.
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