One Pan Dishes · Curries
Coconut Shrimp Curry
Juicy shrimp simmered in a creamy coconut curry sauce, balanced with warm spices and a hint of tang. A quick, comforting curry that's ready faster than takeout.
By Sai Balaji·PREP 15 MINUTES·COOK 16 MINUTES·SERVES 4
Watch it made
Ingredients
- shrimp, thawed400 g
- coconut oil2 tbsp
- crushed curry leaves1 tbsp
- large red onion, diced1
- salt1 tsp
- turmeric1 tsp
- ginger-garlic paste2 tbsp
- green chilies, scored4
- black pepper1 tsp
- Kashmiri chili powder3 tbsp
- coriander powder2 tbsp
- garam masala1 tbsp
- small tomatoes, chopped3
- tomato pasta sauce½ cup
- coconut milk2 cups
- fresh coriander, chopped½ cup
- Rice or flatbread, for serving
Instructions
- 1Start the curry: Set a large pan over medium heat and add 2 tbsp coconut oil. Add 1 tbsp crushed curry leaves and 1 diced red onion.
- 2Season the onion mixture with 1 tsp salt, 1 tsp turmeric, and 2 tbsp ginger-garlic paste. Add 4 scored green chilies, then 1 tsp black pepper, 3 tbsp Kashmiri chili powder, 2 tbsp coriander powder, and 1 tbsp garam masala, stirring as you add each ingredient.
- 3Add the tomatoes: Chop 3 small tomatoes and add them to the pan along with ½ cup tomato pasta sauce. Stir well, cover, and cook for 5 minutes.
- 4Cook the shrimp: Add 400 g thawed shrimp and stir to coat in the curry. Cover and cook over medium-high heat for 7 minutes, or until the shrimp are fully cooked.
- 5Add the coconut milk: Pour in 2 cups coconut milk and mix well. Cook uncovered for 4 minutes, allowing the curry to come together.
- 6Finish and serve: Garnish with ½ cup chopped fresh coriander. Serve with rice or flatbread.