Creamy shrimp curry
Creamy shrimp curry combines succulent shrimp with aromatic spices and rich coconut milk for a comforting meal. This dish features a blend of Indian flavours, creating a satisfying and creamy experience.
Cook time 15 min
Prep time 20 min
Ingredients:
2 tsp olive oil1 tbsp ginger root
1 tsp curry powder
1 tsp chili powder
1 tsp turmeric powder
2 tomatoes
1 cinnamon stick
2 bay leafs
2 cups coconut milk
2 cups chicken gravy
3 lb shrimps
Creamy shrimp curry is a delicious and flavorful dish that brings together the rich taste of shrimp with aromatic spices and creamy coconut milk. This recipe offers a delightful blend of Indian spices, creating a mouthwatering curry that is sure to be a hit at your dinner table.
Instructions:
- Begin by cleaning and deveining the shrimp. Set aside.
- In a large skillet or pot, heat 2 teaspoons of olive oil over medium-high heat.
- Once the oil is hot, add the grated ginger root. Sauté for about 1-2 minutes until fragrant.
- Add the curry powder, chili powder, and turmeric powder to the skillet. Stir well and toast the spices for about 1 minute, being careful not to burn them.
- Add the finely chopped tomatoes to the skillet. Cook them down for about 5-7 minutes or until they begin to break down and form a thick paste.
- Add the cinnamon stick and bay leaves to the skillet. Stir well.
- Pour in the coconut milk and the chicken gravy. Stir everything together to combine all the ingredients.
- Bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Add the shrimp to the skillet. Stir well so that they are fully submerged in the curry sauce. Cook for about 5-7 minutes, or until the shrimp are opaque and cooked through.
- Taste the curry and adjust the seasoning with salt and pepper if needed. If you prefer a thicker sauce, continue simmering for a few more minutes.
- Remove the cinnamon stick and bay leaves before serving. Serve the creamy shrimp curry hot over steamed rice, with naan, or your favorite accompaniments.
This creamy shrimp curry is a delightful and aromatic dish that is sure to satisfy your cravings for a flavorful and savory meal. Serve it with steamed rice or your favorite bread to soak up all the delicious curry. Enjoy the fusion of spices and creamy texture with every bite!
Creamy shrimp curry FAQ:
Cook the shrimp for about 5-7 minutes once they are added to the curry. They are done when they turn opaque.
You can substitute coconut milk with heavy cream or dairy-free alternatives like almond milk, but this will change the flavor. If using heavy cream, you may want to adjust the seasonings.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or microwave before serving.
A large skillet or pot (at least 4-5 quarts) is recommended to accommodate the ingredients comfortably and allow for even cooking.
You can check the thickness by observing the sauce; it should be creamy and coat the back of a spoon. If you prefer it thicker, let it simmer longer until it reaches the desired consistency.
Tips:
- Use fresh shrimp for the best flavor and texture. If using frozen shrimp, make sure to thoroughly thaw and pat them dry before cooking.
- Adjust the amount of chili powder to suit your heat tolerance. You can add more if you like it spicier or reduce it for a milder curry.
- For a thicker curry, let the sauce simmer for a bit longer to reduce and concentrate the flavors.
- Serve the curry with steamed jasmine rice or warm naan bread to make a complete meal.
- Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of freshness.
- You can add vegetables like bell peppers, peas, or spinach to the curry to increase its nutritional value and add extra flavor.
Nutrition per serving
8 ServingsCalories 290kcal
Protein 24g
Carbohydrates 10g
Fiber 2.51g
Sugar 3.05g
Fat 18g
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