Shrimp curry
Shrimp curry is a fragrant dish that features succulent shrimp simmered in a spiced tomato sauce, inspired by traditional curry flavors. This easy recipe combines sautéed onions and garlic with aromatic curry paste for a satisfying meal.
Cook time 10 min
Prep time 5 min
Ingredients:
1 tbsp olive oil2 tbsp curry paste
8 oz shrimps
1 onion
1.50 cups canned tomatoes
1 garlic cloves
1 tbsp coriander leaves
Shrimp curry is a delightful and aromatic dish that combines succulent shrimp with a blend of spices and creamy tomato sauce. Perfect for those who love a bit of heat and exotic flavors, this dish is both comforting and flavorful. Follow this simple recipe to create a sumptuous shrimp curry that will surely excite your palate.
Instructions:
- Peel and devein the shrimps if not already done.
- Chop the onion finely.
- Mince the garlic clove.
- Chop the coriander leaves.
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion to the skillet and sauté for about 5 minutes, or until it becomes soft and translucent.
- Add the minced garlic and continue to sauté for another 1-2 minutes, until fragrant.
- Stir in 2 tablespoons of curry paste. Cook for 2-3 minutes, stirring continuously to ensure the paste is well incorporated with the onions and garlic.
- Pour in 1.5 cups of canned tomatoes, including the juice. Stir to combine with the curry mixture. Allow the sauce to come to a gentle simmer.
- Add the shrimps to the skillet. Stir them into the sauce, making sure they are fully coated.
- Cook for about 5-7 minutes, or until the shrimps turn pink and are cooked through.
- Once the shrimps are cooked, remove the skillet from heat.
- Stir in the chopped coriander leaves.
- Serve the shrimp curry hot, accompanied by rice, naan, or your favorite side dish.
This shrimp curry is a perfect meal for any occasion, offering a robust blend of spices and tender shrimp in a rich tomato sauce. Serve it with steamed rice or warm naan bread to soak up all the delicious flavors. Enjoy your homemade shrimp curry with family and friends.
Shrimp curry FAQ:
Cook the shrimp for about 5-7 minutes or until they turn pink and are cooked through. Be careful not to overcook them, as shrimp can become rubbery.
Yes, you can use frozen shrimp. Just ensure to thaw them first before adding to the curry. Cooking times may slightly vary depending on the size of the shrimp.
Store leftover shrimp curry in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It’s not recommended to freeze shrimp curry as shrimp can become rubbery upon thawing.
You can use any type of curry paste, such as red, green, or yellow curry paste, based on your heat preference. Each will impart a different flavor profile to the dish.
If you don't have coriander leaves, you can substitute with parsley for a similar fresh taste, although it will alter the flavor profile slightly.
Tips:
- Fresh Ingredients: For the best flavor, use fresh and high-quality ingredients. Fresh shrimp and vibrant coriander leaves can make a significant difference in the taste.
- Heat Control: Adjust the amount of curry paste based on your heat tolerance. Start with a smaller amount and add more if you prefer it spicier.
- Cooking Shrimp: Be careful not to overcook the shrimp. They should be cooked just until they turn pink and opaque to ensure they remain juicy and tender.
- Resting Time: Let the curry rest for a few minutes before serving to allow the flavors to meld together. This will enhance the overall taste of the dish.
- Garnishing: Garnish with fresh coriander leaves just before serving for a burst of fresh flavor and a beautiful presentation.
Nutrition per serving
2 ServingsCalories 130kcal
Protein 18g
Carbohydrates 12g
Fiber 4.55g
Sugar 8g
Fat 8g
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