Coconut Shrimp Curry
Shrimp in coconut curry sauce
Ingredients
- 1 pound of extra-large shrimp (450 grams)
- 2 tablespoons vegetable oil
- 1 large onion sliced
- 1-inch pod ginger
- 2 cloves of garlic
- 3 plum tomatoes chopped
- 1 tsp hot chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 5 green spicy chilies
- Couple of stems of cilantro
- 1 can unsweetened coconut milk
- Shrimp shells
- 2 cups of water (500 ml)
Instructions
- In a medium saucepan on medium heat add your onion and start cooking.
- Stir and when onions are brown on the corners add a little water to break up the frying.
- Let the water evaporate till it begins to fry again.
- Add the garlic and ginger and fry for a minute.
- Add the spices and chili peppers, let them fry, and add a little water.
- Add tomatoes and stir, let it cook for about 20 to 30.
- Add coconut cream. Taste and adjust salt. Chop some cilantro in and reserve some to garnish.
- Add shrimp and cook for 5 minutes or until cooked through.
- Garnish with cilantro and serve over rice or noodles.
Video
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