Description
This Coconut Curry Shrimp is a quick, flavorful, and aromatic dish featuring succulent shrimp in a rich coconut curry sauce. Infused with a variety of spices and paired with potatoes, bell peppers, and onions, this dish offers a perfect balance of sweetness and heat. Serve it with rice for a satisfying meal everyone will love.
Ingredients
- 2 lbs large or jumbo shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 1½ yellow onion, sliced into strips
- 2 bell peppers, sliced into strips
- 1 tbsp garlic, minced
- 1 tsp fresh ginger, minced (or ¼ tsp of ground ginger)
- 1 lb Russet or Yukon Gold potatoes, peeled and diced
- 6 tbsp curry powder
- 1 tsp ground cumin
- ¼ tsp cayenne pepper (or 2 fresh scotch bonnet peppers, diced)
- 4 fresh thyme sprigs (or 1 tsp of dried thyme)
- 1 (14 oz) can coconut milk
- 1½ cups seafood stock (or chicken stock)
- 1 tbsp salt (plus additional to taste)
- 1 tsp ground black pepper (plus additional to taste)
- 1 tbsp fresh cilantro, roughly chopped
Instructions
- Season the Shrimp: Season shrimp with 1 tbsp salt, 1 tsp black pepper, and 2 tbsp curry powder. Mix and refrigerate.
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add onions and bell peppers and sauté until soft, about 5-8 minutes.
- Add Aromatics: Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
- Cook Potatoes: Add diced potatoes, stirring for 5 minutes.
- Add Spices: Add the remaining curry powder, cumin, cayenne pepper, and thyme. Stir to coat the vegetables and potatoes in the spices.
- Add Liquids: Pour in coconut milk and seafood stock. Stir and bring to a simmer, cooking for 10 minutes or until potatoes are tender.
- Add Shrimp: Add the seasoned shrimp and cook for about 5 minutes, until shrimp turn pink and opaque.
- Season and Serve: Adjust seasoning with salt and pepper if needed, and garnish with cilantro. Serve over rice.
Notes
- For variations, swap shrimp with chicken or tofu.
- Adjust spice levels by adding more cayenne pepper or fresh scotch bonnet peppers.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Seafood, Curry
- Method: Stovetop
- Cuisine: Caribbean, Jamaican
