curry shrimp recipe

This Thai Coconut Curry is to die for! Shrimp plus spinach, red bell peppers, and all sorts of other yummy ingredients will have you shouting from the rooftops that you found the most perfect, easy, tasty Thai dish ever.&nbsp;

Thai Coconut Curry

shrimp

carrots

red bell pepper (diced)

garlic

cayenne pepper (or

salt

baby spinach leaves

fresh basil, cilantro, onions

vegetable oil

yellow onion (finely chopped)

fresh ginger (OR 1 teaspoon ground ginger)

turmeric

thai red curry paste

sugar

coconut milk

fish sauce

lime

cooked noodles or rice

Make the sauce: Heat 1 tablespoon of the oil in a medium skillet&nbsp;over medium heat. Add the onion and cook 5 minutes, or until softened.

Add the ginger, turmeric, curry paste and sugar and stir until fragrant, about 15 seconds. Pour in the coconut milk and fish sauce. Bring to a simmer, then lower heat and cook 10 minutes to thicken slightly. Remove from the heat, stir in the lime zest and juice. Cover to keep warm.

Prepare the shrimp: Heat the remaining tablespoon oil in a large (12-inch) skillet over medium-heat. Add the carrots and stir to coat with the oil. Lower the heat, cover the pan and cook the carrots 5 minutes, until tender.

Turn up the heat to medium-high and add the red bell pepper, shrimp, garlic, cayenne and salt to taste. Cook until the shrimp are no longer pink, 2-3 minutes per side.

Add the spinach and curry sauce to the shrimp and stir until the spinach is wilted.&nbsp;Sprinkle with green onion and cilantro (or basil) and serve.

Jamaican Curry Shrimp is a flavourful dish, simmered in a rich coconut milk sauce infused with curry powder, thyme, garlic, scotch bonnet, and pimento flavours. Ready in 25 minutes, the juicy shrimp and mouthwatering stew make for a quick and satisfying entree with fresh steamed rice.

Jamaican Curry Shrimp

lb Raw Shrimp (peeled and deveined)

tsp Curry Powder (betapac or montego brand curry recommended)

tsp Garlic Powder

(more

tsp Black Pepper

tbsp Olive Oil

tbsp Butter

tbsp Curry Powder (betapac or montego brand curry recommended)

med Green Bell Pepper (finely diced or julienned)

med Red Bell Pepper (finely diced or julienned)

Green Onion (finely sliced)

Garlic (minced)

Fresh Thyme

Scotch Bonnet Pepper (or 1 tsp of Hot Pepper Sauce)

400 milliliters Can Coconut Milk

tbsp Ketchup (optional)

tsp Cornstarch

tsp Cold Water

Season shrimp with garlic powder, curry powder, black pepper, salt and set aside.

In a large saucepan, heat olive oil and butter over medium high heat and "burn", or cook the curry (1 tbsp) for about 2 minutes - see notes section. Add the julienned bell peppers and onion, and the minced garlic to the saucepan. Saute until the veggies have softened slightly; then add sprig(s) of fresh thyme and scotch bonnet pepper or hot pepper sauce.

Stir in coconut milk until combined, then add salt and black pepper, stirring occasionally for approx. 5 minutes. Add shrimp to the saucepan and cook until they begin to turn pink.

Combine the cornstarch and cold water in a small bowl until dissolved and stir it into the sauce if needed to thicken. Continue to let simmer while stirring occasionally, until the sauce begins to thicken. Add more salt/pepper as desired and remove the scotch bonnet pepper. Once the sauce has thickened to your liking, remove from the stove, serve while hot and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1674269706/r0wteh0qdcrozfc4uppb.mp4

Jamaican Curry Shrimp is a delicious, full of flavour and easy to make seafood dish! Made using Jamaican curry powder and coconut milk infused with thyme, garlic, scotch bonnet and pimento flavours; this dish provides an irresistible taste and burst of island deliciousness with each bite! Enjoy as an appetizer or as part of a weeknight main course with fresh steamed rice. Recipe instructions includes step-by-step easy to follow recipe video!

This coconut shrimp curry is easy to make and incredibly flavourful. With some basic Indian spices this recipe is sure to impress anyone eating it. Ready in just 30 minutes, this quick and authentic curry is perfect over steamed rice, or with your favorite Indian flatbread.

Shrimp Curry

black pepper (freshly ground)

cayenne pepper

lemon juice

coconut oil

onion

garlic (minced)

ginger

salt (or

coriander

curry powder

tomatoes

cilantro (for garnish)

Add the salt, black pepper, cayenne, and lemon juice to a small bowl and combine. Add the cleaned shrimp and toss to coat. Allow the shrimp to marinate for at least 10 minutes in the fridge.

Add oil to a skillet over medium heat. Once hot add the onion and cook for 2-3 minutes until softened. Add the garlic, ginger, black pepper, salt, coriander, turmeric, and curry powder. Stir to combine and cook for 2-3 minutes.

Add the can of diced tomato to the skillet along with the coconut milk and bring to a rapid simmer. Simmer for at least 5 minutes, stirring occasionally.

Add the shrimp to the pan and stir to combine, cook for at least 5 minutes until the shrimp is fully cooked.

Serve over rice or with your favorite flatbread.

Enjoy!

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Top Tags

Thai Coconut Curry

Jamaican Curry Shrimp

Shrimp Curry

Top 3 curry shrimp recipe recipes from across the web

The most viewed curry shrimp recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Coconut Curry

Jamaican Curry Shrimp

Shrimp Curry

The most viewed curry shrimp recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine