Coconut Shrimp Curry Recipe

This Coconut Shrimp Curry is delicious, easy and quick to make. It's extremely
flavorful with a nice spicy level that is perfect with white rice.

Servings: 4 portions

Author: Lorena Salinas from Cravings Journal

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Main Course Main

Sri Lanka

coconut Curry shrimp prawn

Instructions

1 If your shrimp are whole, remove their shell and the vein that goes along its
back. The vein can be removed by making a shallow cut along the back. Make sure
to rinse them afterwards.
2 Dry the shrimp and mix with the turmeric and salt.
3 In a large skillet or saucepan, preheat the oil over medium heat. Add the
cinnamon and chilli flakes. Stir constantly for 1 minute.
4 Add the onion and cook it for 4-5 minutes or until it's golden.
5 Add the garlic and spices. Stir constantly for 1 minute.
6 Add the tomatoes and stir to incorporate.
7 Add the water and lower the heat to have a slow simmer. Let it thicken. At this
point, the tomato should have begun to disintegrate. If it wasn't very ripe it
could need a bit longer. In that case, add more water.
8 Once thickened, add the shrimp and coconut milk and stir. Add salt and taste.
Let the curry bowl for just 3 minutes to prevent the shrimp from overcooking.
9 Preheat a small skillet over medium heat with the oil. Once hot, add a couple of
basil leaves at a time to fry them. Be careful because it splatters a lot.
Remove them from the oil and place them in a bit of kitchen paper before
garnishing your dish.