Shrimp Coconut Curry
Want to change it up this Easter? This recipe is a crowd pleaser!
A mild yet fragrant curry that will have you, and everyone craving seconds, and guess what… it’s so easy to make!
Recipe below!
Ingredients- serves 4
800g @seafoodbysykes Raw Atlantic frozen Shrimps (deveined, defrosted) {AD}
400g Coconut Milk
400g Chopped tomatoes (tinned)
3 tbsp Unsalted Butter
5 Garlic cloves, minced
1 inch Ginger piece, grated
1 Medium brown onion, finely chopped
1 tsp Salt (or to taste)
1 tsp Garam Masala
1 1/2 tsp Cumin powder
1 tsp Coriander powder
1 tsp Red chilli powder
1/2 tsp Tumeric powder
1 tsp Brown sugar
1 Lime, cut into wedges
A handful of fresh coriander, finely chopped
For the rice-
3 cups Basmati rice, cooked per packets instructions.
Fresh coriander, finely chopped
Zest of a lime.
Method –
Step 1 – In a medium sized pot, on medium heat, add the butter, once melted, add the onions and stir fry till golden.
Next, add the garlic and ginger and sauté till fragrant. Add the dry spices (not the sugar) and sauté for a further 1 minute. Now add the tomatoes and turn the heat up to high. Continuously stirring, fry for 5-6 minutes or until half of the water has dried up from the tomatoes and has formed a paste.
Step 2 – Using a handheld blender, Blend the mixture in the pot till it’s smooth (this is optional, you can keep the paste as it).
Now add the shrimps and stir fry for a minute. Next add the coconut milk and sugar, stir well and bring to a boil. Turn the heat down to low, cover, and let it simmer for 15 minutes. Remove from the heat, and top with fresh coriander. Squeeze some lime juice on top before serving.
For the rice – Once cooked, stir in the lime zest and coriander for an amazing fresh flavour!
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